Semla style buns

Method

1. Put the butter and milk in a saucepan, then heat gently until the butter melts and the liquid is just warm to the touch
2. Add the yeast and leave for 5 mins, until a froth develops on top
3. Transfer the mixture to a freestanding mixer, then add the sugar and 1 egg
4. Add the baking powder and ground cardamom with about 225g of the flour, then mix until it forms a dough
5. Gradually stir in more flour until you have a soft, slightly sticky consistency — you might not need all the flour
6. Cover the bowl with cling film, then leave in a warm place to rise for about 1 hour, or until doubled in size
7. Transfer to a floured surface, then knock the air out of the dough
8. Divide into 12 evenly shaped rolls and place on 2 lined baking trays, leaving plenty of space in between each roll
9. Leave to rise again for another 25-30 mins
10. Preheat the oven to 220°C/fan 200°C/Gas 7
11. Beat the remaining egg, and use to glaze the buns
12. Bake for about 10 mins, or until well risen and golden
13. Remove from the oven and immediately cover with a damp tea towel to avoid a crust forming
14. Leave to cool completely, then halve horizontally
15. Meanwhile, stir the icing sugar into the double cream and whip to soft peaks. Transfer to a piping bag and fill each bun with cream, before popping the top back on. Dust the buns with icing sugar to serve.