Matcha Black Sesame Semla (Swedish × Japanese)

Method

1. Warm the milk and butter in a small pan over low heat for 2 min, until the butter melts and it is lukewarm (about 37 °C).

   Add in this stepMilk (for the dough) 65 mlButter (for the dough) 22 g

   low heat

2. In a bowl, mix the flour, sugar, yeast, cardamom and salt, pour in the warm milk, bring together and knead for 8 min until smooth and elastic. This version uses less cardamom than the classic so it doesn't mask the matcha.

   Add in this stepPlain flour 110 gSugar 14 gInstant dried yeast 3 gGround cardamom ¼ tspSalt 1 pinch

3. Cover and leave somewhere warm for 45 min, until doubled.

4. Knock back, divide into one piece per serving (2 in total), shape into tight balls and set on a tray lined with baking paper. Cover and prove for 30 min.

5. Preheat the oven to 225 °C. Brush thinly with beaten egg and bake for 8 min, until deep golden, then move to a wire rack.

   Add in this stepEgg (for brushing) 1

   oven

6. While the buns cool completely (about 30 minutes), toast the black sesame seeds in a dry pan over medium-low heat for 2 min, shaking, until fragrant. Let them cool a little, then grind finely in a mortar.

   Add in this stepBlack sesame seeds 1½ tbsp

   medium-low heat

7. Cut the lids off the buns and scoop out a third of the inside. Mix the crumbs with the grated almond paste, ground sesame and filling milk into a moist grey filling and spoon it back in.

   Add in this stepAlmond paste 55 gMilk (for the filling) 1½ tbsp

8. Sift the matcha and icing sugar into the cold cream, keeping back a pinch of matcha for dusting, and whip to firm peaks. Pipe a tall swirl, add the lids and dust lightly with the reserved matcha through a sieve.

   Add in this stepDouble or whipping cream (35% fat or more) 150 mlMatcha powder 1½ tspIcing sugar 2 tsp