Instructions: In large mixing bowl dissolve yeast in warm water. Combine half of lightly beaten egg with cream and add to dissolved yeast. Stir In sugar, salt, cinnamon, butter and a few tablespoons flour. Use wooden spoon to gradually beat in remaining flour to form soft dough.

On lightly floured surface knead dough until smooth and elastic, about 10 minutes. Place dough in lightly buttered bowl; turn dough to grease entire surface. Cover bowl and let dough rise in warm place until doubled, about 11/2 hours.

Punch down risen dough. On lightly floured surface knead dough slightly, until smooth. Shape dough into 10 round buns. Place buns on greased baking sheet let buns rise in warm place until almost doubled, about 45 minutes. Preheat oven to 400 degrees. Brush risen buns with remaining lightly beaten egg. Bake buns at 400 degrees until golden brown, about 10 to 12 minutes.

Cool buns on rack. Slice off tops of buns. Place slice of almond paste onto each bottom bun and garnish each with generous tablespoon of whipped cream. Replace tops; sprinkle buns with powdered sugar. Place buns In deep individual dishes and serve with hot milk and cinnamon.

Makes 10.

This recipe, furnished by the American Swedish Institute in Minneapolis, comes from "Best of Swedish Cooking and Baking." by Marianne Gronwall van der Tuuk.

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