Olsson Recipes

Adapted from Vestkusten’s recipe. Makes 12 semlor buns. Refer to Red Start Yeast for yeast conversion table: http://www.redstartyeast.com 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).

• 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.