Semlor (Swedish Cream Buns)

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Donal Skehan


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700 g plain flour

140 g caster sugar

A pinch of salt

2 teaspoons of freshly ground cardamom

350 ml milk

2 x 7g sachets of dried yeast

150 g salted butter, softened

1 large free range egg

250 g of skinless, blanched almonds

225 g caster sugar

A few tablespoons of milk

A little icing sugar to dust

750 ml double cream, whipped

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