For the Almond-Bacon Paste

• 7 ounces (200 g) pure almond paste
• 2 thin slices bacon, cooked until crisp and chopped
• ¼ cup (50 g) granulated sugar
• 1 tablespoon light brown sugar
• 1 large egg
• 1 tablespoon amaretto, or ¼ teaspoon pure almond extract (optional)
• 2 teaspoons all-purpose flour
• Milk or water if needed

For the Dough

• 1 (7-g) package active dry yeast
• ¼ cup (60 ml) whole milk, heated to 100 to 110°F (38 to 43°C), plus ¾ cup (180 ml)
• ¼ cup (50 g) sugar, plus more for yeast
• ½ cup (115 g) soft unsalted butter, cut into tablespoons, plus more for greasing the bowl
• 1 tablespoon rendered bacon fat
• 2 large eggs
• 5 to 6 cups (675 to 810 g) bread flour
• 1 teaspoon kosher salt
• 1½ cups (360 ml) Blueberry-Bacon Jam

For the Orange Glaze

• 1 cup (125 g) confectioners’ sugar
• ½ teaspoon finely grated orange zest
• 2 to 4 tablespoons fresh orange juice

Make the almond-bacon paste: In a food processor, combine the almond paste, bacon, and granulated sugar and process until coarsely ground. Add the brown sugar, egg, and amaretto (if using) and process until combined. Add the flour and process until smooth. If the mixture is too thick to spread, add milk or water 1 tablespoon at a time until spreadable. Scrape into a bowl. The almond-bacon paste can be made up to 3 days in advance and stored in the refrigerator, tightly sealed. Remove from the refrigerator at least 30 minutes in advance to spread easily.

Make the dough: Lightly butter two 12-cup standard muffin tins (you’ll need 16 of the wells).

In the bowl of a stand mixer, combine the yeast and the ¼ cup (60 ml) warm milk, add a pinch of sugar, and let sit until bubbly, about 5 minutes. Using the dough hook, add the butter and bacon fat and mix until incorporated. Add the remaining ¾ cup milk, the eggs, and the ¼ cup (50 g) sugar and continue mixing until combined.

Begin adding the flour, 1 cup (135 g) at a time, along with the salt, and continue mixing until a soft dough is formed and the dough is no longer sticky. You may need more or less flour depending on the humidity. Transfer the dough to a lightly floured surface and continue kneading until the dough is smooth and elastic, about 5 minutes, and form into a ball.

Grease a large bowl with softened butter, add the dough, and turn to coat. Cover the top of the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour.

Preheat the oven to 350°F (175°C). Roll the dough into a 16-inch (40.5-cm) square. Cut into 8 (4-inch/10-cm) squares. Lift each square into a cup in the muffin tin and push all the way down. Divide the almond-bacon paste among the cups, then top each with 1 heaping tablespoon of the jam. Fold the corners over lightly to enclose the filling, but don’t push them down. Cover loosely with plastic wrap and let rise in a warm place for 1 hour.

Meanwhile, make the orange glaze: In a small bowl, combine the confectioners’ sugar and orange zest, add the orange juice 1 tablespoon at a time, and whisk until smooth and the perfect spreading consistency.

Bake the buns until golden brown, about 25 minutes, reversing the pans halfway through. Remove from the oven and brush generously with the orange glaze while the buns are still hot, then loosen the edges and remove the buns from the tins.