- 50 g fresh yeast
- 1 cup whole milkroom temperature
- 100 g granulated sugar
- 350 g all purpose flour
- 2.5 dl whole milkroom temperature
- 150 g granulated sugar
- 200 g Buttercut into pieces
- 10 g Salt
- 750 g all purpose flour
- 1 egg
- 1 tbs freshly ground cardamom
- 100 sweet almonds
- 100 g granulated sugar
- 200 g almond paste
- 100 g toasted almonds with peelcoarsely chopped
- 50 g granulated sugar
- 10 g vanilla powder
- 1-2 grated bitter almond1 tsp bitter almond oil
- 50-100 g whole milk(start with the smaller amount and add more if you need)
- whipped cream
- powdered sugar(icing sugar)
Bake your own Semla with this easy traditional recipe. A semla is a delicious sweet bun with an almond paste and whipped cream filling. Traditionally eaten for Lent (the Christian fasting period), semlor (plural for semla) are now eaten on a daily basis by semlor addicts.
Semlor are hugely popular in other Nordic and Baltic countries like Finland and Estonia.
How to Make the Starter:
Begin with the starter.
- Dissolve the yeast in the milk, either by hand or in a stand mixer.
- Add the sugar and flour and work everything to an elastic dough. About 5 minutes in the stand mixer or 10 minutes by hand.
- Cover the dough and leave to rise to double size in room temperature for about 30 minutes.
How to Make the Finish:
- Add the ingredients of the finish to the starter and work until the dough is shiny and elastic. About 15 minutes by hand or 10 minutes in stand mixer. Don´t cheat with this, you want a lot of gluten in the dough and a really elastic dough.
- On a floured surface, divide the dough into small pieces, all weighing about 70 grams each.
- Round-roll (roll) to smooth round buns and gently transfer them to a baking sheet covered with baking paper. Make sure to leave some space between the buns as they will grow to about double the size)
- Leave the buns covered to rise to about double the size.
How to Make the Almond Paste:
Meanwhile, make the almond paste.
- Toast the almonds gently, let them cool and then mix almonds and sugar into a smooth almond paste.
- If it´s to dry, try adding just a little bit of water. With this almond paste as base, then make the filling.
- Mix (not in machine) together all ingredients for the filling until it has come together to a nice smooth paste with some chunky almond bits in it.
How to Make the Filling:
- Bake the buns in the middle of the oven at about 225 °C (430F) for about 10-13 minutes until they are golden. Let cool on a wire rack.
- Cut the lids of the bun with a scissor (or use a knife)
- Make a small well in the middle by taking some of the inside out with a fork.
- Fill this hole with the filling, the larger the hole the more filling. (and you want a lot of filling!) Top with as much whipped cream as desired.
- Put the lid on gently and sprinkle with powdered sugar. Serve your delicious Fat-Tuesday buns immediately.
How to Make the Semla Buns Round and Smooth:
- Using your palm, press each ball of dough against the table and roll in circles until the bun is smooth and shiny, like of you actually massaging it.
- Cup you hand around the Semla bun without too much pressure and swirl it around in a circling motion to shape it into a round ball.
Photo credit: Magnus Carlsson