Line 2 rimless baking sheets with parchment paper.

In a medium bowl, beat butter and sugar with a hand mixer fitted with beater attachments at medium speed until fluffy, about 2 minutes. Add egg white and almond extract, and beat until combined. Beat in almond meal, flour, and salt until well combined.

Punch down Milk Bread Dough, and turn out onto a very lightly floured surface. Divide dough into 12 portions (about 60 grams). Shape each portion into a smooth ball; cover, and let stand for 5 to 10 minutes.

On a clean surface, using a floured rolling pin, roll 1 dough ball into a 3-inch disk. Using the rolling pin or your fingers, press on outer edges to make them thinner than center. (Final size should be 3 3⁄4 inches wide.) Place 1 rounded tablespoon (18 grams) almond cream in center of disk. Pinch edges up and around filling until well-sealed. Place dough, seam side down, on work surface. Gently cup with your hand, and rotate dough 2 to 3 times to seal and create a smooth round. Check bottom of round to make sure it is sealed, pinching dough together if needed, before placing on prepared pan. Repeat with remaining dough and remaining almond cream, and place at least 3 inches apart on prepared pans. Using sharp scissors, make 5 equidistant 1⁄2-inch-deep cuts around each bun. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and holds an indentation when pressed, 30 to 45 minutes.

Preheat oven to 350°F (180°C).

In a small bowl, whisk together egg and milk. Brush top and sides of dough with egg wash. Place almonds in center of each bun.

Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 18 minutes. Let cool on pan for 5 minutes. Serve warm or at room temperature.