Swedish Cardamom Buns Filled with Almond Paste and Whipped Cream

What you need

• 500 g (4 cups) bread flour
• 60 g (1/4 cup) granulated sugar
• 1 tsp fine salt
• 1 1/2 tsp ground cardamom, freshly ground from green pods if possible
• 7 g (2 1/4 tsp) instant dry yeast, or 21 g fresh yeast
• 250 ml (1 cup) whole milk, for the dough
• 80 g (5 1/2 tbsp) unsalted butter
• 2 large eggs, 1 for the dough, 1 for the glaze
• 150 g (5 oz) almond paste, marzipan with at least 50% almonds
• 100 ml (scant 1/2 cup) whole milk, for the filling
• 300 ml (1 1/4 cups) heavy cream, cold
• 3 tbsp powdered sugar, 1 tbsp for the cream, the rest for dusting

Method

Restated from the original video

1. 1

   Warm the dough milk and butter in a small pan until the butter melts and the liquid is lukewarm, about 40 °C (105 °F).

2. 2

   In a large bowl, stir together the flour, sugar, salt, cardamom and yeast.

3. 3

   Whisk one egg into the warm milk mixture, pour it over the flour and mix into a shaggy dough.

4. 4

   Knead for 8-10 min by hand, or 6 min with a dough hook, until the dough is smooth, elastic and only slightly tacky.

5. 5

   Cover the bowl and leave it somewhere warm until the dough has doubled, about 1 hour.

6. 6

   Divide the dough into 8 pieces of about 110 g. Cup each piece under your palm and roll it against the counter into a tight, smooth ball.

7. 7

   Set the buns well apart on a lined baking tray, cover loosely and let them swell for 45 min.

8. 8

   Heat the oven to 200 °C (400 °F). Beat the second egg with a teaspoon of water and brush it over the buns.

9. 9

   Bake for 12-14 min, until deep golden. Move to a rack, cover with a clean towel so the crust stays soft, and cool completely.

10. 10

    Grate the almond paste into a bowl.

11. 11

    Slice a lid about 1.5 cm (1/2 in) thick off each bun. Pull out a spoonful of crumb from the center of each and crumble it into the bowl.

12. 12

    Add the filling milk and mash everything into a thick, spreadable paste.

13. 13

    Whip the cream with 1 tbsp of the powdered sugar until it holds firm peaks. Stop as soon as it does, or it turns grainy.

14. 14

    Spoon a heaped tablespoon of almond paste into each bun. Pipe or swirl the cream high on top, set the lid on, and dust with the remaining powdered sugar.

15. 15

    Serve the same day, while the buns are fresh.

Imported from migusto.migros.ch. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.