Swedish Mini Semlor

• On low heat, melt the butter in a small saucepan. Add the milk and warm to lukewarm (max 98.6 F/37 C).

• Add the yeast to a mixing bowl and pour over the milk. Stir to dissolve.

• To the mixing bowl, add Greek yoghurt, salt, crushed cardamom, sugar, and most of the flour. Mix until the dough is smooth. Cover the bowl with a clean dishcloth and let dough rise for about 30 minutes.

• Set the oven to 450 F.

• Knead the dough on a floured surface and divide into about 14 small, round and smooth balls.  (You can make larger buns if you like, but we're doing mini.) Place on trays lined with parchment--be sure there's space between them--and allow to rise another 20 minutes.

• Whisk up an egg in a cup and brush the top of the buns with it. (This will give them a pretty color and finish.)

• Bake for 5-7 minutes. Keep an eye on them so they don't burn! They should get a deep, golden color on top. Let them cool on a rack under a clean dishcloth. Once the buns have cooled, cut a little "lid" off the top and carefully dig out the middle. Put the bread from the middle in a mixing bowl.

• Time to prep your filling! Grate the almond paste and put it in a mixing bowl with the bread. Add the milk and combine well.

• In a separate bowl, whip the heavy cream. You may leave it plain, or add a little sugar and vanilla for extra flavor--just don't make it overly sweet!

• Fill each bun with the almond paste filling and add a dollop of whipped cream. Carefully set the "lid" on top and sprinkle with powdered sugar using a sifter or small metal strainer.

Tip! If you'd like to serve this the super traditional way, make your buns larger, set one in a shallow bowl, and pour in some warm milk around the bottom of it. Enjoy!