Swedish Cream Buns
- Make the Dough:
In a large bowl, mix flour, sugar, yeast, salt, and cardamom. Add warm milk, butter, and egg. Knead into a smooth, elastic dough (around 10 minutes). - Let it Rise:
Cover and let it rise in a warm place until doubled (about 1–1.5 hours). - Shape the Buns:
Divide the dough into equal portions (about the size of a small apple). Roll into balls and place on a baking sheet lined with parchment paper. - Second Rise:
Cover and let rise again for 30–45 minutes. - Bake:
Preheat the oven to 190°C (375°F). Bake buns for 12–15 minutes until golden. Let cool completely. - Prepare the Cream:
Whip the cold cream with powdered sugar and vanilla until stiff peaks form. - Assembly:
Cut off a “lid” from the top of each bun. Scoop out a little of the center (optional) and fill with almond paste (if using). Pipe or spoon the whipped cream generously. Replace the lid and dust with powdered sugar.
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