Semlor

Semlor with cardamom buns, almond filling, whipped cream, and icing sugar, baked from scratch.

• 2 dl milk for the preferment
• 25 g fresh yeast
• 240 g plain flour for the preferment
• 180 g plain flour for the dough
• 1 egg
• 0.5 tsp salt
• 1 tbsp crushed cardamom seeds
• 1 dl sugar
• 100 g room-temperature butter
• 1 beaten egg for brushing
• 0.5 dl milk for the filling
• 75 g almond paste
• 0.5 dl roughly chopped almonds
• 2 dl whipping cream
• Icing sugar for serving

Method

1. 1
   Warm the milk to no more than 37 C. Crumble the yeast into a bowl, pour over the milk, stir until dissolved, mix in 240 g flour, and leave the preferment for about 15 minutes.
2. 2
   Add the remaining flour, egg, salt, cardamom, and sugar. Work in the butter in stages until the dough is smooth and elastic. Leave to rise under a cloth for about 30 minutes.
3. 3
   Divide the dough into 12 pieces and shape smooth buns. Place on lined trays and let them rise for 1.5 to 2 hours.
4. 4
   Preheat the oven to 210 C or 190 C fan. Brush the buns with egg and bake in the middle of the oven for 8 to 10 minutes. Cool completely.
5. 5
   Cut off the tops. Scoop out a little crumb and mix it with milk, grated almond paste, and chopped almonds to make the filling.
6. 6
   Fill the buns with the almond mixture. Whip the cream and pipe or spoon it over the filling.
7. 7
   Replace the tops and dust generously with icing sugar just before serving.