Start by heating the whole milk in a medium saucepan over medium heat. You want to scald it, meaning it should be steaming and an instant-read thermometer should register 180°F/82°C. Once it reaches this temperature, remove it from the heat and immediately add the cold unsalted butter. Stir occasionally until the butter melts completely. The mixture will cool down to between 120°F/49°C to 130°F/54°C, which is perfect for adding to the other ingredients.
Next, place the warm milk mixture along with the medium egg in a mixer bowl fitted with a roller and dough knife. Set the mixer on medium speed (about 3 o’clock) and mix until combined.
In a separate medium bowl, whisk together 3¼ cups of all-purpose flour, granulated sugar, freshly ground cardamom, instant yeast, and fine sea salt. Once combined, reduce the mixer speed to the lowest setting (around 12 o’clock) and gradually add the flour mixture to the wet ingredients. Increase the speed to medium-low (2 to 3 o’clock) and mix just until a dough forms.
Adjust the mixer arm so it’s about ½ to 1 inch from the side of the bowl, then set a timer for 22 to 24 minutes. The dough will be soft, smooth, and elastic when it’s ready. If it feels too sticky, add the remaining ¼ cup of flour, one tablespoon at a time, until the dough no longer sticks to the bottom of the bowl. Let the dough rest in the bowl, covered, for 10 to 15 minutes.
While the dough is resting, line a baking sheet with parchment paper. This will make transferring the **Semlor** easier later on.
Once rested, turn out the dough onto a lightly floured surface, dividing it into 9 portions (about 90 grams each). Using floured hands, cup your hand around each dough portion on the surface and shape it in a circular motion until a smooth, shiny round ball forms. Place them evenly spaced on the prepared pan, giving each one room to grow. Cover and let rise in a draft-free place until they have doubled in size, which should take about 1½ hours.
After the dough has risen, preheat your oven to 400°F (200°C). While the oven is heating, spread the whole almonds on a small, rimmed baking sheet in a single layer. Bake until they are lightly browned and fragrant, which usually takes about 8 to 10 minutes. Let them cool completely.
Coarsely chop 2 tablespoons of the toasted almonds and reserve them in a medium bowl. In the work bowl of a food processor, combine the granulated sugar, whole milk, fine sea salt, freshly ground cardamom, and the remaining whole toasted almonds. Process until the almonds are finely chopped, making sure the mixture is runny but with some chunky bits for texture. Stir the almond mixture into the reserved chopped almonds and refrigerate until ready to use.
Now it’s time to bake the buns! Place them in the oven and bake until golden brown, about 12 minutes. Once baked, remove the buns from the pan and let them cool completely on a wire rack.
Using a serrated knife, cut off the tops of the buns, which you will reserve. Then, using a fork, hollow out the center of each bun to create a well for the filling. Reserve the removed bread, as it will be crumbled and added to the filling.
Next, fit your mixer with a beater bowl and balloon whisks. Beat the cold heavy whipping cream at medium-high speed (5 o’clock) until stiff peaks form. Once whipped, transfer the cream to a pastry bag fitted with a large star piping tip.
Crumble the reserved bread and stir it into the filling mixture. Spoon the filling into the well of each bun and pipe the whipped cream on top. Replace the tops of the buns and dust with confectioners’ sugar. Serve immediately to enjoy the perfect bite of **Semlor**!
