Swedish Semlor Buns (Egg-Free)

Ingredients

• 4 cups All-purpose flour
• 2.25 tsp Active dry yeast
• 0.5 cup Sugar
• 1 tsp Salt
• 1 tsp Cardamom
• 0.5 medium Mashed banana
• 1 cup Milk, warmed
• 0.5 cup Melted butter
• 1 cup Almond paste
• 2 cups Heavy whipping cream
• 2 tbsp Powdered sugar

Instructions

1. 1In a large bowl, combine the 4 cups All-purpose flour, 2.25 tsp Active dry yeast, 0.5 cup Sugar, 1 tsp Salt, and 1 tsp Cardamom. Whisk these dry ingredients together until they are evenly mixed.
2. 2Add the 0.5 medium Mashed banana, 1 cup Milk (warmed), and 0.5 cup Melted butter to the dry ingredients. Mix until a shaggy dough forms, then knead the dough for 5 to 7 minutes until it becomes smooth and elastic.
3. 3Place the kneaded dough in a clean bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for 1 hour, or until it has visibly doubled in size. This allows the yeast to activate and develop flavor.
4. 4Gently punch down the risen dough to release the air, then divide it into 8 equal pieces. Roll each piece into a smooth ball and place them on a baking sheet lined with parchment paper, ensuring they are spaced apart. Cover the baking sheet loosely and let the buns rise again for 30 minutes, or until they look noticeably puffy; this second rise creates a light and airy texture.
5. 5While the buns are undergoing their second rise, preheat your oven to 375°F (190°C). Bake the buns in the preheated oven for 15 to 20 minutes, or until their tops are golden brown and they sound hollow when tapped gently on the bottom.
6. 6Transfer the baked buns to a wire rack and let them cool completely to room temperature. This step is crucial to prevent the filling from melting and ensures the buns hold their shape.
7. 7Once the buns are completely cool, use a sharp knife to carefully cut off the top third of each of the 8 buns. Gently scoop out a small amount of the soft bread from the center of the bottom part of each bun, creating a hollow space. In a small bowl, combine the scooped-out bread crumbs with the 1 cup Almond paste, mixing well to form a thick, cohesive filling.
8. 8In a separate clean bowl, whip the 2 cups Heavy whipping cream until stiff peaks form, indicating it is ready to hold its shape.
9. 9Spoon or pipe the almond paste mixture into the hollowed-out bottom of each of the 8 buns. Then, spoon or pipe the whipped cream on top of the almond paste filling. Carefully place the cut-off tops back onto each filled bun and dust the tops of all 8 buns generously with the 2 tbsp Powdered sugar before serving.

Substitutions

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