Put the milk, yeast and cardamom into a stand mixer bowl and stir until the yeast has dissolved

Add the flour, xanthan gum if using, sugar and baking powder and mix using a dough hook until the mixture forms a crumbly dough. If using a gluten-free flour blend, you'll need to add another splash of milk, around 1 - 1 & 1/2 tbsp. The dough pictured is too much like dough at this point, it should be 'crummier' than that. I dropped the jug of milk in....

Add the cubed margarine one piece at a time and let it mix in completely before adding the next. This will take around 20 minutes or so

When the dough is soft and not sticky, let it rest for 10 minutes

Divide the dough into 9 pieces and shape into smooth balls by rolling between your hands then the using your fingers like you would as if zooming out on your phone screen on top of the buns to pull 4 corners down to the underside. Roll again to seal and place on a parchment lined baking sheet seam side down

Cover with a clean, light tea towel and let rise for around 90 minutes

Glaze the top of each bun with some coconut milk

Bake for 12 - 15 minutes until cooked through. They should sound hollow when tapped on the underside

Let cool on a wire rack while you make the filling

Mix the ground almonds, sugar, coconut cream, cardamom and vanilla together with the water to make a thick paste

Carve a lid from each bun like how you'd carve off a pumpkin lid, knife angled

Divide the almond paste between each bun, spooning into the holes

Whisk the topping ingredients together and pipe or spoon on

Replace the bun lids and dust generously with icing sugar

Happy Easter!