• Warm the milk to lukewarm (about 37C). Crumble the fresh yeast into the milk, add one tablespoon of sugar and stir to dissolve. Pour milk mixture into the bowl of a stand mixer, add all the sugar and half of the flour.
• Start the mixer on low so it starts combining the ingredients. When the flour has been incorporated, add the salt, the softened butter and the rest of the flour. Keep working the dough at medium speed.
• When the dough is starting to come together, pour in the crushed cardamom and let the mixer work the dough for another 5-10 minutes. Depending on the humidity where you are, you may need to add a little more flour if the dough is too sticky. Let the dough rest covered for 2 hours.
• Once the dough has doubled in size, punch the air out of it and place it onto a floured surface. Cut the dough into 12 even pieces, form into balls and place onto an oven tray lined with baking paper. Space them out evenly so they have room to grow. Cover with cling film and let rest another half hour.
• In the meantime, preheat the oven to 200C (390F). Bake the rolls for 12 minutes or until golden on top.

Filling and topping

• Prepare the vanilla custard and whipped cream. Have both in separate piping bags. I recommend a star tip on the one with the whipped cream. When the semla buns have cooled to room temperature, carve the top making a triangle shape. Remove some of the soft crumb to make more room for the filling. Pipe the cream into the hole. Top the cream with a swirl of whipped cream and place the lid back on. Dust with powdered sugar and serve.