Semlor-lenten cream buns

12 Servings

Ingredients

Quantity Ingredient
⅛ pounds Butter or margarine
1 cup Milk
1 ounce Yeast
½ teaspoon Salt
¼ cup Sugar
1 Egg
1 teaspoon Ground cardamom
3 cups Baking flour
1 Lightly beaten egg
Filling
The scooped-out portion of
Bread from the buns
2½ ounce Almond paste
¼ cup Cream or milk
Garnish
1 cup Whipping cream
Powdered sugar

Directions

To make the buns: crumble the yeast in a bowl. Melt the butter or margarine in a saucepan, add the milk, heat until lukeward (not over 100 degrees). Remove from heat and stir in the yeast until it is completely absorbed. Gradually stir in the salt, sugar, one egg, cardamom, and most of the flour. Work the dough until smooth and shiny, then cover and let rise 30-40 minutes. On a floured surface knead the remaining flour into the dough. Divide into 12 parts and hand roll into smooth round balls. Let rise 20-30 minutes on a greased cookie sheet. Set oven for 475 degrees. Brush with the beaten egg and bake in the middle of the oven 8-10 minutes until golden and baked through. Set them out to cool.

To make the filling: cut off the top of each bun and scoop out a hollow in the bottom half with a spoon. Mix the scooped-out bits with the almond paste. Add cream to thin the mixture to a soft, smooth consistency. Fill the buns with the almond-paste mixture and put the tops back on. Using stiff whipped cream in a pastry bag, squeeze out a wreath of whipped cream around the top of each bun, then sprinkle with powdered sugar and serve.

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