Sunshine Semlor

1. Mix flour, 1/2 cup sugar, baking powder, and salt together in a bowl.

2. Combine warm milk and melted butter in a bowl. Add yeast and stir until completely dissolved. Mix in eggs and cardamom. Stir in flour mixture until thoroughly combined. Cover with a clean towel and let rise for 1 hour.

3. Punch dough down gently and divide into 20 pieces; shape into balls. Arrange balls on baking sheets lined with parchment paper. Cover with a towel and let rise for about 45 minutes.

4. Preheat the oven to 375 degrees F (190 degrees C).

5. Bake until golden brown, about 14 minutes. Transfer to a wire rack to cool, about 20 minutes.

6. Cut 1/2 inch off the top of each bun to make a 'lid.' Scoop out the core of the bun gently with a fork. Repeat with remaining buns, setting tops aside and placing cores in a large bowl.

7. Pour some milk over the cores to moisten. Mix in almond paste until smooth. Continue adding small amounts of milk until filling resembles a thick pudding. Spoon almond paste filling into the center of the buns.

8. Combine heavy cream and 2 tablespoons sugar in a large bowl. Beat with an electric mixer until stiff peaks form.

9. Top buns generously with whipped cream and place 'lids' on top. Use a sifter to dust tops with confectioners' sugar.

Cook's Notes:

Use cream to moisten the bread center for a richer almond paste filling.

If almond paste is not available in your area, marzipan works just as well although a little sweeter with less almond taste.