Almond and Caraway Seed Devonshire Splits

These are a bun that is a cross between a British Devonshire Split and a Swedish Semlor bun. They are a simple dough filled with caraway seeds that is split open with a line of almond paste made from a mixture of marzipan and milk, then topped with whipped cream and dusted with icing sugar.

The dough itself is absolutely perfect. It rose well and is baked just right, being soft and slightly savoury as it has little sugar, but with a faint caraway flavour. This complements the almond paste well, which makes for a soft and delicious jam alternative. The cream makes them look elegant and gives them an extra touch of indulgence. These buns are a winner.