Semlor

What is a semla or semlor if like me you eat many. Its one of the first things I ate when I first arrived in Sweden and I have been hooked ever since. Its simply a cardamom spiced bun filled with a soft almond paste and topped with whipped cream. Mouth watering? I don't blame you. Traditionally eaten at lent in a bowl of warm milk but nowadays you can find them in most cafes  from early January till April. Now we have lived in Sweden for almost 15 years and I have never attempted to make these delicious treats. I had the most amazing bakery on my doorstep so I never even thought about making my own. Hassle free and downright tasty. But 5 years ago we moved to the middle of nowhere and my Semla purchasing was done in a local grocery store.  To cut a long story short, the semla sucked and I promised to put my baking skills to the test and try out this sought after pastry. After many attempts some fruitless and one outstanding (according to the hubby who is an avid fan of all things sweet), I have found and created the best of the best ( so far ). This recipe is a long one, bake time is very quick but it is a sweet yeast bread so proofing times means long days in the kitchen. Grab a cuppa and try this recipe it wont disappoint.

What you need: (Makes 4 large Semlor)

For the Buns:

7g dry active yeast 

40g Unsalted butter (melted)

125ml of full fat milk (warm body temperature)

20g Caster sugar

Pinch of salt

0,5 teaspoon baking powder

1 large egg (beaten)

2 teaspoons cardamom (ground)

200g Bread flour (sifted)

For the Almond Filling:

50g Marzipan 

0,5 tablespoon full fat milk

For the whipped cream:

250ml whipping cream

1 teaspoon vanilla sugar (or essence if preferred)

Icing sugar (to dust on top) 

What you need to do next:

For the buns:

1. Melt the butter and add to warm milk (lukewarm) and yeast. Mix until dissolved. Leave to sit for 5 mins.
2. Add the sugar and salt and mix well.
3.  add most of the egg leaving a little for egg wash at the end.
4. Add half of the flour and mix well.
5. Add the cardamom, baking powder and mix.
6. Mix the remaining flour in until a soft dough is achieved.
7. Knead for 10-15 mins.
8. Test the dough by removing a piece and stretching it until an opaque window appears. 
9. Allow to rise for 30-40 mins.
10. Knock back the dough and cut into 4 large pieces.'
11. Roll each piece into a ball and allow to rise again for 30-40 mins.
12. Brush with the remaining egg and bake for 10 mins at 200°C until golden brown on top. TIP! Place a bowl of boiling water in bottom of oven to keep buns soft.
13. Cover with a damp towel and allow to cool for 10-15 mins on a wire rack. 

 Assembly:

1. Cut a lid in the bun about 2cm from the top.
2. Scoop a little of the filling out and place in a bowl.
3. Mix the filling with the grated marzipan and a little milk to combine to a soft paste.
4. Fill the buns with the marzipan filling.
5. Whip cream until soft peaks form and pipe onto semlor. 
6. Replace the lids on top and dust with icing sugar.
7. Sit down, relax, grab a cuppa and eat!!!