Let’s Bake ‘Semlor’!

I’m a little behind on my posts right now (!), but despite this – I MUST tell you about ‘semlor’.

Last Tuesday it was ‘Fettisdag’ – in the UK known as ‘Shrove Tuesday’ when we eat pancakes – but here in Sweden, where it directly translates to ‘Fat Tuesday’, they eat ‘semlor’.

Fattening – but delicious!

Ingredients

For 10 – 12 buns

75g butter

300ml milk

2oz yeast

1/2 teaspoon salt

100ml sugar

1 egg

1/2 teaspoon ammonium carbonate

900ml all purpose flour

1 beaten egg for brushing over dough

 

And for the filling

100g sweet almonds

100ml sugar

100ml milk or cream

bread from inside roll

 

For the garnish

200ml whipping cream

1 tablespoon powdered sugar

  • Melt butter and add milk
  • Let mixture stand until lukewarm
  • Dissolve yeast in some of milk mixture
  • Add rest of liquid, salt, sugar and egg
  • Mix ammonium carbonate in to flour, and add to liquid mixture
  • Mix in enough flour to make dough pliable (until it loosens from side of bowl)
  • Cover and rise until double for 20 – 30 minutes
  • When ready, turn dough on to floured surface and knead until smooth.
  • Shape in to 10 – 12 round balls.
  • Place on greased baking tray, cover, and leave to rise for about 20 minutes.
  • Brush with beaten egg
  • Bake buns in centre of oven for 5 – 10 mins at 475 F (250 C).
  • Remove from oven, cover and leave to cool
  • Scald, peel and grind almonds
  • Slice a lid off each bun and make a well inside each one
  • Make filling by mixing the bread from inside the rolls with almonds, milk or cream, and sugar
  • Refill each well with almond filling and decorate with whipped cream
  • Replace lids on buns and garnish with powdered sugar
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