Basic Semlor
Drygast, 2022-02-12
Semlor the easy way
- Servings12 Portions
- AllergensEggs, Milk, Tree nuts, Wheat
- Rest Time180 min
- Cook Time45 min
Semlor (also called "fettisdagsbullar" or "fastlagsbullar") occurs in various forms around Scandinavia. It has previously been associated with the Easter fast, but nowadays it is eaten almost all winter. As late as the 1950s, sales of Semlor were heavily controlled in Sweden and patisseries that started selling their Semlor too early could be forced to pay fines. According to tradition, Semlor is eaten on "fettisdagen", which falls 47 days before Easter.
In Sweden, Semlor usually consists of a sweet bun that is spiced with cardamom. Under the lid (which is covered with icing sugar) you will find whipped cream and then a layer of almond paste. There are some local varieties that use pearl sugar and sliced almonds.
This recipe may not be completely classic, but it is my attempt to make as simple a variation on Semla as possible. I do not make pre-dough and only let the dough rise once. I also do not make a separate almond filling, but just mix ready-made almond paste into the whipped cream. So even if I take a few shortcuts, I think it ends up pretty good anyway - it's hard to beat a freshly baked semla for "fika".
I choose to have the butter (room temperature) directly in the dough when the baking machine kneads it, but an alternative is to let the butter melt in the milk when you still heat it up.
If I can not serve the Semlor within a day, I usually freeze half for a later time and then only prepare and use half of the almond cream. It is fine to freeze them, but they are best freshly baked.
Ingredients
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 6799.59 kcal | 566.63 kcal | 387 kcal |
| Carbohydrates | 573.31 g | 47.78 g | 32.63 g |
| Fat | 455.59 g | 37.97 g | 25.93 g |
| Protein | 110.16 g | 9.18 g | 6.27 g |
| Sugar | 215.94 g | 17.99 g | 12.29 g |
| Salt | 2.81 g | 0.23 g | 0.16 g |
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
Directions
- Heat the milk in a saucepan to 37°C.
- Pour the milk into a baking machine and add the dry yeast. Let stand for 10 minutes.
- Start the machine at low speed and add eggs (only one egg - the other is used later), sugar, salt, cardamom, flour and butter.
- Let the machine process the dough for about 10 minutes.
- Transfer the dough to a lightly floured table and divide into 12 smaller parts.
- Roll balls of dough and place them on a baking sheet covered with parchment paper.
- Let the dough buns rise under a baking cloth at room temperature for about 3 hours.
- Whisk the other egg and brush the buns.
- Bake in 200°C oven, 10-15 minutes.
- Remove from the oven and allow the buns to cool completely on a wire rack.
- Whisk the cream in a bowl.
- Finely grate the almond paste and put it in the cream.
- Mix cream and almond paste.
- Cut off the top of the buns.
- Pipe the almond cream on the buns and put the lid on.
- It is possible to store the buns in the fridge for a few days from this step, but they are best freshly baked.
- Powder a little icing sugar on top just before serving.