Bread ·
Semlor
8 - 12 semlor depending on size
Ingredients
Pre-dough
- 2 dl milk
- 25 g fresh yeast (or the equivalent of another type of yeast)
- 4 dl (240 g) all-purpose flour
The remaining ingredients for the dough
- 3 dl (180 g) all-purpose flour
- 1 egg
- 1/2 tsp salt
- 1 tbsp ground cardamom
- 1/2 dl sugar
- 100 g butter (roomtemperature)
- 1 beaten egg
The filling
- 1/2 dl milk
- 100 g almond paste, grated
- 1/2 dl almonds, grossly chopped
- whipped cream
- icing sugar (for topping)
Equipment
- Sieve for the icing sugar
- Cutting board
- Cast Iron Pizza Pan/Baking Pan
- Stand mixer
Instructions
- Heat the milk to about of 37°C/98,6°F (body temperature). Crumble the yeast in a bowl. Pour over the milk and stir until the yeast dissolves.
- Add 240 g of the wheat flour (4 dl). Mix and then let it rest for about 15 minutes under a kitchen towel.
- Add 180 g wheat flour (3 dl), eggs, salt, ground cardamom and sugar. Work the butter into the dough in batches. Mix the dough for 7-10 minutes in a stand mixer until a smooth dough that doesn't stick to the sides of the bowl.
- Leave to rise for about 30 minutes under a kitchen towel.
- Divide the dough into 8 - 12 pieces and form into smooth buns.
- Leave to rise on a pizza pan sheet lined with parchment paper for about 1½ - 2 hours.
- Set the oven to 210°C/410°F. Brush the buns with beaten egg and bake in the middle of the oven for about 10-12 min until golden. Let the buns cool on a cooking rack.
- Cut the lid off each bun (about 1/4 of the bun, see images). Scoop out some of the insides from the buns and mix it with milk, grated almond paste and almonds.
- Fill the buns with the mixture.
- Whip the cream and place a dollop on each bun. Put the lids back on and dust with icing sugar.
- Serve with coffee.
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