Swedish Cardamom Cream Buns Draft

How I make it

Dough

1. Warm the milk to body temperature and dissolve the yeast and the 2 tbsp sugar in it.

2. Add the 1 1/2 cups (200 g) flour, mix well and leave for 30 minutes.

3. In a food processor or mixer, mix the butter and sugar well with the egg, salt and cardamom.

4. Add the starter and the rest of the flour and knead for 10 minutes, into a very soft, smooth dough. If it is sticky, add a few more tablespoons of flour.

5. Cover the bowl and let rise for about 1 hour.

Shaping and baking

1. Divide the dough into 12 pieces and, with floured hands, roll into smooth balls.

2. Place on a baking sheet lined with parchment paper and let rise for about 40 minutes.

3. Preheat the oven to 440°F (225°C). Brush the buns with the egg.

4. Bake on the middle rack for 8 minutes. Let cool on the sheet at room temperature.

Filling and serving

1. In a food processor, soften the marzipan with the milk.

2. Cut the tops off the buns and scoop out a little of the baked inside.

3. Add the scooped-out crumb to the marzipan and mix until smooth. Fill the buns.

4. Whip the cream and pipe or spoon it over the marzipan.

5. Put the tops back on, dust with powdered sugar and serve.