Semlor, or the singular semla, are smooth, almond- and cream-filled cardamom buns historically eaten on fettisdagen or Fats Tuesday as a celebration earlier than the fasting interval of Lent. These are finest served the day they’re made, however in case you have any leftover buns, soak them in heat milk. In Sweden, this is called hetvägg. Learn out extra Smelor right here!
Semlor
Makes 9 Buns
Dough
- ½ cup (120 grams) heat complete milk (110°F/41°C to 115°F/43°C)
- 1 tablespoon (9 grams) energetic dry yeast
- ¼ cup plus 2 tablespoons, (74 grams) granulated sugar
- 1 giant egg, (50 grams), room temperature
- 1 tablespoon (6 grams) freshly floor cardamom seeds
- 2 ⅔ cups (333 grams) all-purpose flour, plus extra for dusting
- 1 ½ teaspoons (7.5 grams) baking powder
- ½ teaspoon (1.5 grams) effective sea salt
- ⅓ cup plus 2 tablespoons, (104 grams) salted butter, cubed and softened
Filling
- ¾ cup (106 grams) complete almonds
- ½ cup (100 grams) granulated sugar
- ⅓ cup plus 1 tablespoon, (95 grams) complete milk
- ⅛ teaspoon effective sea salt
- ⅛ teaspoon freshly floor cardamom seeds
- 1½ cups (360 grams) chilly heavy whipping cream
- Confectioners’ sugar, for dusting
Dough
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Within the bowl of a stand mixer, stir collectively heat milk and yeast by hand; let stand till foamy, about 5 minutes. Add granulated sugar, egg, and cardamom; utilizing the paddle attachment, beat at low pace till mixed.
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In a medium bowl, whisk collectively flour, baking powder, and salt. Add 1 cup (125 grams) flour combination to yeast combination; beat on low pace till mixed, stopping to scrape backside and sides of bowl. Step by step add remaining fl our combination to yeast combination, beating on low till a shaggy dough kinds. With mixer on medium-low pace, add butter, one dice at a time, beating till totally integrated after every addition. Scrape down paddle and backside and sides of bowl.
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Change to the dough hook attachment. Beat at low pace till a clean, smooth, barely cheesy dough kinds, about 20 minutes, stopping to scrape backside and sides of bowl and dough hook. Cowl and let stand for 10 minutes.
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Line baking sheets with parchment paper.
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End up dough onto a evenly floured floor; divide dough into 9 parts (about 75 grams every). Utilizing floured arms, cup your hand round every dough portion on floor, and form in a round movement till a clean, shiny ball kinds. Place about 3 inches aside on ready pans. Loosely cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 2 to 2½ hours.
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Preheat oven to 400°F (200°C).
Filling:
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On a small rimmed baking sheet, unfold almonds in single layer.
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Bake till evenly browned and aromatic, 8 to 10 minutes. Let cool utterly. Improve oven temperature to 450°F (225°C).
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Coarsely chop 2 tablespoons (20 grams) toasted almonds; reserve in a medium bowl. Within the work bowl of a meals processor, course of granulated sugar, milk, salt, cardamom, and remaining complete toasted almonds till almonds are finely chopped. Stir almond combination into reserved chopped almonds; refrigerate till prepared to make use of.
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Bake buns till golden brown, 8 to 10 minutes. Take away from pans, and let cool utterly on a wire rack.
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Utilizing a serrated knife, minimize off high of cooled buns; reserve. Utilizing a spoon, hole out heart of buns to create a nicely; reserve eliminated bread.
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In a big bowl, beat chilly cream with a mixer at medium-high pace till medium-stiff peaks type. Switch whipped cream to a pastry bag fitted with a big star piping tip.
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Crumble reserved bread, and stir into filling; spoon filling into nicely of buns. Pipe whipped cream onto buns; add high of buns. Mud with confectioners’ sugar.
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Serve instantly.
