Sunshine Semlor
Description
Cardamom-flavored buns called semla filled with almond paste and topped with whipped cream are a Swedish treat traditionally made on Fat Tuesday, but can be served year round.
Ingredients
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5 cups all-purpose flour
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1/2 cup white sugar
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4 teaspoons baking powder
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1/2 teaspoon salt
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1 1/2 cups almond milk (heated to 82 degrees F (28 degrees C))
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2/3 cup butter, melted
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1 (1/4 ounce) package active dry yeast
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2 eggs
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1 teaspoon ground cardamom
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1/2 cup milk
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5 ounces almond paste, grated
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2 cups heavy whipping cream
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2 tablespoons white sugar
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2 tablespoons confectioners' sugar, or to taste
Directions
1
Mix flour, 1/2 cup sugar, baking powder, and salt together in a bowl.
2
Combine warm milk and melted butter in a bowl. Add yeast and stir until completely dissolved. Mix in eggs and cardamom. Stir in flour mixture until thoroughly combined. Cover with a clean towel and let rise for 1 hour.
3
Punch dough down gently and divide into 20 pieces; shape into balls. Arrange balls on baking sheets lined with parchment paper. Cover with a towel and let rise for about 45 minutes.
4
Preheat the oven to 375 degrees F (190 degrees C).
5
Bake until golden brown, about 14 minutes. Transfer to a wire rack to cool, about 20 minutes.
6
Cut 1/2 inch off the top of each bun to make a 'lid.' Scoop out the core of the bun gently with a fork. Repeat with remaining buns, setting tops aside and placing cores in a large bowl.
7
Pour some milk over the cores to moisten. Mix in almond paste until smooth. Continue adding small amounts of milk until filling resembles a thick pudding. Spoon almond paste filling into the center of the buns.
8
Combine heavy cream and 2 tablespoons sugar in a large bowl. Beat with an electric mixer until stiff peaks form.
9
Top buns generously with whipped cream and place 'lids' on top. Use a sifter to dust tops with confectioners' sugar.