The Semla bun is a traditional sweet Scandinavian bun, often associated with Lent or Shrove Tuesday.
There are quite a few names and variations around, probably the closest to home being the cream bun often filled with raspberry jam and whipped cream - but the Swedish Semla has particularly lured me and I have wanted to create a version for so long.
They look so deliciously dainty and I love the flavours of fresh cardamon and vanilla, which pares so well with soft almond paste, and a generous amount of vanilla cream. Such delicious complexity without too much sweetness.
Best enjoyed on the day they are made..

Makes 12 generous filled buns

Ingredients:

For the dough:

500g tipo ’00’ flour
10g instant yeast
50g caster sugar
1 tsp vanilla bean paste
5g cardamon pods (about 10-12 pods)
1 egg (at room temperature) - beaten
1/4 teaspoon salt
260ml milk - lukewarm
75g unsalted butter

For the Almond paste:

200g ground almonds
200g raw caster sugar
1 tsp orange flower water
1 tsp vanilla bean paste
20ml water to make a paste
6-8 tablespoons evaporated milk

Vanilla chantilly cream:

400ml thickened cream
1/2 teaspoon vanilla bean paste
(1 tablespoon icing sugar, optional. I prefer to leave it out)
1/2 cup icing sugar for dusting

Egg wash:

1 small egg mixed with 2 tablespoons of milk for the egg wash.

To Make The Buns:

Crush the cardamon pods using a mortar and pestle to a powder, removing any husks. Set aside.
For those who don’t have a mortar and pestle, a generous teaspoon of ground cardamon can be used, just ensure the packet is fresh, this way the flavour will be the most intense.
Whisk together the flour, yeast, ground cardamon and salt.
Melt the butter and add to the milk along with the vanilla bean paste.
Make a well in the centre of the flour mixture and pour in the milk mixture along with the beaten egg and sugar.
Starting from the centre, mix the ingredients to form a rough dough, then use the dough hook attachment of a stand mixer to knead until smooth (about 6-8 minutes at low speed).
Alternatively the mixture can be kneaded by hand until smooth and elastic.
(note - if the dough is too dry and stiff, add a little extra milk)
Place the dough into a covered bowl and leave it in a warm place until it has doubled in size (about and hour).
Meanwhile, preheat the oven to 180 degrees C, fan forced.
Divide the dough into 12 equal pieces. Using a minimal amount of flour, roll each piece into a smooth ball.
Place each ball onto a greased oven tray, with adequate spacing for the balls to rise without touching each other. Allow them to prove again until increased in size (around 30 mins to 45 mins).
Brush the tops liberally with the egg wash and bake at 180 deg C fan forced for 15 mins, or until the buns are slightly golden.
Allow to cool.

To make the almond filling:

Using a food processor, blend together the almond meal, sugar , orange flower water and vanilla until the mixture is fine and just starting to clump together. Add the water and continue to blend until the mixture forms a firm yet moist paste. A little more water may be gradually added if needed.

To assemble and fill the buns:

Cut off the top of each bun to create a circular lid.

Scoop out some of the bread to form a hole inside the bun for the filling and place it in a bowl. When all the buns have been prepared, crumble the scooped out bread into small pieces and add the almond paste.
Mix in enough evaporated milk until you have a wet and smooth paste with a consistently that can easily be spooned into the buns.
Fill each bun with a generous amount of almond paste.
Whip the cold cream with the vanilla until it forms stiff peaks. Scoop the cream into a piping bag fitted with a star nozzle and pipe a circle of cream on top of each filled bun.
Top each bun with the circular lid and dust with the icing sugar using a sieve.

Some notes:

Almond paste can be made in advance and stored in the freezer.