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1. Melt butter in a saucepan over medium heat. Add milk and heat until just warm to touch or 37u00b0C (98u00b0F). Remove from the heat.
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2. Crumble yeast into a small bowl & pour some of warm butter & milk mixture over it, stirring until yeast is dissolved.
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3. Combine salt, sugar, egg, cardamom & most of the flour in a large bowl along w/yeast & rest of milk mixture. Work dough until sticky, but doesn't stick to hands, using minimum
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amount of flour. Leave to rise covered w/clean cloth for ~30 minutes.
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4. Place dough on lightly floured surface & knead until smooth, adding flour as needed if dough too sticky keeping addition of flour to bare minimum. Line 2 baking sheets with
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parchment. Work dough into 24 evenly shaped balls & place on baking sheet. Leave to rise, covered w/towel for 30 min. Meanwhile, preheat the oven to 435u00b0F.
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5. Bake buns in mid-oven for 7-10 minutes. When nicely browned, remove & let cool.
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6. Slice thin portion off top of each bun & set aside. Using a fork, tease out a small layer of crumbs from each bun & reserve in bowl. Grate almond paste using small holed side of grater &
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combine it reserved crumbs & 120 ml (1/2 cup) milk. Blend well until a thick paste. Using metal spoon helps to blend well. Should be thick enough so won't run down sides of semlor.
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7. Place enough filling in each bun to come to edge. Top with dollop of cream & replace lid. Dust w/powdered sugar and serve immediately.
