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Origin: Finland
Semlor/ laskiaispulla
5
2 Reviews.
This is a cardamom bun dessert with almond paste and whip cream. It is a tradition to serve this in the Scandinavian countries on a Tuesday approximately 6 weeks before eastern. Be careful it is not light... but good.

Ingredient List for 10 servings:
Button Buns
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25 gr Freash yeast
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1 tablespoon Cardamom powder
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100 gr Margarine
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250 ml Milk
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2 Eggs
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120 gr Sugar
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2 gr Salt
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450 gr Flour

Button Filling
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600 gr Almond paste
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500 ml Whipping cream
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2 tablespoons Milk
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1 tablespoon Icing sugar

Oven temperature:
220
Instructions:
Button Buns
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Crumble the yeast in a bowl.
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Melt the margarine in a casserole.
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Pour the milk in the melted margarine and heat it up to 37 degrees Celsius.
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Add the milk and margarine liquid on the yeast, and stir gently until the yeast is resolved.
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Add 1 egg, the sugar, cardamom powder, salt and almost all the flour in the bowl, and work the dough until it let go from the edges of the bowl.
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Cover the bowl with a towel and put the bowl in the oven without heat on for approx one hour.
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Take out the bowl and add the rest of the flour in the dough, work it for a minute.
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Divide the dough in ten, and roll the dough in to balls.
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Put the buns on a baking paper on a oven plate. Cover them with a towel.
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Put the buns in the oven with no heat for one more hour
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Take out the oven plate with the buns, and start the oven at 220 degrees Celsius.
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Stir 1 egg in a bowl, and brush the buns with it.
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Put the buns in the middle of the oven for ten minutes.
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Take out the buns and let them cool down.

Button Filling
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Cut off the top of the buns, make sure the top is rather thin.
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Scrape out the top layer of the bottom part of the bread, and put the filling in a bowl.
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Grate the almond paste, and mix it with a fork together with the bread filling and the milk.
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Whip the cream hard.
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Dived the almond mix on the 10 buns bottom part.
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Put the cream in a piping bag and put it make circles on top of the almond paste of all ten buns.
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Put the top of the buns back on top of the cream.
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Put the buns in the fridge for two hours.
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Before serving the buns sprinkle some icing sugar on top of the buns.

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