Pour in the milk, flour, sugar, salt, butter, and yeast into the bowl of a stand mixer.

Using the hook attachment, knead the ingredients on low speed for 5 minutes.

Scrape down the sides of the bowl, increase the speed to medium-fast and continue kneading for 25-30 minutes.

To check if the dough is ready, do a “windowpane” test. Dip your fingers in water, pull off a piece of dough and stretch it. If it doesn't rip and you can see your fingers through it, the dough is ready. If it does rip, keep kneading for 5 minutes then test again.

Take the dough out of the bowl and shape it into a flat rectangle. Wrap tightly in plastic and refrigerate for at least one hour to chill and relax.

Grease two 23cm(9in) springform pans.

Mix the almond flour and sugar together.

Melt the butter in a shallow bowl.

Divide the dough into 60g pieces.

Roll each piece into a smooth ball, using minimal flour on the counter.

On the side of the ball where the dough comes together, make a deep indent, and put 1/2 teaspoon of marmalade in the middle.

Pinch the dough closed around the marmalade.

Roll in melted butter and then in the almond/sugar mixture, then place in the pan.

Repeat the process with all of the dough until the pans have been filled.

Cover the pans with a towel and allow the dough to rise until it's double in size and holds a dimple when gently poked.

Bake at 190C(375F) for about 30-40 minutes, or until it's golden brown.