Semla

Ingredients

• 300 g Plain Flour
• 1 tsp Green Cardamom
• 40 g Caster Sugar
• 0.5 tsp Salt
• 1 tsp Instant Yeast
• 210 ml Milk
• 1 pcs Egg
• 40 g Butter
• 80 g Almonds
• 0.25 tsp Almond Extract
• 200 ml Double Cream
• 40 g Icing Sugar

Method

1. Warm {milk} gently until just lukewarm. In a mixing bowl, combine {plain_flour}, {green_cardamom}, {caster_sugar}, {salt}, and {instant_yeast}. Add {milk}, most of the {egg}, and {butter}, then mix and knead until the dough is smooth, elastic, and slightly tacky. Cover and let it rise until doubled and airy.
2. Turn the dough onto a lightly floured surface, divide into even buns, and roll taut so they bake up round and fine-crumbed. Set on a lined tray, brush with the remaining {egg}, and proof until puffy and slightly springy.
3. Bake the buns in a hot oven until deeply golden and fragrant, with a light hollow sound underneath. Cool completely so the filling stays defined.
4. Toast {almonds} in a dry skillet over medium heat until fragrant and lightly golden, then cool and grind finely. Cut caps from the buns, scoop out some crumb, and mix the crumb with the ground {almonds}, {icing_sugar}, a splash of {milk}, and {almond_extract} into a soft almond paste that holds its shape.
5. Whip {double_cream} with a little {icing_sugar} until softly peaked and billowy. Stop before it turns grainy so it stays lush.
6. Pack the buns with the almond filling, pipe or spoon over the whipped {double_cream}, set the caps back on, and finish with a light snowfall of {icing_sugar} for a clean sweet edge.