Semla (Swedish Cardamom Bun with Almond Paste and Cream) 🍞

Méthode

1. 1

   Warm 250 ml milk with the butter until melted and lukewarm. Dissolve yeast, add sugar, salt, cardamom, egg and flour; knead 10 minutes until smooth and elastic. Prove 60–90 minutes until doubled.

2. 2

   Divide into 8 balls, flatten slightly on the top, proof 40 more minutes. Bake at 225 °C for 8–10 minutes until gold but still soft inside. Cool on a rack.

3. 3

   Make the paste: simmer ground almonds, 100 g sugar and 100 ml milk with cardamom, stirring, until it pulls away from the pan. Cool.

4. 4

   Slice the dome off each bun and reserve. Scoop out the crumb (save it!); soak the lid in the 2 tbsp milk. Mix the scooped crumb into the almond paste.

5. 5

   Plaster 1–2 tbsp of the almond paste inside each bun, then pipe or spoon a tall swirl of whipped cream on top. Replace the soaked lid like a hat.

6. 6

   Bury under powdered sugar and serve the same day. Swedes eat with hands on Tuesdays and with a spoon in hot milk on Shrove Tuesday — both are canon.