Semla

Semla is a traditional Swedish pastry filled with almond paste and whipped cream, typically enjoyed during Lent.

Ingredients - Serves 8

In a large mixing bowl, combine the flour, yeast, and sugar.
Add the warm milk and melted butter to the dry ingredients. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat the oven to 400°F (200°C).
Punch down the dough and divide it into 8 equal portions. Shape each portion into a round bun.
Place the buns on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise for another 30 minutes.
Bake the buns for 12-15 minutes, or until golden brown.
Remove the buns from the oven and let them cool completely.
Cut off the top of each bun and set it aside. Scoop out some of the center to create a hollow.
In a bowl, mix the almond paste with a little whipped cream to soften it. Fill each bun with a generous amount of almond paste mixture.
Top each bun with whipped cream and place the reserved tops back on.
Dust the buns with powdered sugar before serving.