This is a recipe for the classic Swedish Semlor, filled with a almond paste and whipped cream, perfect for a “FIKA“.
The semla is served during the winter season, but mainly during January and February, with consumtion peaking at the Day of Semla also known as Fat Tuesday (Mardi Gras / carnaval in other countries).
Recipe: Serves about 15 large or 25 small buns
- 100 g butter
- 300 ml milk, 3%
- 50 g fresh yeast (for sweet dough)
- 1 tsp crushed cardamom or the grated peel of 1 orange
- ½ tsp salt
- 85 g sugar
- about 500–550 g plain flour
- 1 beaten egg for brushing
- 200 g marzipan
- bun centres
- 100 ml milk
- 300 ml whipping cream
- Icing sugar for dusting
- Melt the butter and add the milk. Heat to 37°C.
- Crumble the yeast in a bowl and add the cardamom or the orange peel.
- Add the milky liquid and stir until the yeast has melted. Stir in the salt, the sugar and most of the flour, but save some for later.
- Work the dough in a food processor for about 15 minutes.
- Let it rise to twice its size in the bowl, about 40 minutes.
- Place the dough on a floured pastry board and cut into pieces. Roll into buns and place on oven paper or greased baking sheet. Let the buns rise to twice their size, about one hour.
- Brush the buns with egg. Bake in the lower part of the oven, at 225°C for around 8–10 minutes for large buns and 250°C for 5–7 minutes for small. Leave to cool on wire racks.
- Cut off the bun tops. Scoop out the centre of each bun (about 2 tsp) and crumble in a bowl.
- Rough grate the marzipan and mix it with the crumbs and milk into a creamy mass.
- Fill the hollow buns with this mixture.
- Whip the cream and squirt or spoon it over the filling. Place the top on the bun and dust with icing sugar.
Serve alone with coffee or in a deep bowl with warm milk and ground cinnamon, for a traditional hetvägg.