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.
Dapur Kornhills 