Combine flour, sugar, salt, and yeast in a mixer bowl.
Mix in milk, almond extract, and eggs for seven minutes until smooth.
Incorporate softened butter and mix for another five minutes.
Chill half of the dough in a covered bowl overnight.
Add peach essence to the remaining dough and chill overnight.
Prepare marzipan by mixing icing sugar, ground almonds, egg, and extract.
Divide peach dough into twelve 60g pieces.
Scoop out twelve small balls of peach using a melon baller.
Wrap each peach ball completely inside a flattened disc of marzipan.
Encase the marzipan-covered peach inside a piece of peach dough.
Place buns in alternate muffin tray holes and prove for one hour.
Preheat oven to 170°C.
Bake buns for 25 minutes with spoon handles across them to create a cleft.
Decorate cooled buns with vanilla sugar, dusting powder, and angelica leaves.
Create a paste from pecans, syrup, hazelnut butter, vanilla, and hazelnuts.
Roll the second dough portion into a 25 x 35cm rectangle.
Spread pecan paste over dough and roll into a cylinder.
Slice into twelve pieces and prove on lined trays for one hour.
Preheat oven to 160°C.
Top with pearl sugar and bake for 25 minutes.
Boil 50g sugar and 50ml water to create a glaze.
Brush hot buns with glaze and cool on a wire rack.