Semlor

Instructions

In a large mixing bowl, dissolve the yeast in the warm milk. Let it sit for about 5-10 minutes, or until frothy.

Add the granulated sugar, melted butter, egg, salt, and ground cardamom to the yeast mixture. Mix well.

Gradually add the flour, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Preheat your oven to 375°F (190°C).

Punch down the risen dough and divide it into 12 equal pieces.

Shape each piece into a smooth ball and place them on a baking sheet lined with parchment paper.

Cover the buns with a clean kitchen towel and let them rise for another 30 minutes.

Bake the buns in the preheated oven for about 12-15 minutes, or until golden brown.

Remove the buns from the oven and let them cool completely on a wire rack.

In a bowl, mix the almond paste with the milk until smooth and spreadable.

In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

Once the buns are completely cool, cut off the top of each bun and set the tops aside.

Scoop out a small amount of the inside of each bun to create a hollow.

Fill each hollow with the almond paste mixture.

Pipe or spoon the whipped cream on top of the almond paste.

Place the reserved tops back on each bun.

Dust the tops of the filled buns with powdered sugar.