Leilas semlor

1 Kit dough
1 tablespoon cardamom seeds
3cups milk
50 fresh yeast
1 1/2 cup granulated sugar
1/2 teaspoon salt
150 g soft butter
1 organic eggs
11-12 dl flour special

Topping 400 g marzipan
1 dash of milk
8cup heavy cream
Eggs for brushing icing sugar

Homemade almond, 1/2 kg
250 g almonds
2 1/2 cup granulated sugar
1 Kit dough

1. Interference cardamom seeds finely in a mortar and heat the milk until it is finger lukewarm, 37 grader.
2. Crumble the yeast into a bowl and dissolve it with milk, granulated sugar, salt, butter and eggs.
3. Add a little flour at a time and work into a smooth dough.
4. Prover dough in a bowl under a cloth until doubled in 45-60 minutes.
5. Turn out the dough on a floured table and back out to the desired buns.
6. Homemade almond Blanch and peel the almonds.
7. Mix the almonds to a fine powder in a household mixer.
8. Add the powdered sugar and mix for 5-7 minutes until it becomes a smooth and hot asphalt.
9. Semlor Dela degenerations in 18 pieces and shape them into round buns.
10. Place rolls on baking trays with baking paper with the seam nedår.
11. Preheat the oven to 200 grader.
12. Leave to rise in a kitchen towel in 45-60 minutes.
13. Brush the buns with beaten egg and bake them in the middle of the oven for 6-7 minutes. Allow to cool.
14. Cut off the tops of the buns and scoop out the guts.

Stir guts creamy with grated almond paste and a dash of milk.
Fill semla buns with almond paste, pipe the cream over and put on the lid.
Dust with icing sugar.