How to Make Kim-Joy's Polar Bear Buns | At Home With Us | Food52

What's better than a delicious holiday treat? A delicious treat that looks like a polar bear wearing an adorable Santa Hat! Kim-Joy adapted a traditional Swedish Easter recipe for her new cookbook, "Christmas with Kim-Joy." And these semlor buns are so adorable you may not be able to *bear* to eat them. Make them and see! GET THE RECIPE ►► https://f52.co/3713KuL

PREP TIME: 9 hours
COOK TIME: 20 minutes
MAKES: 16

INGREDIENTS:
Dough and Filling
120 milliliters (1/2 cup) whole milk
50 grams (3 1/2 tablespoons) unsalted butter
120 milliliters (1/2 cup) water
1 large egg (replace with 2 tablespoons aquafaba and 1 tablespoon vegetable oil to make vegan)
65 grams (1/3 cup) caster or granulated sugar
500 grams (3 1/2 cups) strong white flour, plus extra for dusting
1 1/2 teaspoons ground cardamom (for the best flavor, use fresh cardamom seeds, ground to a fine powder)
1 teaspoon salt
7 grams (2 1/4 teaspoons) fast-acting dried yeast
Oil, for oiling the bowl
125 grams (3/4 cup plus 2 tablespoons) confectioners' sugar
125 grams (1 1/4 cups) ground almonds
1 egg white (or 40g / 2 2/3 tablespoons aquafaba to make vegan)
1/4 teaspoon almond extract
3/4 teaspoon amaretto (optional)
500 milliliters (2 cups plus 2 tablespoons) heavy cream (use soy whipping cream to make vegan)
125 grams (3/4 cup plus 2 tablespoons) confectioners’ sugar
1 teaspoon vanilla bean paste
1 beaten (or 4 parts plant-based milk to
1 part light corn (or golden) syrup
16 to 20 strawberries, halved
Gray fondant
1/2 quantity of Royal Icing (see below)
Black gel food dye
Royal Icing
40 grams (1 1/2 ounces) egg white (substitute with aquafaba for a vegan version), plus extra for adjusting the consistency
225 grams (1 2/3 cups) confectioners’ sugar, plus extra for adjusting the consistency

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