SEMLOR - SWEDISH CARDAMON BUNS

Semlor

250g plain flour

250g strong white bread flour
1 tsp ground cardamon
50g caster sugar
1 tsp salt
50g unsalted butter, room temperature
300ml milk, lukewarm
7g dried yeast
1 large egg (plus 1 extra  for glazing)

Filling
200g marzipan
175ml milk
600ml double cream

To make the semlor preheat the oven to 200C (180C

fan) and line two baking trays with parchment paper.

To make the dough place the flours, cardamon, sugar

and salt into a large bowl and mix together to
combine. Add the butter and rub into the flour until it
resembles fine breadcrumbs. Add the milk and the yeast to a jug and stir to combine. Make a well in the flour
mixture and pour in the milk and egg, mix to form a shaggy dough then remove from the bowl and knead for
about 10 minutes or until the dough is smooth and elastic. Form the dough into a round, place into a bowl and
cover with clingfilm. Set aside at room temperature for about an hour or until doubled in size. Remove the
dough from the bowl and gently knock out the air. Divide the dough into 12 equal pieces and form into rounds.
Place the rounds of dough onto the prepared baking trays and cover lightly with clingfilm. Set aside for about
45-60 minutes or until the buns have almost doubled in size. 

When ready to bake brush each bun with the remaining egg and bake in the preheated oven for about 20-25
minutes or until golden brown. Allow to cool fully before filling. 

To make the filling slice the tops from the buns and scoop out the filling. Rip the bread into breadcrumbs and
place into a bowl. Grate the marzipan into the bowl and add the milk, mixing together to form a paste. Divide
the filling between the buns and set aside. 

Place the cream into a large bowl and whisk until the cream holds soft peaks. Add the cream to a large piping
bag fitted with a large star piping tip and pipe on top of each bun, finishing by placing the lids of the buns on
top of the cream, dusting with a little icing sugar. 

(ps. Semla - Singular, Semlor - Plural)