Semlor with Pistachio Marzipan

If you love a good old-fashioned cream bun, you will love this Nordic version where the buns are infused with fresh cardamom, and filled with an almond paste and freshly whipped cream. It is an indulgent treat traditionally eaten on Shrove Tuesday (also known as Mardi Gras or Pancake Day), just before the start of Lent.

Ingredients:

• 600 g (4 cups) strong white bread flour
• 110 g (1/2 cup) caster sugar
• 1 teaspoon fine salt
• 1 teaspoon cardamom seeds, freshly ground
• 14 g (4 teaspoons) instant dried yeast
• 375 ml (1 1/2 cups) milk, warmed to 37°C (98°F)
• 60 g (4 tablespoons) butter, softened

• 1 egg, lightly beaten
• 1 tablespoon milk

• 100 g (1 cups) raw pistachios (or use finely ground almonds for an almond marzipan)
• 50 g (1/4 cup) caster sugar
• 50 g (1/3 cup) icing sugar (powdered sugar)
• 1/2 teaspoon almond extract (optional)
• 1/2 egg white

• 2–3 tablespoons milk
• 500 ml (2 cups) double cream (whipping cream)
• icing sugar (powdered sugar) for dusting