SEMLOR LENTEN BUNS
Makes 8 40g butter (at room temperature) 150ml whole milk 3 tbsp caster sugar 250g flour, plus extra for dusting 1½ tsp fast-action yeast ¼ tsp ground cardamon A good pinch of salt 1 egg yolk For the filling: 100g marzipan 2 tbsp whole milk ¼ tsp ground cardamom 1 egg 200ml whipping cream 3-4 tbsp icing sugar Put the butter and milk in a pan and heat until the butter has melted and the milk is hot. Remove from the heat. Put the caster sugar, flour, yeast, cardamom and salt in the bowl of a free-standing mixer and make a well in the centre. Add the egg yolk and the milk and butter. Use the dough hook to incorporate the mixture, then knead on a medium to low speed for 5-10 minutes until it is springy (add more flour if required). Place the dough in a clean bowl covered with a damp tea towel, put in a warm place and prove for 2-3 hours or until doubled in size.
Dust a surface with flour, knock back the dough and roll into a sausage shape. Divide into 8 buns of about 60g each. Place on a large baking tray, spaced evenly, and lightly cover with cling film. Leave to prove for a further 45 minutes.
Preheat the oven to 200C (180C fan) and make the filling. Grate the marzipan into a bowl and beat with the milk and
cardamom until you have a paste. Once the buns have proved, beat the egg and brush over the top of the buns. Bake the buns for 25-30 minutes or until golden on the top and nicely risen. Remove from the oven and leave to cool on a wire rack.
Cut off and keep the tops of the buns and use a teaspoon to scoop out some of the crumb inside. Add to the marzipan mixture, beat and put a spoonful in the centre of each bun. Whip the cream to soft peaks with 2 tbsp of the icing sugar, place in a piping bag and pipe over the top of the marzipan and to the edges. Place the tops back on the buns and dust with icing sugar. Serve immediately.
For Sunday lunch