Semla Buns recipe: eat like a Scandi on Fat Tuesday

• 25 g (0.9oz) fresh yeast (if using dried, read instructions on packet for equivalent)
• 80 g (2.8oz) melted butter
• 250 ml (8.8fl oz) whole milk
• 40 g (1.4oz) caster sugar
• 0.5 tsp salt
• 1 tsp baking powder
• 0.5 egg, lightly beaten
• 2 tsp ground cardamom
• 300 -400g plain flour (depending on the type of flour you use, this can increase or decrease)
• 200 g (7.1oz) 50% Marzipan (also known as Mandelmassa). If you cannot get hold of this, get the highest almond percentage paste you can get.
• 1 good dollop of custard (or use a dash of milk)
• 400 ml (14.1fl oz) whipping cream
• 1 tsp vanilla sugar
• 1 cup icing sugar to dust

1. Melt the butter and add the milk, ensuring a lukewarm temperature between 36-40 degrees.
2. Add the fresh yeast and stir until dissolved.
3. Add sugar and stir again.
4. Add half of the flour as well as the salt, baking powder and ground cardamom.
5. Add the 1/2 egg (preserve the other half for brushing before baking).
6. Mix well until all ingredients are incorporated and then start to add more of the flour, bit by bit, until you have a dough that is only a little bit sticky.
7. Take care not to add too much flour: you will get dry buns.
8. Knead the dough for at least five minutes in the mixer, longer if doing it by hand.
9. Leave to rise in a warm (not hot) place until doubled in size this will take about 30-40 minutes.
10. Turn the dough out to a floured surface.
11. Knead again for a few minutes, adding more flour if needed.
12. You want a firmer but not dry dough.
13. Cut the dough into 12 equal sized pieces.
14. Take care that the balls are completely round and uniform in size.
15. Place on baking tray with good spacing as they will rise again.
16. Leave to rise for another 30 minutes.
17. Gently brush each bun with the remainder of the egg wash and bake in a hot oven (200-210 degrees) for about 8-10 minutes keep an eye on them as they can burn quickly.
18. Remove from oven and cover the tray with a lightly damp tea towel immediately this will prevent the buns from forming a crust.
19. When the buns have cooled down completely, cut a lid in the buns about 1 1/2 cm from the top.
20. Scoop out about 1/3 of the inside of the bun and place the filling in a separate bowl.
21. Mix or blend the almond paste with the inside from the buns until it forms a very sticky mass you can add a dash of milk or custard at this point to help it along.
22. Spoon the filling back into the buns, equally divided.
23. Whip the cream with the vanilla sugar until stiff, then use a piping bag to pipe cream on all the buns.
24. The cream should be piped on top of the filling and bun surface, in a large round circle, ensure every bite has good amount of cream.
25. Put the lids back on and dust lightly with icing sugar.
26. The buns themselves freeze well but once made up, should be eaten on the same day.

fresh yeast, butter, milk, caster sugar, salt, baking powder, egg, ground cardamom, flour, if, custard, whipping cream, vanilla sugar, icing sugar

Taken from www.lovefood.com/guide/recipes/27003/semla-buns-eat-like-a-scandi-this-fat-tuesday (may not work)