Sweet dough
 

• There is no need to "proof" the yeast", meaning you don't have to dissolve it in milk and let it stand before incorporating it into your dough.
   
• Bakers Note; A pinch of salt in the dough serves a couple of important functions. It impacts the flavor and acts as a stabilizer, stopping the yeast from proving too quickly. Never sprinkle the salt straight onto the yeast, as this will kill the yeast. Instead, add the salt as the very last ingredient after you add the butter.
   
• In a bowl of a stand mixer fitted with the dough hook attachment, add 550-gram bread flour or all-purpose flour, 100 gram sugar, 20 grams of fresh yeast (or 2 teaspoons instant dry yeast), 1 large egg, and add 350-gram cold milk.
   
• Knead on the  →lowest setting for 10 to 15 minutes until smooth; your dough is the correct consistency when it forms a ball and pulls away from the sides of the bowl.
   
• Once the dough has all come together and pulls away from the sides of the bowl. Add the softened butter piece by piece, about every 10 seconds.
   
• Once the butter is completely incorporated into the dough, Continue mixing at →medium-low speed for another 8 to 10 minutes or until the dough has come together and is smooth.
   
• Turn the mixer up to medium-high speed for the last 2 minutes, and you should hear it make a slap-slap-slap sound as the dough hits the sides of the bowl.
   
• If you want to test if the dough is ready, the windowpane test is one of the best ways to tell if you have kneaded your dough long enough. hold a corner of your dough with both hands and slowly stretch it out. If you can stretch the dough until it´s thin and nearly translucent without tearing, it´s ready to go. If the dough tears quickly, it needs to be kneaded longer.
   
• If time permits, cover the bowl with plastic, and let the dough rest for 15 to 30 minutes in the fridge, This is optional, but a relax dough is easier to work with; otherwise, proceed as directed.
   
• When ready, Divide the dough into 15 equal pieces; I like to weigh each piece around 70 grams each.
   
• Shape the pieces of dough into round balls and arrange them on two prepared trays, allowing plenty of space between each bun.
   
• Dust the top lightly with flour ( optional, just so it does not stick to the dough when you remove the plastic wrap after it is proofed) using a fine sieve and cover the buns with plastic wrap and a clean kitchen towel and let the dough rise in a warm place until puffy and doubled in size. About 45-60 minutes.
   
• In the meantime pre-heat, the oven to 220C/428F; if using the fan setting, preheat the oven to 190C°/350F°
   
• Position the rack in the lower third ( just below the center) of the oven.
   
• When ready, bake the buns for about 10-15 minutes or until they are a deep golden brown.
   
• Transfer the baking sheet to a wire rack and let it cool.
   
• For maximum freshness and deliciousness, serve immediately.
   
• Store any leftovers at room temperature, covered, for up to 1-2 days.

Gooey Almond Filling 
 

• Place the whole almonds with skin on in a food processor.
   
• Grind the almonds for 20 to 30  seconds until the almond is a mix of  →finely ground and coarsely ground, it gives a crunchy texture to the filling.
   
• In a medium bowl, combine ground almonds, powdered sugar, vanilla bean paste, and cold heavy cream.
   
• Place in the fridge for 30 minutes to get more firm.

Semlor
 

• As soon as the buns are cooled completely, slice each bun with a sharp knife or clean scissors, and cut down into the center to create space for the gooey almond filling; you can make circular or triangular cuts, and it is up to you if you want the top big or small.
   
• Fill this hole with the gooey almonds filling about 1 large tablespoon; the more, the better.
   
• In a medium bowl whip the cold cream with the vanilla bean paste, and sugar on medium speed until stiff peaks, You can leave the sugar out-ain´t nothing wrong with plain old whipped cream. 
   
• Fit a pastry bag with a large french star tip or an Ateco #849 and half fill with the whipped cream 
   
• Pipe swirls on top of the almond filling, beginning in the middle and working your way up, or just use a spoon to add the whipped cream over the top of the almond filling, creating a large mound.
   
• Put the top back on the buns on top of the cream and dust them with icing sugar just before serving. 
   
• For maximum freshness and deliciousness, serve the filled buns immediately, ideally within a couple of hours.
   
• Keep leftovers covered and refrigerated; they are best eaten on the day they are filled.
   

For Love heart semlor
 

• Just follow the direction described above for making the sweet buns.
   
• For this version where you just add a large spoonful of whipped cream, instead of mixing to stiff peaks, mix to soft peaks, slightly soft peaks whipped cream gives a nice feel to the mouth. 
   
• Cut a circular "lid" of the top of each bun.
   
• Use a heart shape cookie cutter, to cut out the heart of the lid.
   
• Add about 1 large tablespoon of the gooey almonds filling on top of the bun.
   
• Add a large spoonful of whipped cream on top, it gives a nice feel to the mouth if the whipped cream is almost under-whipped when you scoop it on with a large spoon ( soft peaks)
   
• Place the heart lid on top of the whipped cream and dust with powdered sugar/ confectionery sugar, serve immediately.