Semla (Swedish Fat Tuesday Buns)

1 . Stage

Pour milk into the bowl of a stand mixer. Sprinkle yeast on top, followed by 1 1/3 cups flour and mix with a wooden spoon. Allow to stand until foamy, about 20 minutes.

2 . Stage

Add flour, softened butter, powdered sugar, egg, cardamom, and salt; knead with dough hook (or by hand) until a soft, smooth, elastic dough forms, 5 to 6 minutes. Transfer dough to a lightly floured surface and shape into a ball. Divide into 12 equal portions. Using flour as necessary, roll dough under a cupped hand to form perfectly smooth balls.

3 . Stage

Place dough balls evenly on a parchment lined baking sheet, leaving space in between and slightly push down. Dust tops with flour, and cover with a clean kitchen towel. Let rise in a warm spot until doubled in size, about 2 hours.

4 . Stage

Preheat the oven to 425 degrees F (220 degrees C).

5 . Stage

Stir together egg and water in a small bowl and brush rolls all over with egg wash.

6 . Stage

Bake in the preheated oven until lightly golden, about 12 minutes. Transfer buns onto a wire rack and let cool completely.

7 . Stage

Combine almond paste, powdered sugar, milk, and cardamom in a food processor and blend almond filling until smooth.

8 . Stage

Cut a triangle from the top of the buns, and remove some of the crumbs to make room for the filling. Pipe almond filling into each bun, and top with whipped cream. Place the triangle on top and dust with powdered sugar before serving. Chef John