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Title: Semlor-Lenten Cream Buns
Categories: Dessert Swedish
Yield: 12 Servings
| 1/8 | lb | Butter or margarine |
| 1 | c | Milk |
| 1 | oz | Yeast |
| 1/2 | ts | Salt |
| 1/4 | c | Sugar |
| 1 | Egg | |
| 1 | ts | Ground cardamom |
| 3 | c | Baking flour |
| 1 | Lightly beaten egg | |
| Filling | ||
| The scooped-out portion of | ||
| Bread from the buns | ||
| 2 1/2 | oz | Almond paste |
| 1/4 | c | Cream or milk |
| Garnish | ||
| 1 | c | Whipping cream |
| Powdered sugar |
To make the buns: crumble the yeast in a bowl. Melt the butter or margarine in a saucepan, add the milk, heat until lukeward (not over 100 degrees). Remove from heat and stir in the yeast until it is completely absorbed. Gradually stir in the salt, sugar, one egg, cardamom, and most of the flour. Work the dough until smooth and shiny, then cover and let rise 30-40 minutes. On a floured surface knead the remaining flour into the dough. Divide into 12 parts and hand roll into smooth round balls. Let rise 20-30 minutes on a greased cookie sheet. Set oven for 475 degrees. Brush with the beaten egg and bake in the middle of the oven 8-10 minutes until golden and baked through. Set them out to cool.
To make the filling: cut off the top of each bun and scoop out a hollow in the bottom half with a spoon. Mix the scooped-out bits with the almond paste. Add cream to thin the mixture to a soft, smooth consistency. Fill the buns with the almond-paste mixture and put the tops back on. Using stiff whipped cream in a pastry bag, squeeze out a wreath of whipped cream around the top of each bun, then sprinkle with powdered sugar and serve.
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