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

1. 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.
2. Add 240 g of the wheat flour (4 dl). Mix and then let it rest for about 15 minutes under a kitchen towel.
3. 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.
4. Leave to rise for about 30 minutes under a kitchen towel.
5. Divide the dough into 8 - 12 pieces and form into smooth buns.
6. Leave to rise on a pizza pan sheet lined with parchment paper for about 1½ - 2 hours.
7. 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.
8. 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.
9. Fill the buns with the mixture.
10. Whip the cream and place a dollop on each bun. Put the lids back on and dust with icing sugar.
11. Serve with coffee.

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