Preheat oven to 325°F (170°C). Line a rimmed baking sheet with parchment paper.

For almond syrup: In a small saucepan, heat sugar and ¼ cup (60 grams) water over medium heat, stirring frequently, until sugar dissolves completely. Remove from heat; stir in almond extract. Let cool completely.

For frangipane: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg until combined. Beat in extracts.

In a small bowl, whisk together flours and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined. Use immediately, or cover and refrigerate for up to 1 week.

Using a small serrated knife, cut Milk Bread Buns horizontally about ¼ inch from top; reserve tops. Using knife or a fork, hollow out bottom about ½ inch deep, leaving a ¼-inch rim around edges. (Discard bread from centers or reserve for another use.)

Using a pastry brush, generously brush inside of each bun with almond syrup. Spoon 2 tablespoons (30 grams) frangipane into each bun. Place on prepared pan.

Bake until buns are golden brown, 15 to 20 minutes. Let cool on pan for5 minutes. Remove from pan, and let cool completely on a wire rack.

Top with reserved tops. Brush top of buns with almond syrup; sprinkle with candied almonds. Refrigerate in an airtight container for up to 3 days.