If you haven't already fallen in love with scandinavian pastries, these swedish 'semlor' is the way to get there. According to tradition in Sweden, we eat these cream puffs only during a short period surrounding the semmel day(beginning of march), but during that time we eat the more of them. As they are quiet heavy pastries, this recipe is adjusted for miniature ones, although I won't stop you if your gut tells you to make them bigger. Coming home after a cold windy day and digging in to a big glorified bun floating in a bowl of hot milk is hard to beat.
The key with these traditional swedish sweets is to make really light cardamom spiced buns. Get the buns right and you're halfway there. Slice them open, put a layer of homemade(essential for the best taste) almond paste and top off with firmly whipped double cream before insertion into mouth.
