1. Combine warm milk (around 105°F or 40°C) and yeast in a small bowl. Stir gently to dissolve the yeast, then let it sit for 5-10 minutes until frothy.

2. In a large mixing bowl, combine 500g (1.1lb or 4 cups) gluten-free flour mix, 100g (0.22lb or 1/2 cup) granulated sugar, and 6g (0.13oz or 1 teaspoon) salt.

3. Add 115g (0.25lb or 1/2 cup) softened butter, 1/2 teaspoon saffron threads, and 20g (0.07oz or 2 tablespoons) fiber husk to the dry ingredients. Mix until a shaggy dough forms.

4. Add the yeast mixture, 1 large egg, and 15g (0.05oz or 1 tablespoon) light corn syrup to the dough. Mix until a smooth, sticky dough forms.

5. Knead the dough on a floured surface for 10 minutes, until it becomes smooth and elastic.

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

7. Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.

8. Punch down the dough and divide it into 30 equal pieces. Roll each piece into a ball and then flatten it slightly into a disk shape.

9. Place a spoonful of almond filling in the center of each disk. Fold the dough over the filling to form a bun shape, and press the edges together to seal.

10. Place the buns on the prepared baking sheet, leaving about 2.5cm (1 inch) of space between each bun. Brush the tops with a beaten egg.

11. Bake the buns for 15-20 minutes, or until golden brown. Let them cool on a wire rack before serving.