Semla Buns with Durum Native Sourdough powder

1. In a planetary mixer fitted with a dough hook, combine SwissBake® Brioche 25, refined wheat flour, SwissBake® Durum Native Sourdough Powder, yeast, sugar, salt, cardamom powder, eggs, and water.

2. Mix on slow speed for 4 minutes, then increase to medium speed and mix for 6–8 minutes until a smooth dough forms.

3. Gradually add softened butter and mix for another 3–4 minutes until fully incorporated.

4. Cover and bulk ferment for 60 minutes at room temperature.

5. Divide the dough into 80g portions and shape into smooth balls.

6. Place on a lined baking tray, leaving space between each bun.

7. Proof at 28–30°C, 75% RH for 45 minutes, or until doubled in size.

8. Preheat oven to 180°C (deck oven) or 160°C (convection oven).

9. Bake for 15–18 minutes until golden brown.

10. Allow buns to cool completely before assembly.

11. Cut off the top of each bun and hollow out a small portion.

12. Mix the removed crumbs with almond paste and a small amount of whipping cream to form a soft filling.

13. Pipe the filling into the hollowed-out buns.

14. Top with softly whipped cream and place the cut lid back.

15. Dust with powdered sugar before serving.