Semla

**Prepare the Dough (20 minutes):** In a large bowl, whisk together the warm milk, melted butter, and eggs. Sprinkle the yeast over the mixture and let it stand for 5 minutes, until foamy. In a separate large bowl, whisk together 5 cups of flour, 1/2 cup sugar, cardamom, and salt.

**First Rise (30 minutes):** Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Cover the bowl with a damp cloth and let it rise in a warm place for 30 minutes, or until slightly puffed.

**Shape the Buns (25 minutes):** In a separate bowl, sift together 1 cup flour and baking powder. Stir this into the risen dough. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Divide the dough into 16 equal portions and shape each into a smooth ball. Place the buns on prepared baking sheets, cover with a damp cloth, and let rise for 35-40 minutes, or until doubled in size.

**Preheat and Bake (25 minutes):** Preheat the oven to 375°F (190°C). Bake the buns for 10-15 minutes, or until golden brown and the centers are firm. Transfer to a wire rack to cool completely.

**Prepare the Filling (15 minutes):** Once the buns are cool, slice off the top third of each bun and set aside. Carefully scoop out the inside of the buns, leaving a 1/2-inch thick shell. Crumble the scooped-out bread into a bowl. Moisten the bread crumbs with milk, then mix in the marzipan until smooth. Add additional milk, if needed, to achieve a soft, pudding-like consistency.

**Whip the Cream (10 minutes):** In a chilled bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whipping until stiff peaks form.

**Assemble and Serve (10 minutes):** Fill each bun with a generous spoonful of the marzipan filling. Pipe or spoon whipped cream on top of the filling, mounding it slightly. Replace the tops of the buns and dust generously with confectioners' sugar. Serve immediately and enjoy!