SemlorCardamom Buns with Almond Paste and Cream
Light cardamom buns are filled with a sweet almond mixture and generously topped with whipped cream. Finished with powdered sugar, they are a beloved Swedish pastry with a soft, rich, and airy texture.
Prep
2h 30m
Cook
12m
Serves
10
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 250mlWhole Milk
- 75gUnsalted Butter
- 7gActive Dry Yeast
- 60gWhite Sugar
- 5gSalt
- 4gCardamom Powder
- 500gAll-Purpose Flour
Topping
- 1pcsEgg (beaten)
Filling
- 150gAlmonds (finely ground)
- 80gPowdered Sugar
- 60mlWhole Milk
Topping
- 300mlHeavy Cream (well chilled)
- 10gVanilla Sugar
- 20gPowdered Sugar
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Warm the whole milk with the unsalted butter until the butter melts, then cool until just warm.
- 02
Stir in the active dry yeast and leave briefly until foamy.
- 03
Mix in the all-purpose flour, white sugar, cardamom powder, salt, and egg until a soft dough forms. Knead until smooth.
- 04
Cover and let the dough rise until doubled, then divide into equal pieces and shape into smooth buns.
- 05
Place on a lined tray, let rise until puffy, brush with the beaten egg, and bake at 200°C (400°F) until golden and cooked through. Cool completely.
- 06
Cut a lid from each bun and scoop out a little crumb.
- 07
Mix the crumb with the almonds, powdered sugar, and whole milk assigned to the filling until thick and soft, then return it to the buns.
- 08
Whip the well-chilled heavy cream with the vanilla sugar until it holds soft peaks and spoon or pipe it over the filling.
- 09
Replace the lids and dust with the powdered sugar assigned to the topping.
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