Semlor - Almond and Whipped Cream Stuffed Buns

In their present shape semlor only dates back to the turn
of the century. Originally, the stuffed buns were boiled in
milk before serving on the Tuesday preceding the Lent.
Now they are eaten from January until Easter.
Ingredients:
For twelve buns:
o 50 g yeast
o 100 g butter
o 300 ml milk
o 75 g granulated
sugar
o 1 teaspoon salt
o 500-550 g allpurpose
wheat
flour
For the stuffing of six
buns:
o 100 g almond paste
o 75 ml milk
o the crumbs from 6
buns
o 200 ml whipped
cream
Proceed as follows:
1. Melt the butter, add the milk and heat to 37 oC,
add the finely divided yeast and stir.
2. Add sugar, salt and almost all of the flour. Mix
thoroughly and leave it in a warm place for 40
minutes to raise.
3. Kneed the dough and divide it into 12 parts. Form
round buns, kneed them a little and leave them for
30-40 on a baking tray to raise.
4. Bake them in the oven at 225-250 oC for 5-10
minutes (watch carefully at the end to avoid
burning the buns).
5. Cut off the top of six buns as a lid. Scoop out the
crumbs and mix them with the almond paste, the
milk and half of the whipped cream until you have
a soft paste.
6. Fill the scooped out buns with the paste, cover
with whipped cream and, finally, with the lid. If
desired, sprinkle powdery sugar on top.