Cue Up The Episode!

1. Make sure you listen to Chef Mikko's episode on The Storied Recipe Podcast, A Fat Tuesday Semla Competition, while you make his Semla buns.

Make The Recipe

1. Dissolve the sugar in the milk over heat. Do not allow the milk to boil.
2. Allow the mixture to cool until you can withstand testing the heat with your finger for several seconds. When cool enough (below 110 degrees, if you want to be technical), add the yeast to the warm milk. Let sit for a few minutes.
3. Meanwhile, melt the butter and allow to cool for a minute or two. Add the eggs.
4. Add the egg/butter mixture to the milk/sugar/yeast mixture.
5. Add the salt, cardamom, and flour.
6. Run in a mixer with a dough hook or knead until smooth and only slightly sticky.

First Rise

1. Cover the dough and let rise until doubled in size.
2. You can punch down the dough and refrigerate it at this point. However, be aware it will take the buns a very long time to rise if you do.

Shape the Buns

1. First, portion the dough. I like to use a scale to make similar sized buns. To me, 80g is just perfect. This works out to a little larger than a golf ball. They'll rise to a size somewhere between a baseball and softball.
2. Roll each bun on a lightly floured surface until smooth and perfectly round.

Second Rise

1. Let buns rise until doubled. You will be able to see the light and airy nature of the buns!

Bake

1. If desired, use a pastry brush to brush each bun with an egg wash.
2. Bake at 425 for about 15 minutes, depending on the size. Start with 12 minutes and keep an eye on them.
3. Let cool completely on a wire rack.

Whip Cream

1. While cooling the buns, whip the cream until peaks hold their form when you pick the beaters up out of the cream.
2. Cut the tops off the buns. Do not cut in half, like a hamburger bun. Instead, cut about 3/4 of the way from the bottom, so the hat is about 1/4 of the roll. If desired, cut the hat into a little shape - triangle is most popular.

For Swedish Semlor Buns with Almond Filling

1. Scoop out a pocket of bread. Preserve the breadcrumbs.
2. Mix the bread crumbs with almond paste to taste. Add in a little whipped cream to moisten and make it all hold together.
3. Refill the pockets with the almond paste mixture. (See Note 1)
4. Pipe or spoon whipped cream on top.
5. If desired, prepare a pastry bag with a large star tip. Otherwise, just use a spoon. Fill with the roll *generously* with whipped cream.

For the Finnish Semlor Buns

1. Spread a generous amount of jam onto each bun.
2. If desired, prepare a pastry bag with a large star tip. Otherwise, just use a spoon. Fill with the roll *generously* with whipped cream.
3. Replace the top.