Categories: Desserts, Swedish 
      Yield: 12 servings 
  
    1/8 lb Butter or margarine 
      1 c  Milk 
      1 oz Yeast 
    1/2 ts Salt 
    1/4 c  Sugar 
      1    Egg 
      1 ts Ground cardamom 
      3 c  Baking flour 
      1    Lightly beaten egg 
           Filling 
           The scooped-out portion of 
           Bread from the buns 
  2 1/2 oz Almond paste 
    1/4 c  Cream or milk 
           Garnish 
      1 c  Whipping cream 
           Powdered sugar 
  
  To make the buns: crumble the yeast in a bowl.  Melt the butter or 
  margarine in a saucepan, add the milk, heat until lukeward (not over 100 
  degrees).  Remove from heat and stir in the yeast until it is completely 
  absorbed.  Gradually stir in the salt, sugar, one egg, cardamom, and most 
  of the flour.  Work the dough until smooth and shiny, then cover and let 
  rise 30-40 minutes.  On a floured surface knead the remaining flour into 
  the dough.  Divide into 12 parts and hand roll into smooth round balls. Let 
  rise 20-30 minutes on a greased cookie sheet.  Set oven for 475 degrees. 
  Brush with the beaten egg and bake in the middle of the oven 8-10 minutes 
  until golden and baked through.  Set them out to cool. 
   
  To make the filling: cut off the top of each bun and scoop out a hollow in 
  the bottom half with a spoon.  Mix the scooped-out bits with the almond 
  paste.  Add cream to thin the mixture to a soft, smooth consistency.  Fill 
  the buns with the almond-paste mixture and put the tops back on.  Using 
  stiff whipped cream in a pastry bag, squeeze out a wreath of whipped cream 
  around the top of each bun, then sprinkle with powdered sugar and serve.