Semlor, Swedish cream buns with almond paste

Ingredients

• 25 g of fresh yeast
• 75 g of margarine
• 250 ml of milk
• A pinch of salt
• 50 ml of sugar
• 1 teaspoon of ground cardamom
• 450 g of flour (approximately 7-8 dl)
• 1 egg
• 200 g of almond paste
• a little milk
• whipped cream
• powdered sugar

Melt the margarine in a saucepan, then pour in the milk and heat to 37 °C. Sift the yeast into a mixing bowl, add the liquid, and mix. Add the sugar, salt, cardamom, egg, and almost all of the flour. Knead the dough with a spoon or wooden spatula until it pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead in the remaining flour. Knead until a smooth dough forms. Place the dough back in the bowl, cover with a damp cloth, and let it rise for 30 minutes.

Place the dough on a floured surface and work it until it is pliable. Divide it into ten equal portions and shape them into balls. Let them rise on a greased baking sheet, covered with a dishcloth, for 20 to 30 minutes.

Bake in the middle of the oven at approximately 200-225 °C for about 15 minutes. Let the brioche cool under a dishcloth.

Cut a small “hat” out of each brioche. Remove some of the breadcrumbs with a fork and crumble them into a bowl. Mix with the coarsely grated almond paste, add a little milk, and work into a soft dough. Fill the hollows of the brioches, place a dollop of whipped cream on top, replace the “hat,” and sprinkle with powdered sugar.