Semla are delicious Swedish cardamomscented almond pastefilled sweet buns
Prep Time
12 mins
Dificult
Medium
Servings
3 hrs 17 mins
Ingredients
Instructions
Pour milk into the bowl of a stand mixer. Sprinkle yeast on top
followed by 1 1/3 cups flour and mix with a wooden spoon. Allow to stand until foamy
about 20 minutes.
Add flour
softened butter
powdered sugar
egg
cardamom
and salt; knead with dough hook (or by hand) until a soft
smooth
elastic dough forms
5 to 6 minutes. Transfer dough to a lightly floured surface and shape into a ball. Divide into 12 equal portions. Using flour as necessary
roll dough under a cupped hand to form perfectly smooth balls.
Place dough balls evenly on a parchment lined baking sheet
leaving space in between and slightly push down. Dust tops with flour
and cover with a clean kitchen towel. Let rise in a warm spot until doubled in size
about 2 hours.
Preheat the oven to 425 degrees F (220 degrees C).
Stir together egg and water in a small bowl and brush rolls all over with egg wash.
Bake in the preheated oven until lightly golden
about 12 minutes. Transfer buns onto a wire rack and let cool completely.
Combine almond paste
powdered sugar
milk
and cardamom in a food processor and blend almond filling until smooth.
Cut a triangle from the top of the buns
and remove some of the crumbs to make room for the filling. Pipe almond filling into each bun
and top with whipped cream. Place the triangle on top and dust with powdered sugar before serving.
Chef John
Cook's Note:
Use a food scale to make sure your portions are equal. Weigh the entire dough ball then divide by 12.
