Preparation

Beat the eggs with sugar and a pinch of salt. Melt the butter. Mash the yeast with the cream and a little sugar. Heat up the milk, but do not boil.

Sieve the flour and add the beaten eggs, yeast and cream, cooled butter and warm milk. Knead until smooth (about 10-15 minutes). Let it stand for at least an hour to 2 hours. You can also leave it in a cool place overnight.

Roll out the dough into a rectangle about 1 cm thick. Spread the Lauretta peach filling 35% on it, leaving about a 3 cm space without filling on the two longer sides of the rectangle.

Brush the free space with egg white. Form the dough into a roll. Cut the roll into 2 cm pieces. Put them on a baking tray, slightly flattening.

Mix the egg yolk with milk. Brush it on the buns and sprinkle with almond flakes.

Bake for 25 minutes at 170 degrees.