Semla (Swedish Fat Tuesday Bun)
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4.5
6 reviews
Excellent
Semla (Swedish Fat Tuesday Bun)
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Semla is a traditional Swedish pastry eaten at Mardi Gras. It is a soft milk brioche filled with whipped cream and almond paste.
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Ingredients
For the dough
- 2¼ lb all purpose flour
- 2¼ tablespoons active dry yeast
- 1½ cup milk
- 6 tablespoons butter , soft
- 1 teaspoon salt
- ⅓ cup sugar
- 3 eggs
- 2 tablespoons freshly ground cardamom
- 2 egg yolks
For the whipped cream
- 2 cups heavy cream
- 1 cup icing sugar
- 1 egg white
- 2 cups almond meal
- ¾ cup icing sugar
- ⅓ cup sugar
- 1 teaspoon almond extract
- ½ teaspoon freshly ground cardamom
Instructions
Dough
- Heat milk until it reaches a temperature of 100F/36C.
- Dissolve yeast in warm milk. Add sugar, butter, eggs and cardamom and mix well.
- Pour the flour gradually until you obtain a smooth dough (you may not have to use all the flour). Incorporate the salt.
- Cover and let rise for 1 hour, in a warm place, away from drafts.
- Place the dough on a floured work surface and divide it into 25 equal pieces (about 1 oz/30g each), and form balls.
- Line a baking sheet with parchment paper and place each ball, making sure you leave enough space between them.
- Cover and let rise for another 30 minutes.
- Preheat oven to 350F/180C.
- Brush the rolls with the beaten egg yolk and bake for 15 to 20 minutes, or until they turn golden.
- Take them out of the oven, and place each of them on a rack.
Whipped cream
- Pour the heavy cream and the icing sugar in the bowl of a stand-in mixer, and whisk for a few minutes until it becomes airy and not too dense. Transfer to a pastry bag with a tip.
Almond paste
- Mix the icing sugar, the sugar and the almond meal until obtaining a fine powder. Then, sieve the powder.
- Beat the egg white for 1 minute.
- Pour the almond powder into the egg white, add the almond extract, then knead by hand to obtain a homogeneous and firm dough.
- Transfer the almond paste into a pastry bag with a tip.
Assembling of Semlor
- Cut out a small piece at top of each roll and take a little bit of the inside out to make some space to fill.
- Using the pastry bags, fill each roll with a third of almond paste and two thirds of whipped cream, then cover with the small top.
- Dust a little icing sugar on top of each semla before serving.
Genuine Reviews
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Overall Rating
4.5
6 reviews
Excellent
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