Swedish Semla

Instructions

1. Prepare the dough
   In a large bowl, combine flour, sugar, cardamom, and salt. In a separate bowl, dissolve yeast in warm milk and let it sit for 5 minutes until foamy. Add the melted butter and egg to the milk mixture, then pour it into the flour mixture. Stir until a dough forms.
2. Knead and rise
   Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
3. Shape and bake
   Punch down the dough and divide it into 12 equal pieces. Roll each piece into a smooth ball and place on parchment-lined baking sheets, leaving space between each bun. Cover and let rise for another 30 minutes. Preheat oven to 375°F (190°C). Brush the buns with beaten egg and bake for 12-15 minutes until golden brown. Cool completely on a wire rack.
4. Hollow out the buns
   Cut a circular "lid" from the top of each bun, about 1/3 from the top. Scoop out some of the center of each bun, creating a hollow for the filling. Crumble the removed bread into a bowl.
5. Prepare the almond filling
   Mix the almond paste with the crumbled bread and enough milk (about 50ml) to create a smooth, moist paste. Spoon this mixture back into the hollowed-out buns, distributing evenly among all buns.
6. Add the cream
   Whip the heavy cream with powdered sugar until stiff peaks form. Transfer to a piping bag fitted with a star tip. Pipe a generous amount of whipped cream on top of the almond paste in each bun.
7. Finish and serve
   Place the "lids" at an angle on top of the whipped cream. Dust lightly with powdered sugar. Serve immediately or refrigerate for up to 24 hours, though they're best enjoyed fresh.