Swedish Semlor

In the bowl of a stand mixer with the paddle attached, gently stir the yeast and warm water. Let the mixture sit until yeast begins to bloom (or bubbles).

In a small bowl, whisk together 1/2 cup of milk, melted butter, and one egg until well combined. Add egg mixture to yeast mixture and mix on low speed until combined.

In a medium bowl, stir together flour, cardamom, sugar, and salt. Add flour mixture into the egg mixture and mix on medium speed for 3-4 minutes until the dough forms a soft ball.

Grease a large glass mixing bowl. Place dough in the bowl and lightly cover with plastic wrap. Let dough rise until it has doubled in size, about 1 1/2 hours.

Remove dough from the bowl and using your hands gently press dough into a 3x9-inch rectangle. Cut dough into 12 strips. Roll each strip into a ball and place it on a parchment-lined baking sheet. Lightly cover dough balls with plastic wrap. Let dough rise for another 45 minutes to 1 hour.

Preheat oven to 350°F.

In a small bowl, whisk together one egg and the remaining 2 tablespoons of milk. Using a pastry brush, gently brush each bun with the egg mixture. Bake buns for 20 minutes or until the top begins to be golden.

Remove buns from the oven and cool on wire racks for 2 hours.

In a food processor, blend almonds, 1/2 cup sugar, and 1 tablespoon milk until creamy. (If you are using organic sugar, some of the granules may make the almond paste more gritty, but it still tastes great!) Set aside.