Semla (plural Semlor) are traditional Swedish that were traditionally served for Shrove Tuesday (fettisdag in Swedish) and traditionally were soaked in milk before eating. In essence they are a yeasted bun with a cream filling made from ground almond meal and eggs. Though originally Shrove Tuesday treats these buns are now eaten year round, but are still especially enjoyed during the Easter period.
The buns are rich, made with milk and egg and are flavoured with Sweden's favourite spice, ground cardamom. Note that you need ground almonds and not almond flour (almond flour is too fine for this recipe).
Go to the printable version of the recipe
2 tsp active dried yeast
70g (1/3 cup) sugar
1/2 tsp sugar
120ml (1/2 cup) warm milk
70g (1/3 cup) melted butter
1 tsp sea salt
1 egg, lightly beaten
1 tsp ground cardamom
120ml (1/2 cup) lukewarm water
1 tbsp cream
1/2 cup ground almonds
150g (3/4 cup) icing (confectioner's) sugar
icing (confectioner's) sugar for dusting
Sift the flour, ground cardamon, 70g sugar and salt into a large mixing bowl. Mix together the milk, melted butter, beaten egg and yeast in a jug. Form a well in the flour mix and pour in the milk and yeast mix.
Gradually bring the flour into the liquid mixture until it comes together to form a dough. Don't worry if the dough is slightly sticky, this is fine. Knead the dough in the bowl for 5 minutes then turn out onto a floured work surface and knead for 10 minutes, more, until smooth and elastic.
Shape the dough into a ball, place in a large greased bowl, cover with clingfilm (plastic wrap) and set aside in a warm place until doubled in volume (about 60–80 minutes).
Once the dough has risen, knock it back and allow to rest for five minutes. Now using a sharp, oiled, knife cut the dough and shape into round balls (you should get between 15 and 18). Transfer to a greased baking tray (or one lined with greaseproof (waxed) paper setting them some distance apart so they don't touch when baked). Set aside until doubled in volume (about 40 minutes). Once risen gently brush the tops with the egg yolk and cream glaze.
Place a pot or baking tray filled with boiling water in the bottom of your oven (this creates steam and ensures the buns to not get a hard crust) then transfer your buns to the centre of an oven pre-heated to 175ºC (350ºF) and bake for about 20 minutes, or until the buns are golden brown in colour and nicely risen.
In the meantime, prepare the almond paste filling. Place the egg white in a dry bowl and beat until it forms soft peaks. Now fold in the ground almonds and the powdered suger. Cover the bowl and set aside until needed.
When the semlor are done remove from the oven and transfer to a wire rack to cool completely. When cold whip the cream. You are now ready to assemble the buns.
Take a sharp knife and slice the top off each bun (set this aside for later). Still using the knife cut into the centre of each bun and remove enough of the centres so that you can fill the bun.
Put 2 tsp of the almond paste in the centre of each bun then place your whipped cream into a pipling bag and pipe over the top of the bun. Sit the bun top you cut off earlier on top and serve.
As well as being a Swedish Easter treat, versions of this bun, vastlakukkel, laskiaispulla or fastlagsbulle/fastelavnsbolle are also made in Finland, Estonia, Norway, Denmark, the Faroe Islands and Iceland.
Note that the almond paste (marzipan) does contain a raw egg white. If you are wary of using raw eggs in your recipes, then yoghurt would be a good replacement in this case. If, however, you want something with a more similar fat/protein content, take raw cashew nuts, soak them in water for at least 2 hours then drain and process to a smooth purée. Substitute directly for the egg whites.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
The buns are rich, made with milk and egg and are flavoured with Sweden's favourite spice, ground cardamom. Note that you need ground almonds and not almond flour (almond flour is too fine for this recipe).
Go to the printable version of the recipe
Swedish Easter Semla Recipe
Ingredients:
For the Buns:
500g (4 cups) plain (all purpose) flour or strong white bread flour2 tsp active dried yeast
70g (1/3 cup) sugar
1/2 tsp sugar
120ml (1/2 cup) warm milk
70g (1/3 cup) melted butter
1 tsp sea salt
1 egg, lightly beaten
1 tsp ground cardamom
120ml (1/2 cup) lukewarm water
For the Glaze:
1 egg yolk1 tbsp cream
For the Almond Paste:
1 fresh egg white1/2 cup ground almonds
150g (3/4 cup) icing (confectioner's) sugar
To Finish and Assemble:
whipping creamicing (confectioner's) sugar for dusting
Method:
Begin with the buns. Combine the lukewarm water, yeast and 1/2 tsp sugar in a mug. Cover and set aside in a warm place for about 10 minutes, or until the yeast begins to grow and froth.Sift the flour, ground cardamon, 70g sugar and salt into a large mixing bowl. Mix together the milk, melted butter, beaten egg and yeast in a jug. Form a well in the flour mix and pour in the milk and yeast mix.
Gradually bring the flour into the liquid mixture until it comes together to form a dough. Don't worry if the dough is slightly sticky, this is fine. Knead the dough in the bowl for 5 minutes then turn out onto a floured work surface and knead for 10 minutes, more, until smooth and elastic.
Shape the dough into a ball, place in a large greased bowl, cover with clingfilm (plastic wrap) and set aside in a warm place until doubled in volume (about 60–80 minutes).
