Swedish Semlor
Semlor, also known as semla (singular), are traditional Swedish sweet buns, typically enjoyed during Lent, especially on Shrove Tuesday. These soft, cardamom-scented buns are filled with almond paste and whipped cream, creating a rich, decadent treat. Seb has been raving about these buns since the day we met, and honestly, they lived up to the hype.
Jag älskar verkligen semlor. Och ända sen jag flyttade från Sverige har jag försökt lära mig hur man gör riktigt goda semlor hemma. Det är faktiskt lättare än man tror!
Ingredients: Buns
- 25g fresh yeast (12g active dried yeast)
- 250ml milk
- 30g caster sugar
- 1 egg yolk
- 1 tbsp freshly ground cardamom seeds
- ½ tsp salt
- 120g bread flour
- 120g plain flour
- 75g room temperature butter
- + 1 egg to brush with
Almond Filling
- 100g roasted almonds
- 100g icing sugar
- 1 egg yolk
- 4 tbsp milk
Cream Topping
- 300ml double cream
- 30g milk
- 1 tbsp caster sugar
Step 1
Warm the sugar and milk together until they reach lukewarm temperature.
Step 2
Pour the mixture into a stand mixer and dissolve the fresh yeast. Add the flour, cardamom, salt, and sugar, then mix.
Step 3
Knead the dough in the stand mixer for 5 minutes until it becomes soft and forms a cohesive mixture. Add the butter and continue kneading for another 5-10 minutes, until the dough pulls away from the sides and becomes smooth and shiny.
Step 4
Cover the dough and let it rise for 1 hour or until it has doubled in size.
Step 5
Gently punch the dough to release the air, then divide it into 10 equal balls.
Shape the dough into neat balls and arrange them on a lined baking tray, ensuring they are spaced well apart.
Step 6
Cover the dough and let it rise for another 30 minutes or until doubled in size. Meanwhile, preheat the oven to 220°C. Brush the buns with egg wash, then bake for 10-12 minutes until golden and puffed. Allow to cool completely
Step 7
To make the almond filling, blend the almonds and icing sugar until it forms a paste. Then, add the egg white and continue blending until smooth.
Step 8
Using scissors, cut the tops off the buns and remove about 1 teaspoon of dough from the inside of each bun. Tear this dough into pieces and add it to the almond filling.
Step 9
Add the milk and mash the mixture together with a fork. Season with a pinch of salt.
In a separate bowl, whip the milk, cream, and sugar together until soft peaks form.
Step 10
Fill the buns with the almond filling, pipe some cream on top, and replace the bun tops.
Dust with icing sugar and serve.
