Cardamom semlor buns with pistachio praline
These delicious Scandinavian buns are traditionally filled with almond paste and eaten during Lent and the run-up to Easter (and always on Shrove Tuesday). This version swaps he almonds for pistachios and applies the Japanese tangzhong technique to making the dough, which involves incorporating a slurry that makes the buns even softer and fluffier
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