Cardamom-Scented Swedish Semla

Method

1. 01

   In a mixing bowl, combine warm milk, active dry yeast, and about half of the flour. Stir with a wooden spoon until a smooth, runny batter forms. Cover and let rest for 20 minutes to allow the yeast to activate.

   

   ↗Watch · 0:44
2. 02

   Add the powdered sugar, beaten egg, cubed butter, remaining flour, salt, and 2 teaspoons of cardamom to the sponge. Using a dough hook, knead on medium-low speed until a very soft, smooth, and elastic dough forms, about 5 to 7 minutes. Scrape down the sides of the bowl as needed.

   

   ↗Watch · 1:32
3. 03

   Transfer the unrisen dough to a lightly floured surface. Divide it into 12 equal portions (approximately 75–80 grams each). Roll each portion into a tight, smooth ball and place on a parchment-lined baking sheet. Lightly press down on each ball to slightly flatten.

   

   ↗Watch · 2:24
4. 04

   Dust the buns lightly with flour and cover with a towel. Let rise in a warm spot until doubled in size, about 2 hours. Preheat oven to 425°F (220°C). Thoroughly brush each bun with egg wash from top to bottom. Bake for 10–12 minutes until golden brown, then transfer to a wire rack to cool completely.

   

   ↗Watch · 3:12
5. 05

   Prepare the filling by combining almond paste, powdered sugar, cardamom, and a splash of milk in a food processor or blender. Process until smooth and creamy. Transfer the filling to a piping bag.

   

   ↗Watch · 5:05
6. 06

   Using scissors or a small knife, cut a small triangle out of the top of each cooled bun to create a lid. Remove a small amount of the inner crumb to create a cavity. Pipe the almond filling into the cavity, top with a generous swirl of whipped cream, and replace the triangular lid. Finish with a dusting of powdered sugar.

   

   ↗Watch · 5:54