Semlor

Av Birgit Burstedt

Buns
75 grams butter
2.5 cups milk
25 grams yeast
1.5 pinch salt
0.5 cup sugar
7.5 cups plain flour
1 tsp cardamom, ground
1 cup egg for brushing

Filling
300 grams almond paste
1 cup milk
3 cups whipping cream
icing sugar

Cooking
1st Melt the butter in a saucepan, pour in 2.5 cups milk and heat to lukewarm (37 degrees).

2nd Crumble yeast into a bowl and stir in a bit of liquid.

3rd Add the rest of degspadet, salt, sugar, cardamom and most of the flour (save some for later). Working together for a smooth, shiny dough that drop from the edges. Add dough to rise under a cloth for about 40 minutes.

4th Remove the dough on a breadboard. Bake into a bun per person by rolling the dough against the work surface in your cupped hand.

5th Place buns on a baking tray with parchment paper and let them rise another 30 minutes, to almost double in size. Preheat the oven to 225 degrees.

6th Brush buns with egg and bake them about 10 minutes in the oven. Let them cool on a rack in cloth.

7th Cut off a lid on each bun. Remove one of the giblets and place in a bowl. Crumble almond paste, mix and dilute with 1 cup milk to a fairly loose batter.

8th Divide the filling into the buns. Whip cream and add a hefty clicks in each bun. Put the lid on, sift a little icing over buns.