Once the dough has risen, knock it back and allow to rest for five minutes. Now using a sharp, oiled, knife cut the dough and shape into round balls (you should get between 15 and 18). Transfer to a greased baking tray (or one lined with greaseproof (waxed) paper setting them some distance apart so they don't touch when baked). Set aside until doubled in volume (about 40 minutes). Once risen gently brush the tops with the egg yolk and cream glaze.
Place a pot or baking tray filled with boiling water in the bottom of your oven (this creates steam and ensures the buns to not get a hard crust) then transfer your buns to the centre of an oven pre-heated to 175ºC (350ºF) and bake for about 20 minutes, or until the buns are golden brown in colour and nicely risen.
In the meantime, prepare the almond paste filling. Place the egg white in a dry bowl and beat until it forms soft peaks. Now fold in the ground almonds and the powdered suger. Cover the bowl and set aside until needed.
When the semlor are done remove from the oven and transfer to a wire rack to cool completely. When cold whip the cream. You are now ready to assemble the buns.
Take a sharp knife and slice the top off each bun (set this aside for later). Still using the knife cut into the centre of each bun and remove enough of the centres so that you can fill the bun.
Put 2 tsp of the almond paste in the centre of each bun then place your whipped cream into a pipling bag and pipe over the top of the bun. Sit the bun top you cut off earlier on top and serve.
Printable version of the Recipe
cakes, baking, british, easter, teabread, marzipan, almond paste
Baking
Sweden
Semla
https://fabulousfusionfood.blogspot.com/2019/04/swedish-easter-semla-recipe.html
Semla. This is a traditional Swedish recipe for an Easter bun that is filled with almond paste (marzipan) and served topped with whipped cream.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9kmLRXT1-HmX6rvCPhg5WZfaIfl3GKRB3XdUOh3MO2BkCZ-8cUeI9M2Kn4v4Kmt8IZRttEvYl6wYeXNjo-hpDYPgIw0Py8kiH6SvzDuCnv43QQuPI4Kona5LzDYmQjnVFz6rRFkFeCw/s1600/swedish-easter-semla.png
2019-04-13
Yield: 15–18
Semla
Semla. This is a traditional Swedish recipe for an Easter bun that is filled with almond paste (marzipan) and served topped with whipped cream.
prep time: 100 mins
cook time: 40 mins
total time: 140 mins
Ingredients:
- 500g (4 cups) plain (all purpose) flour or strong white bread flour
- 2 tsp active dried yeast
- 70g (1/3 cup) sugar
- 1/2 tsp sugar
- 120ml (1/2 cup) warm milk
- 70g (1/3 cup) melted butter
- 1 tsp sea salt
- 1 egg, lightly beaten
- 1 tsp ground cardamom
- 120ml (1/2 cup) lukewarm water
- 1 egg yolk
- 1 tbsp cream
- 1 fresh egg white
- 100g (1/2 cup) ground almonds
- 150g (3/4 cup) icing (confectioner's) sugar
- whipping cream
- icing (confectioner's) sugar for dusting
For the Buns:
For the Glaze:
For the Almond Paste:
To Finish and Assemble:
Method:
- Begin with the buns. Combine the lukewarm water, yeast and 1/2 tsp sugar in a mug. Cover and set aside in a warm place for about 10 minutes, or until the yeast begins to grow and froth.
- Sift the flour, ground cardamon, 70g sugar and salt into a large mixing bowl. Mix together the milk, melted butter, beaten egg and yeast in a jug. Form a well in the flour mix and pour in the milk and yeast mix.
- Shape the dough into a ball, place in a large greased bowl, cover with clingfilm (plastic wrap) and set aside in a warm place until doubled in volume (about 60–80 minutes).
- Once the dough has risen, knock it back and allow to rest for five minutes. Now using a sharp, oiled, knife cut the dough and shape into round balls (you should get between 15 and 18). Transfer to a greased baking tray (or one lined with greaseproof (waxed) paper setting them some distance apart so they don't touch when baked). Set aside until doubled in volume (about 40 minutes). Once risen gently brush the tops with the egg yolk and cream glaze.
- Place a pot or baking tray filled with boiling water in the bottom of your oven (this creates steam and ensures the buns to not get a hard crust) then transfer your buns to the centre of an oven pre-heated to 175ºC (350ºF) and bake for about 20 minutes, or until the buns are golden brown in colour and nicely risen.
- In the meantime, prepare the almond paste filling. Place the egg white in a dry bowl and beat until it forms soft peaks. Now fold in the ground almonds and the powdered suger. Cover the bowl and set aside until needed.
- When the semlor are done remove from the oven and transfer to a wire rack to cool completely. When cold whip the cream. You are now ready to assemble the buns.
- Take a sharp knife and slice the top off each bun (set this aside for later). Still using the knife cut into the centre of each bun and remove enough of the centres so that you can fill the bun.
- Put 2 tsp of the almond paste in the centre of each bun then place your whipped cream into a pipling bag and pipe over the top of the bun. Sit the bun top you cut off earlier on top, dust with a little icing (confectioner's) sugar and serve.
© Dyfed Lloyd Evans
As well as being a Swedish Easter treat, versions of this bun, vastlakukkel, laskiaispulla or fastlagsbulle/fastelavnsbolle are also made in Finland, Estonia, Norway, Denmark, the Faroe Islands and Iceland.
Note that the almond paste (marzipan) does contain a raw egg white. If you are wary of using raw eggs in your recipes, then yoghurt would be a good replacement in this case. If, however, you want something with a more similar fat/protein content, take raw cashew nuts, soak them in water for at least 2 hours then drain and process to a smooth purée. Substitute directly for the egg whites.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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