Semla

Instructions

1. Warm the milk with the butter until it's just warm, then dissolve the yeast in it with a spoonful of sugar.
2. In a bowl, mix the flour, the remaining sugar, the cardamom and the salt, then add the egg and the milk mixture.
3. Knead for 8 to 10 minutes until you have a smooth, elastic dough that no longer sticks to your fingers.
4. Leave to rise under a cloth, covered, for about 1 hour, until it has doubled in size.
5. Divide into 4 balls, then shape each into a small round bun and place them on a tray lined with baking paper.
6. Leave to rise for another 30 minutes, then bake at 225 °C for 10 to 12 minutes, until a nice golden colour.
7. Meanwhile, loosen the almond paste with the warm milk to make it soft and spreadable.
8. Once the buns have cooled, cut off a lid from the top, scoop out a little of the crumb and fill the hollow with almond paste.
9. Whip the cream with the icing sugar until it holds its shape, spoon it onto the almond paste, replace the lid and dust with icing sugar.