2 dL milk
50 g yeast
10 dl flour
4 tablespoons sugar
2 pinches salt
200 g butter (room temperature)
1 teaspoon cardamom
200 g almond paste (like marzipan, but coarser. Make yourself with 50% almond 50% sugar)
6 tablespoons milk
3 dL cream
Do like this:
Heat the milk to 37 C. Crumble the yeast in a bowl and dissolve with the milk. Add flour sugar, salt and eggs. Separate the butter into pieces and add. Work the dough about 5-10 minutes.
Put on a clean towel and let rise for one hour.
Work the dough for about one minutes, only with your palm. Cut into twenty pieces and make small round balls. Put on a baking tin with baking paper.
Heat the oven to 225 C.
Bake in the middle of the oven for 8 minutes.
Put them on a grid and let become cold under a towel.
Cut of the top of the buns you are going to eat now. Take out some of the bread and put it in a bowl. Add almond paste and some milk. Mix until a nice goo and put some in each bun. Whip the cream and put on top. Put the lid back on and powder some powder sugar on top.
Serve the semla in a bowl, add hot milk around. Put on cinnamon on top and eat with a spoon.