Swedish Vanilla Cream Buns

Instructions

1. Prepare the dough
   In a large mixing bowl, combine flour, sugar, cardamom, and salt. In a separate bowl, dissolve yeast in warm milk and let stand until foamy, about 5 minutes. Add the melted butter and egg to the yeast mixture, then pour into the flour mixture. Mix until a soft dough forms.
2. Knead and first rise
   Turn the dough onto 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 until doubled in size, about 1 hour.
3. Shape and second rise
   Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball and place on parchment-lined baking sheets, leaving space between each bun. Cover and let rise again for 30-45 minutes until puffy.
4. Bake the buns
   Preheat oven to 375°F (190°C). Brush the buns with milk and bake for 12-15 minutes until golden brown. Transfer to a wire rack to cool completely.
5. Prepare the filling
   While the buns are cooling, whip the heavy cream with sugar and vanilla until stiff peaks form. Refrigerate until ready to use.
6. Assemble the buns
   Cut a circular lid off the top of each bun. Scoop out some of the center of each bun, creating a hollow for the filling. Mix the scooped bread crumbs with a small amount of milk to create a paste, then return to the hollowed buns.
7. Fill and finish
   Pipe or spoon the whipped vanilla cream into each hollowed bun, then place the lid back on top at an angle. Dust generously with powdered sugar just before serving.