Melt the butter in a pot.
Add milk and heat to 98 F.
In a large bowl, mix the yeast with the flour, sugar, salt and cardamom. Pour the liquid and add the eggs.
Mix or knead the dough until it is smooth. If it is sticky, you can add a small amount of flour.
Cover bowl with a towel, and allow to rise in a warm spot for 30 minutes.
Knead the dough on and form into 16 equal size balls and place onto greased baking sheet.
Cover with a towel and allow to rise for 20-30 minutes.
Preheat the oven to 400F.
Before placing the buns in the oven, lightly brush each bun with the whipped egg.
Bake in the center of the oven for 12-15 minutes, until they are golden brown and the center has firmed.
Cool buns on a wire rack to room temperature.
To add filling:
Once cooled, slice ½ inch of the top of each bun and set aside. This will be used as the lid on the finished semla.
Scoop out the center of the buns, leaving a shell about 1/2 inch thick.
Tear the removed bread into small pieces and place into a bowl. Moisten the bread with milk, then mix in almond paste until smooth. Add additional milk if needed until the filling is nearly as soft as pudding.
Whip cream with 2 tablespoons sugar to stiff peaks.
Fill each shell with a spoonful of almond paste filling. Pipe whipped cream on top of the filling to 1/2 inch over the top of the bun.
Replace the tops onto the buns, and dust with powdered sugar before serving. |
