Swedish Semla

Ingredients

• 250ml whole milk, warm
• 25g fresh yeast, or 2 tsp instant yeast
• 75g sugar
• 2 tsp ground cardamom
• 1/2 tsp salt
• 500g plain flour
• 75g butter, softened
• 1 egg
• 1 egg, beaten, for brushing
• 200g almond paste
• 3 tbsp whole milk, for the filling
• 300ml heavy cream, whipped
• Powdered sugar for dusting

Before you cook

• Warm the milk for the dough until lukewarm.
• Soften the butter at room temperature.

Steps

1. Stir the yeast into the warm milk until dissolved.
2. Mix in the sugar, cardamom and salt.
3. Beat in the egg.
4. Add the flour gradually, mixing until a dough forms.
5. Knead in the softened butter until smooth and elastic.
6. Cover and let the dough rise in a warm place for 1 hour, until doubled.
7. Divide the dough into 8 equal pieces.
8. Shape each piece into a smooth, round bun.
9. Place the buns on a parchment-lined tray, spaced apart.
10. Cover and let them rise for 30 minutes.
11. Preheat the oven to 200°C.
12. Brush each bun with beaten egg.
13. Bake for 12 minutes until golden brown.
14. Cool the buns completely on a wire rack.
15. Slice the top third off each bun and set the lids aside.
16. Scoop out a little of the soft crumb from inside each bun.
17. Crumble the almond paste into the scooped crumb and mash with the milk until smooth.
18. Spoon the almond filling back into each bun.
19. Pipe or spoon the whipped cream generously on top of the almond filling.
20. Replace the lid on each bun at an angle.
21. Dust with powdered sugar just before serving.