I was curious about chubby Swedish beauties for a long time and I tried them 3 years ago. I was amazed by their taste. I created them this year again with new photos.
Sweet almond filling, combined with whipped cream packed in a bun. It is a dessert to remember!
Swedish Semlor Buns
Servings 12buns
Ingredients
Buns
25gfresh yeast
125 mlcold milk
75gsugar
100gsoft butter
1tbspcardamom
1egg
325gflour
1/2tbspbaking powder
1pinchsalt
Filling
100ggrinded almonds
100gsugar
50mlalmond milk
50 mlAmaretto
1pinchcardamom
Egg wash
1egg
1tbspalmond milk
Topping
500mlwhipped cream
powdered sugar
Instructions
Crumble yeast into a large bowl and add a little milk. Mix to dissolve yeast and then add the rest of the milk.
Add sugar, cardamom, egg and whisk by hand.
Add flour, baking powder and pinch of salt. Mix well with hand mixer, at least 10 minutes. The dough will be sticky, but don't add extra flour into it. Just let it rest for 10 minutes, covered with a kitchen towel.
Divide the dough into 12 equaly sized pieces and shape them into balls. Use a little flour that dough won't stick to your hands.
Place dough balls into the baking tray, covered with baking paper.
Cover them with kitchen towel and let them rest for 90 minutes.
Meanwhile prepare the filling. Mix grinded almonds, sugar, almond milk, Amaretto and pinch of salt. Place the mixture into the fridge.
Preheat oven to 200 degrees.
After the dough rising mix one wgg and a little of almond milk and use brush to gently wash the buns.
Bake 12 minutes/200degrees.
When buns are baked place them into the cooling rack for a while.
Whisk heavy cream and set aside.
Using the bread knife cut the buns toppers.
Using a small spoon gently scrap bread out of the buns to get empty buns with lids.
Take the filling out of the fridge and incorporate scrapped bread info the filling. Add just a little almond milk for better consistency.
Fill the buns with the filling, whip the cream abouve and carefully place the lid on the top.
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