Hello there. Yes I know, it’s been a while since I’ve last posted a blog. And you know what…I don’t even have a reason. It just didn’t happen. But now I’m back and determined to blog more regularly. Everything is great and OK here. Still very much enjoying the Swedish forest life. I hope all is well at your end too.
Today I’ll introduce to you semlor and show you how to make the best Swedish semlor yourself. I’m going to share my favourite semlor recipe. Semlor are a delicious pastry that’s only in the shops right after New Year’s until Easter. Not only Sweden is smitten with semlor. In countries like Norway, Denmark, Finland and Estonia they don’t mind a yummy semla either. A Swedish semla consists of a cardamom spiced wheat bun which has its top cut off and is then filled with very tasteful almond paste. You then add a good amount of whipped cream. After you’ve put the lid back on you can dust the semlor with some powdered sugar. I know that they come with a few other fillings as well like Nutella or vanilla cream. But I think they taste best filled with almond paste.
Would you like to bake them too? It isn’t that hard at all. It just takes a little patience as the dough for the buns need to rest and double in volume a few times. The good thing about baking your own…you can eat them all year round!
I hope you’ll enjoy making and eating them just as much as I do. I’d love to hear back from you when you’ve made your own.
Ingredients for 3 semlor. Calculate when needed more.
First part dough:
97 g flour
75 g milk
4 g yeast
pinch of salt
Second part dough:
60 g flour
2 g cardamom
37 g butter
30 g granulated sugar
110 g shop bought almond paste
12 almonds chopped into chunky bits (I’ve roasted them first for the best taste)
12 almonds crushed to powder (also roasted those almonds first)
2 g cardamom
4 g vanilla sugar
20 g powdered sugar
33 g milk
First heat the milk to lukewarm. Add the yeast and milk and let the kitchen machine (or your hands) turn it into a beautiful dough. Let it rest for 15 minutes.
Add all the ingredients of the ‘second part dough’ to the ‘first part dough’. Let the machine work through it for about 7 minutes, gently at first but faster a bit later on. The dough must look glossy and feel elastic.
Divide the dough in 3 equal pieces and shape them into buns. Cover them with cling wrap and put to rest for 1 hr and a half to 2 hours.
In the meantime you can make the almond paste. Add all the ingredients together in a bowl except from the milk. Using the dough hook you can now turn it into a paste. Gradually add the mik too. You now have made the best tasting almond paste ever. Honestly!
Preheat the oven on 210 ºC. Bake the buns for 8 to 10 minutes. Let them cool and cut off the top. Take out a bit of bread and fill the buns with almond paste until the edge. Then add a lovely amount of whipped cream with a piping bag. Don’t sweeten the whipped cream too much. Put back the cut off lid and dust all semlor with powdered sugar. It is so easy and delicious to ake the best swedish semlor yourself.