Semla
February 28, 2012
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).
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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