Swedish almond cream rolls

Ingredients for 1 servings:

• 150 g butter
• 500 ml milk
• 50 g yeast (dry yeast)
• ½ tsp salt
• 150 g sugar
• 1 tsp cardamom
• 1 kg flour
• 1 egg(s), for brushing
• 100 ml milk, hot, for the filling
• 75 g sugar, for the filling
• 125 g almond(s), chopped, for the filling
• 250 ml whipped cream
• Powdered sugar, for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Semlor

First, melt the butter and add the milk. Allow to cool to approximately 37°C. Mix approximately 900g of flour, yeast, sugar, and salt thoroughly, then add the milk-butter mixture. Knead vigorously in a food processor or mix and beat well by hand with a wooden spoon. The dough should be quite soft. The remaining 100g of flour will be needed later for processing. Let it rise for 45 minutes in a warm, draft-free place; the dough should double in size. On a floured surface, knead the dough again by hand, then divide it into twelve equal pieces. Form into balls and place on a baking sheet lined with baking paper. Let rise for another 30 minutes, then carefully brush with the beaten egg. Bake in a preheated oven at 225°C (fan oven) for 8 to 10 minutes. Allow the finished rolls to cool. Carefully cut a “cap” off the top of the cooled rolls and then use a spoon to scrape the dough out of the center. Place the dough in a bowl and mix well with the hot milk, almonds, and sugar. It should form a dough-like mass. Spread the mixture evenly among the hollowed-out rolls and press down firmly. Whip the cream and fill the rolls with it. Place the cap on top and dust with powdered sugar.