Swedish Semla Buns

Instructions

1. Prepare the dough
   In a large bowl, combine the flour, sugar, yeast, cardamom, and salt. In a separate bowl, whisk together the warm milk, melted butter, and egg. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
2. First rise
   Place the dough in a lightly oiled 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. Shape each piece into a smooth ball and place on baking sheets lined with parchment paper, leaving space between each bun. Cover and let rise for another 30 minutes. Preheat the oven to 375°F (190°C). Brush the tops of the buns with beaten egg and bake for 10-12 minutes until golden brown. Allow to cool completely on a wire rack.
4. Prepare the almond filling
   Grate the almond paste and mix it with 2 tablespoons of milk until smooth and spreadable. This will make it easier to work with.
5. Hollow out the buns
   Cut a circular lid from the top of each bun, about 1/3 of the way down. Scoop out some of the interior crumb, creating a hollow in each bun. Crumble the removed bread and mix it with the almond paste mixture.
6. Fill the buns
   Spoon the almond mixture into the hollow of each bun. Whip the heavy cream with 2 tablespoons of confectioners' sugar until stiff peaks form. Pipe or spoon the whipped cream on top of the almond filling.
7. Finish the semlor
   Place the lid on top of the whipped cream at an angle. Dust the tops with confectioners' sugar just before serving.