Gluten-free semlor

Here's how:

• 1

  Dissolve the yeast in milk at about 25 °C, add the psyllium husk, and let it sit for about 10 minutes to allow it to swell. Add the remaining ingredients, but save a little of the flour for last so the batter doesn’t become too thick. 

• 2

  Blend the batter for a few minutes to incorporate air and ensure it’s thoroughly mixed.

• 3

  Let the dough rest for about 30 minutes in the bowl, covered with a cloth or plastic wrap, at room temperature.

• 4

  Divide the dough into two parts, then divide each part into 10 pieces and roll them into balls.

• 5

  Let it rise on a baking sheet lined with parchment paper, covered with a cloth or plastic wrap, at room temperature for about 1.5–2 hours. 

• 6

  Preheat the oven to 250 °C. Place the baking sheet in the oven and bake the buns for about 10–12 minutes.

• 7

  Let the buns cool. Cut off the top, and fill the bottom half with almond paste and freshly whipped cream. Place the top back on and dust with powdered sugar.