Swedish Semla

Updated at: Tue, 15 Aug 2023 21:05:46 GMT

Step 1

Heat the milk in a saucepan until it is lukewarm. Crumble the yeast into the bowl of a food processor, and stir it with some of the milk to dissolve it. Add the rest of the milk.

Step 2

Mix most of the flour with salt, baking soda, sugar, and cardamom. Add the flour mix, the egg and the butter to the food processor with the milk and yeast, and let it run for around 10 minutes or until the dough is elastic. Check if you need to add more flour — the dough should be somewhat sticky but not runny.

Step 3

Cover the bowl with a towel and let it rest for around 40 minutes, or until it has doubled in size.

Step 4

Get the dough out onto a flat and clean surface. Divide it into golf ball sized parts (ca 50 grams each). Shape the bun by pressing it into the surface with a flat hand and making cirkular motions, gradually cupping your hand around the dough.

Step 5

Place the buns on a baking sheet on a baking tray under a towel for another 30 minutes, or until they have increased about 30% in size. Set the oven to 225°C (435°F).

Step 6

Brush the buns with a gently whisked egg. Bake on the middle rack of the oven for around 8-10 minutes or until the buns are golden and baked through. Leave them to cool on a rack.

Step 7

Cut a triangular lid off the bun using a small sharp knife. Hollow out the bun with your finger or a teaspoon and put the crumbs in a bowl.

Step 8

Blitz almonds and sugar together in a food processor until finely ground. Add cardamom and grated bitter almond to taste.

Step 9

Add the almond and sugar to the crumbs and mix them together with some cream or milk.

Step 10

Whip the cream. You know your whipped cream taste better than I do, but go for a hard-whipped rather than softly whipped or the lid will try to escape. Pipe or spoon it on top of the buns.

Step 11

Put the lids back on, press them lightly into the cream, and dust some icing sugar on top.

Step 12

Ta-dah! Serve as your semlor as they are or with hot milk, possibly flavored with sugar and cinnamon. Semlor are best the day they are made, or the cream will start to look at bit sad.

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