February 28, 2012

Adapted from Vestkusten’s recipe. Makes 12 semlor buns. Refer to Red Start Yeast for yeast conversion table: Preheat oven 400°

  • 3/4 C milk
  • 4 TB butter
  • 1/4 C water or milk
  • 1 oz yeast or 1 pkt (1/4oz) dry yeast
  • 1/4 C sugar (use 1 tsp sugar to mix with yeast packet).
Scald milk, add butter and cool to lukewarm.  Mix yeast, water or milk and 1 tsp sugar and let stand a few minutes. Add cooled milk/butter to dissolved yeast.
  • 1/2 tsp salt
  • 1 egg (slightly beaten)
  • 1 tsp cardamom (can add more)
  • 3 C  sifted All- purpose unbleached baking flour

Gradually stir in salt, remaining sugar,egg,cardamom & most flour to yeast & milk mixture. Work dough until smooth and elastic on floured board, add more flour as needed.

  • put in greased bowl, cover, let rise 30-40 min.
  • cut dough into 12 pieces, roll into balls, place on baking paper on cookie sheet. Cover and let rise 30-40 min.
  • brush with lightly beaten egg
  • Bake at 400°, 10-15 min. cool on wire rack

FILLING (Make almond mixture or use store bought almond paste.)

  • Grate 1 C blanched almonds/ or use almond meal
  • whip 1 egg white until stiff, beat in 3 TB sugar.
  • Mix egg whites with almonds.

Just before serving cut bun in half or cut off top, make a slight hollow & fill with almond paste. Add whipped cream, replace top. Dust with powdered sugar. Serve in deep bowl with warm milk.


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