Semla

Semla – a small, wheat flour bun, flavoured with cardamom and filled with almond paste and whipped cream. The cut-off top serves as a lid and is dusted with powdered sugar. Today it is often eaten on its own, with coffee or tea.

I N G R E D I E N T S

P R E D O U G H

  • 200gr milk
  • 260gr wheat flour
  • 25gr fresh yeast or 2tsp dry yeast

A D D I T I O N

160gr flour
55gr eggs
2gr salt
5gr ground cardamom
100gr butter, room temperature (make sure it’s not melted)
85gr powdered sugar

ALMOND FILLING
  • 100gr whole almonds (soaked with water 20mins before using)
  • 100gr granulated sugar
  • pinch of salt
  • 100ml milk
  • pinch of cardamom
  • a little bit vanilla sugar
EGG WASH
  • 1 egg
  • 1 tbsp water or milk
  • pinch of salt

FILLING & TOPPING

  • 300 ml (1 1/4 cup) heavy whipping cream
  • Powdered sugar, to dust

H O W T O P R E P A R E

P R E D O U G H

  • Heat the milk to finger temperature. Then mix with wheat flour and yeast and run it in a food processor at medium speed until the pre-dough has come together into a dough. Let rest for about 15 minutes.

A D D I T I O N

  • Mix in the remaining ingredients from the addition and run for a few minutes on low speed, then a little faster for about 7 minutes until the dough has become glossy, fine and feels elastic.
  • Divide the dough into 14 equal pieces, about 60 g per piece.
  • Round the buns with your hands and place on a baking sheet with parchment paper. Let ferment under cloth at room temperature to double size, about 1.5-2 hours.
  • Bake in the middle of the oven at 210 degrees and bake for about 8-10 minutes or until the bun has a nice golden brown color.

F I L L I N G

A L M O N D

  • Combine almonds, sugar, salt, milk and cardamom if desired, in a food processor/mixer.
  • Pulse until everything comes together, the mixture should be quite runny but with a slightly chunky texture from the almonds.
  • Place the almond filling in the fridge while going through the next steps.

W H I P P E D C R E A M

  • In a medium bowl, beat the cream with a little bit powdered sugar into soft peaks.

A S S E M B L Y

  • Cut the tops of the buns to create a lid using a serrated knife, and make a small well in the middle of the bun using a fork.
  • Save the crumb from the buns and add to the almond paste. Add a splash of milk to the almond filling if it gets too thick in consistency. Spoon the almond filling into the well in each buns.
  • Pipe the cream onto each bun and place the ‘lid’ on top. Dust with powdered sugar. Best eaten the same day they are made.

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