We will start by preparing the marzipan filling, for that we mix the milk with the sugar and add the ground almonds, stir forming a thick dough and we reserve.
For the dough for the buns, slightly heat the milk and melt the butter in it. When the mixture is warm, we transfer it to a bowl or the glass of a kneading robot and add the rest of the dough ingredients. We knead for 10 minutes until you get an elastic and slightly sticky dough. If it is difficult for us to handle it, we impregnate our hands with sunflower oil and thus avoid adding more flour.
Once kneaded, leave it in a warm place without drafts, and leave it take for an hour and a half or until doubled in volume. Once the first rise is over, we degas the dough and divide it into nine portions, and form balls, rolling them on themselves.
Place them on a baking tray lined with parchment paper and let them rise again for about two hours. While, Preheat the oven to 170 degrees, with heat above and below. We prepare the bath for the semlor, mixing the beaten egg with the milk and a pinch of salt. Gently brush the buns before putting them in the oven and bake them for 20 minutes or until they look golden and fluffy.
Once cold, we cut a lid with a knife, the traditional way would be in the shape of a triangle, we empty a little of its crumb and add the marzipan filling with a teaspoon. Firmly beat the cream with a whisk. with 35 grams of icing sugar and place it in a pastry bag with a curly tip, making a spiral on top of the marzipan. Put the triangular lid back on, and sprinkle the semlor with the remaining icing sugar.