Step 1

Combine warm milk with yeast and set aside until it's foamy.

Step 2

Mix the flour, salt, sugar, and ground cardamom in a large bowl (or stand mixer bowl).

Step 3

Add the eggs, butter, and yeast mixture.

Step 4

Mix and knead until you get a smooth dough, then form it into a ball and place it in an oiled bowl.

Step 5

Cover with a kitchen towel and set aside until it doubles --- it generally takes 60 to 90 minutes.

Step 6

Deflate the semlor dough and transfer it on a flat surface.

Step 7

Divide it into 16 portions and form a ball for each piece (i.e., semla).

Step 8

Place each semla bun on a tray lined with parchment paper. (NOTE: Keep a distance between each one.)

Step 9

Cover with a towel and set aside until it puffs up --- about 30 to 45 minutes.

Step 10

Preheat the oven to 200°C (375°F).

Step 11

Use a pastry brush to glaze each semla with milk.

Step 12

Place the tray of semlor buns in the lower part of the oven for about 15 minutes or until they turn golden.

Step 13

Remove them from the oven and set them aside for a few minutes to cool.

Step 14

Ground the blanched almonds in a food processor.(NOTE: Leave some small bits for a nicer texture.)

Step 15

Add the milk and sugar.

Step 16

Pulse and mix until you get an evenly combined paste.

Step 17

Cut a small piece from the top of every semla.

Step 18

Use a small teaspoon to remove some bread from inside the bun.

Step 19

Place about a teaspoon of the paste inside. There is no need to push the filling, just enough to reach the top of each semla.

Step 20

Repeat until all the semlor have been filled.

Step 21

Beat the cream to stiff peaks, then transfer enough in a piping bag.

Step 22

Pipe some of the whipped cream.

Step 23

Finish assembling each semla by placing the cut portion of the bun back.

Step 24

Sprinkle your semlor buns with powdered sugar and serve!