Semlor

Place warm milk mixture and egg in mixer bowl fitted with roller and dough knife. With roller resting on rim of bowl, mix on medium speed (3 o’clock) until combined.

In a medium bowl, whisk together 3¼ cups (406 grams) flour, sugar, cardamom, yeast, and salt. Reduce mixer speed to lowest setting (12 o’clock) and gradually add flour mixture. Increase mixer speed to medium-low (2 to 3 o’clock) and mix just until the dough forms. Adjust arm to ½ to 1 inch from side of bowl; set timer for 22 to 24 minutes. Dough will be soft, smooth, and elastic when ready. If dough is too sticky, add remaining ¼ cup (31 grams), 1 tablespoon (8 grams) at a time (dough should not stick to bottom of bowl). Let rest in bowl, covered, for 10 to 15 minutes.

Line a baking sheet with parchment paper.

Turn out dough onto a lightly floured surface; divide dough into 9 portions (about 90 grams each). Using floured hands, cup your hand around each dough portion on surface, and shape in a circular motion until a smooth, shiny round ball forms. Place evenly spaced on prepared pan, giving them room to grow. Cover and let rise in a draft-free place until doubled in size, about 1½ hours.

Preheat oven to 400°F (200°C).

Bake until lightly browned and fragrant, 8 to 10 minutes. Let cool completely.

Coarsely chop 2 tablespoons (20 grams) toasted almonds; reserve in a medium bowl. In the work bowl of a food processor, process granulated sugar, milk, salt, cardamom, and remaining whole toasted almonds until almonds are finely chopped (mixture should be quite runny but with a chunky texture from the almonds). Stir almond mixture into reserved chopped almonds; refrigerate until ready to use.

Bake buns until golden brown, about 12 minutes. Remove from pan and let cool completely on a wire rack.

Using a serrated knife, cut off the top of buns; reserve. Using a fork, hollow out center of buns to create a well; reserve removed bread.

Fit mixer with beater bowl and balloon whisks. Beat cold cream with a mixer at medium-high speed (5 o’clock) until stiff peaks form. Transfer whipped cream to a pastry bag fitted with a large star piping tip.

Crumble reserved bread and stir into filling; spoon filling into the well of buns. Pipe whipped cream onto buns; add top of buns. Dust with confectioners’ sugar. Serve immediately.