Classic Swedish Semla
A fluffy cardamom bun filled with sweet and smooth almond paste. Topped with airy and creamy whipped cream. A Swedish classic.
Ingredienser
Dough:
- 50 gr fresh yeast
- 1 tbs ground cardamom
- 300 gr almond milk regular works too
- 100 gr raw sugar
- 1/2 tsp salt
- 150 gr butter softened
- 1 egg plus another egg yolk for brushing
- 1 tsp bicarbonate
- 660-720 gr flour
Filling:
- 600 gr whipping cream
- 400 gr almond paste
- 1-2 tbsp almond milk
- 40 gr icing sugar
Instruktioner
- Heat the almond milk to 37C add cardamom and dissolve with the yeast.
- Add sugar, salt, butter and egg and mix it. Mix bicarbonate with the flour and add it to the butter and egg mixture. Knead for about 5-6 minutes.
- Let the dough rise under a clean tea towel for about 45 minutes.
- Split the dough into 12 pieces and roll them into round balls. Place them on a baking sheet. Let the dough balls rise for another 45 minutes under a tea towel.
- Set the oven to 200C/fan and bake in the middle of the oven for about 6-7 minutes.
- Let the buns cool completely and make the filling in the meantime.
- Grate the almond paste and mix it with almond milk until smooth. And whip the cream until firm.
- Make the lids by cutting small triangles on the top and make little holes in the bottom bun.
- Fill the Swedish semla with almond paste and whipped cream. Sift icing sugar on top.