Semla

1. For preparing buns: Whisk milk, butter, and eggs together in a large bowl. Sprinkle yeast on top; let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Meanwhile, sift 5 cups flour, sugar, cardamom, and salt into a large bowl.

2. When yeast has softened, stir flour mixture into milk mixture to form a soft dough. Cover the bowl with a damp cloth, and allow to rise in a warm place for 30 minutes. Lightly grease baking sheets; set aside.

3. Sift 1 cup flour and baking powder together. Stir into risen dough, then turn it out onto a lightly floured surface and knead until smooth and elastic. Shape into 16 balls and place onto the prepared baking sheets. Cover with a damp cloth, and allow to rise until doubled in bulk, 35 to 40 minutes.

4. Preheat the oven to 375 degrees F (190 degrees C).

5. Bake in the preheated oven until golden brown and the center is firm, about 10 to 15 minutes. Cool buns on a wire rack to room temperature.

6. For preparing fillings: Once cool, cut a slice about 1/2-inch thick off of the top of each bun and set aside. Scoop or cut out the center of buns, leaving a shell about 1/2-inch thick. Tear removed bread into small pieces and place into a bowl. Moisten bread with milk, then mix in marzipan until smooth. Add additional milk as needed until marzipan filling is nearly as soft as pudding; set aside.

7. Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form.

8. Fill each shell with a spoonful of marzipan filling. Pipe whipped cream on top of filling; it should be about 1/2 inch over the top of each bun. Replace the tops onto buns; dust with confectioner's sugar before serving.

Tips

Instead of 16 balls, you can break the dough into 24 if you'd like smaller semla buns.