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Swedish Semlor Buns

Course Breakfast, Brunch
Cuisine Swedish
Keyword Almond, cream, semla, semlor
Prep Time 2 hours 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings 6 people
Author Laura Fernández
Cost 10$

Equipment

  • Kitchen Aid or Kitchen robot
  • Mixer or Whisk
  • Oven
  • Baking Tray
  • Bowl
  • Film or kitchen towel
  • Kitchen brush

Ingredients

Dough

  • 2 2/3 cup Strong flour / bread flour
  • 3/4 cup Whole milk
  • 1/3 cup White sugar
  • 1 unit Egg L size
  • 1/3 cup Unsalted butter
  • 2 1/4 tsp Dry baker's yeast
  • 1/2 tsp Salt
  • 1 1/2 tsp Ground cardamom

Almond cream

  • 1 cup Marcona almonds
  • 1/2 cup White sugar
  • 1/5 cup Cream

Whipping Cream

  • 1 cup Cream 33% fat
  • 1 tbsp White sugar

Decoration

  • 1/2 cup Icing sugar

Instructions

  • We begin by preparing the almond filling: In a food processor or blender we grind the almonds and white sugar and when we have a paste similar to marzipan we add the cream and set aside.
  • Next we begin to prepare the dough for our semlor by mixing all the dry ingredients in a bowl (flour, sugar, fresh yeast, salt and cardamom).
  • Add the warm milk and begin to knead.
  • Finally we add the butter little by little, allowing the dough to integrate and we continue kneading until we obtain a smooth semlor dough with a uniform surface, which does not stick to our hands.
  • Let the semlor dough rest covered with a film or a damp cloth for one hour or until it doubles its volume.
  • Once the dough has doubled in volume, we knead it lightly to degas it and divide it into 6-7 buns of about 100 g, shaping them round by rolling them with the palm of our hand.
  • Let the semlor stand covered for another hour, or if you prefer to bake them in the morning, you can let them stand overnight in the refrigerator and leave them at room temperature for half an hour before baking.
  • Preheat the oven to 200º Celsius (390 Fahrenheit).
  • Brush the Swedish semlor with beaten egg and bake for 10-15 minutes until golden brown.
  • Let them cool on a baking rack and make a cut on the top, the most typical cut is triangular(see photos), but you can also separate a small rounded top.
  • Prepare the whipped cream with cold cream and sugar and beat with a whisk until it has peaks.
  • Fill the semlor with the almond cream, using a piping bag or just a spoon.
  • Then add a nice layer of whipped cream with a piping bag.
  • Put the cover of your semlor on top of the cream.
  • Sprinkle with powdered sugar so that our semlor look authentically Swedish.
  • Serve our freshly baked semlor, or, if you prefer you can serve them  in a bowl accompanied by a little warm milk to soak your cardamom buns and enjoy!

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