Cherry & almond semlor buns

In a small saucepan, whisk together 20g flour with 100ml milk. Set over a low heat and, whisking with a balloon whisk, cook for about 30 seconds until the mixture thickens into a paste. Using a rubber spatula, scrape it into the bowl of a freestanding mixer fitted with a dough hook and leave to cool for 10 minutes.

Add the remaining 330g flour to the bowl with the caster sugar, yeast, ground cardamom and salt. In a small pan, heat the remaining 100ml milk until lukewarm. Pour the milk into the bowl with the vanilla bean paste, softened butter and 1 egg; mix on a low speed for about 1 minute until combined, scraping down the sides of the bowl with a rubber spatula from time to time. Increase the speed to medium and continue to mix the dough for 5 minutes until it is silky-smooth and cleanly leaves the sides of the bowl. Shape the dough into a ball and leave in the bowl at room temperature, covered with a clean, damp tea towel, for about 1 hour or until doubled in size. Line a large baking tray with baking parchment.

Put the dough on a clean work surface and knead for 20 seconds to knock it back. Divide into 12 even portions (each roughly 55g), then roll and shape into smooth balls. Arrange seam-side down on the lined baking tray, leaving space between each. Cover loosely with a damp tea towel and leave to prove at room temperature for 45 minutes to 1 hour until doubled in size. Preheat the oven to 190ºC, gas mark 5.

Beat the remaining egg, then brush over the top of the buns. Bake for 12-14 minutes until golden brown and the undersides sound hollow when tapped. Transfer the buns to a wire rack to cool completely.

Using a small, serrated knife, cut a cone shape from the top of each bun, then scoop out 2-3 tsp from the middle of each bun and crumble ½ into a bowl (discard the rest). Trim and discard a little excess sponge from the underside of each bun ‘lid’ and set these aside.

To make the filling, in a small bowl, mix the almond butter with the honey and a pinch of salt, then add to the bowl with the bun crumbs and mix until combined. Spoon 1 tsp cherry conserve into each hollowed-out bun and top with the almond filling.

In a large bowl, whisk the cream with the milk, vanilla bean paste, ground cardamom and 2 tbsp icing sugar until just holding stiff peaks. Spoon the cream into a piping bag fitted with a large star nozzle and pipe a generous swirl into each bun (or just use a spoon). Dollop the remaining jam on top, scatter over the chocolate, then place the lid back on top of each bun. Dust with the extra icing sugar and serve straight away.