75 g Butter-1 c. Milk - 2t.
Yeast - 1 pinch Salt -10 t. Sugar
- 3 c. Wheat Flour -1 t. Cardamom, ground (optional) -½ cup Egg, beaten
Filling
300 g almond paste - ½ cup milk - 1 ½ c. Heavy Cream -
Confectioners'
Sugar
Melt the butter in a saucepan,
pour in the milk and warm until lukewarm (99 F).
Crumble the yeast in a bowl
and stir in a little of the warm butter/milk until the yeast is completely
dissolved. Add the rest of the butter/milk, salt, sugar, cardamom and most of
the flour Work the dough smooth and shiny. Allow the dough to rise under a
baking cloth for 40 minutes.
Sprinkle flour over a baking
board and place the dough there. Make 1 bun per person by rolling the dough
against the baking board in your cupped hand. Put the buns on a baking tray
with oven paper and allow them to rise for an additional 30 minutes. Preheat
the oven to 440°°F.
Brush the buns with the beaten
egg and bake them for about 10 minutes in the middle of the oven. Let them cool
on an oven rack under a baking cloth.
Cut of a cover on each bun.
Take out a part of the crumb and put it in a bowl. Crumble in almond paste, mix
and dilute with the milk to a rather soft mixture. Distribute the filling in
the buns. Whip the cream and put a large dollop in every bun. Put the cover on
and sift some confectioners sugar over ‘‘semlorna’’.
