Seasonal bun which only served in about 2,5 months in a year in Sweden. You can only find semla (plural Semlor) in late January until March. A fatty tasty bun with almond paste is an indulgence to our mouth. Then what happened when the season is over but you’re still craving for it? Here is the recipe so you can always make it all year around!
- Semla bun:
- 12 g active yeast
- 150 ml warm milk
- 40 g melted butter
- 1 egg
- Pinch salt
- 2 tbsp sugar
- 1 tsp baking powder
- 1 tbsp ground cardamom
- 210 g flour (3,5dl)
- 50 g almond paste
- 400 ml heavy cream/whipped cream
- 50 ml milk
- Flour sugar
Mix melted butter and warm milk and pour into the active yeast. Stir until it well Incorporated.
Add beaten egg, salt, sugar, baking powder, and ground cardamom.
Pour the flour little by little. And knead for 10-15 minutes.
Cover the dough with plastic wrap, and leave it for 40 minutes.
After 40 minutes, knead the dough again for another 5 minutes and divide it into 6 small pieces.
Cover it again with plastic wrap and leave it for 15 minutes.
Bake the dough in a preheated oven of a 200 degree celcius for 8-10 minutes. Wait until it cooled down.
Cut the top of the buns, and scrape the inner buns.
On the other bowl, combine the scrapped buns with almond paste and milk. Adjust the milk amount as your preference.
Fill in the empty bun with the almond filling. Top it with whipped cream. And don’t forget to put the lid on.
Pour the powder sugar on top of it and enjoy the semla!!
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