1. In a large mixing bowl, combine 1 cup (240 ml) of lukewarm milk and 2 1/4 tsp (7g) of dry yeast. Let it sit for 5 to 7 minutes until the mixture becomes frothy and the yeast is activated.

2. Add 1 tsp (6g) of salt, 1/4 cup (50g) of sugar, and 1/3 cup (75g) of softened unsalted butter. Mix until well blended.

3. Gradually add 3 1/2 cups (420g) of all-purpose flour, mixing until a shaggy dough begins to form.

4. Knead the dough on a lightly floured surface for 10 to 12 minutes until it becomes smooth and elastic.

5. Mix in 2 tsp of ground cardamom until evenly distributed.

6. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1 hour or until doubled in size.

7. Preheat the oven to 375°F (190°C).

8. Divide the dough into 46 equal pieces. Roll each piece into a small ball, then flatten it into a disk about 1/4 inch (6 mm) thick.

9. Place a small amount of almond filling in the center of each disk. Fold the dough over the filling, forming a half-moon shape, and pinch the edges to seal tightly.

10. Arrange the buns on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) between each one.

11. Brush the tops with beaten egg and sprinkle with granulated sugar.

12. Bake for 15 to 20 minutes or until the buns are puffed and golden brown on top.

13. Remove from the oven and transfer to a wire rack to cool completely before serving.