Classic Swedish Semlor, filled with a almond paste and whipped cream!

Makes 18 buns

BASIC DOUGH
1 tablespoon cardamom pods
300 ml (1/2 pint) milk
50 g (2 oz) fresh yeast
135 g (4 3 /4 oz) caster sugar
1/2 teaspoon salt
150 g (5 oz) unsalted butter, softened
1 organic egg
660–720 g bread flour


ALMOND PASTE
(makes 500 g)
250 g (9 oz) almonds
225 g ( 8 oz) caster sugar 


FILLING

400 g (14 oz) homemade almond paste
milk
900 ml (1 1/2 pints) whipping cream
132 egg for brushing icing sugar 

Start with the basic dough

  1. Crush the cardamom pods finely in a mortar. Pour the milk into a saucepan add the cardamon and heat until tepid, 38°C (100°F). 
  2. Sprinkle the yeast into a bowl and dissolve it in the milk, sugar, salt, butter and egg
  3. Add some flour, a little at a time, and mix to a silky and elastic dough. 
  4. Cover with a tea towel and leave to prove for 45–60 minutes or until doubled in size. 
  5. Preheat the oven to 200°C/400°F/gas 6.
  6. Prepare the Almond paste

Then make the almond paste

  1. Blanch the almonds.
  2. Process the almonds in a blender to a fine powder.
  3. Add the sugar and mix for 5–7 minutes to make a smooth paste.
Bake the buns
  1. Divide the dough into 18 pieces and roll each into a ball. 
  2. Put the balls on a baking sheet lined with greaseproof paper. 
  3. Leave the buns to prove under a tea towel for about 45–60 minutes. 
  4. Brush the buns with beaten egg and bake in the centre of the oven for about 6–7 minutes. Leave to cool. 
  5. Cut the tops off the buns and scoop out the insides. 
  6. Grate the almond paste and mix with the dough from inside the buns and sufficient milk to make a creamy paste. 
  7. Stuff the pastries with the filling, pipe whipped cream on top and put the tops back on. Dust the pastries with icing sugar.

Tags  A piece of cake almond semlor swedish