Recipe – “semlor”

semlor

I made these traditional Swedish buns – semlor – last week. I’ve never really been a fan of them but have dutyfully eaten one each year anyway 😉 But this year I found a FABULOUS recipe by Swedish baker Roy Fares and WOW! The buns were so soft and fluffy, the almond filling was perfectly sweet with a hint of cardamom and to top if all off – some delicious fresh whipped cream. 

I really hope you’ll try this recipe, because this was one of the most delicious desserts I’ve eaten for a very long time! Here it is! 🙂

The recipe gives 14 delicious semlor.

Buns:

  • 200 g milk
  • 260 g plain flour
  • 25 g fresh cake yeast

 

  • 160 g plain flour
  • 1 egg
  • 2 g salt
  • 5 g ground cardamom seeds
  • 80 g soft butter
  • 80 g sugar

Almond filling:

  • 500 g almond paste
  • 50 g almond flour
  • 50 g chopped almonds
  • 5 g ground cardamom
  • 20 g vanilla sugar
  • 90 g powdered sugar
  • 150 g milk

Assembly:

  • Almost 1000 g heavy cream (40 % fat)
  • Powdered sugar

Buns

1.. Heat the milk to 36°C/97 F.

2.. Mix the milk with crumbled yeast and 260 g flour in a kitchen aid or similar, using the dough hook. Leave to rest for 15 minutes.

3.. Add the rest of the ingredients for the buns, mix on low speed for a few minutes and then increase speed and mix another 7 minutes.

4.. Divide the dough into 14 pieces and roll into even balls. Place on baking trays with baking paper, cover with a clean kitchen cloth and leave to rise for 1 1/2 – 2 hours.

5.. Heat the oven to 250°C/480 F , put the baking tray in the center of the oven and immediately lower the temperature to 200° C/390 F. Bake for approximately 8 minutes until the buns have a golden color.

6.. Leave the buns to cool on a wire rack.

Almond filling

7.. Mix together all the ingredients for the almond filling except for the milk. Then add milk little by little to a good consistency.

Assembly

8.. Cut off a lid from each bun, make a shallow hole using a spoon and fill it up with about 1 tablespoon  of the almond filling.

9.. Whip the cream, pipe it onto the filled buns and put on the lids. Dust with powdered sugar and serve!

Hope you enjoyed this recipe and that you’re all having a good Monday! 😀

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