SUNSHINE SEMLOR
This is recipe for an authentic Swedish semla made by my friend Louise Vernerstrom from Falun, Sweden. Semlor are pastries that were originally exclusively eaten on Fat Tuesday. However, they are so good that that tradition has changed drastically. Many serve it all year round.
Provided by Gaylabaughman
Categories World Cuisine Recipes European Scandinavian
Time 3h4m
Yield 20
Number Of Ingredients 14
Steps:
- Mix flour, 1/2 cup sugar, baking powder, and salt together in a bowl.
- Combine warm milk and melted butter in a bowl. Add yeast and stir until completely dissolved. Mix in eggs and cardamom. Stir in flour mixture until thoroughly combined. Cover with a clean towel and let rise for 1 hour.
- Punch dough down gently and divide into 20 pieces; shape into balls. Arrange balls on baking sheets lined with parchment paper. Cover with a towel and let rise for about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake until golden brown, about 14 minutes. Transfer to a wire rack to cool, about 20 minutes.
- Cut 1/2 inch off the top of each bun to make a 'lid.' Scoop out the core of the bun gently with a fork. Repeat with remaining buns, setting tops aside and placing cores in a large bowl.
- Pour some milk over the cores to moisten. Mix in almond paste until smooth. Continue adding small amounts of milk until filling resembles a thick pudding. Spoon almond paste filling into the center of the buns.
- Combine heavy cream and 2 tablespoons sugar in a large bowl. Beat with an electric mixer until stiff peaks form.
- Top buns generously with whipped cream and place 'lids' on top. Use a sifter to dust tops with confectioners' sugar.
Nutrition Facts : Calories 326.5 calories, Carbohydrate 36.3 g, Cholesterol 68 mg, Fat 18.1 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 9.8 g, Sodium 231.2 mg, Sugar 8 g
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Brandon Atkins
[email protected]These semlor were a bit too eggy for my taste. I think I would have preferred a less eggy filling.
Awais Altaf
[email protected]I've never had semlor before, but I'm definitely a fan now! These were so delicious and easy to make. I will definitely be making these again.
Tosin Omotayo
[email protected]I'm allergic to almonds, so I used a different filling for these semlor. They turned out great! I used a mixture of whipped cream and cream cheese, and it was delicious.
pit deezy
[email protected]These semlor were a lot of work, but they were definitely worth it! They were absolutely delicious and everyone at my party loved them.
Shayla Lee
[email protected]I followed the recipe exactly, but my semlor turned out a bit dense. I'm not sure what went wrong. Maybe I overmixed the dough?
kazi Sifat
[email protected]These semlor were a bit too sweet for my taste. The buns were also a bit dry. I think I would have preferred a less sweet filling and a more moist bun.
Felix Sunday
[email protected]I'm not a huge fan of cardamom, but I still enjoyed these semlor. The buns were soft and fluffy, and the filling was creamy and flavorful. I would definitely make these again, but I would probably use less cardamom next time.
Dakota Fulton
[email protected]These semlor were a big hit at my brunch party! Everyone loved the light and fluffy buns and the creamy, flavorful filling. I will definitely be making these again.
Carlos Jacob
[email protected]I've never made semlor before, but this recipe made it easy. The instructions were clear and concise, and the buns turned out perfectly. I'll definitely be making these again!
Seyad Aftab
[email protected]These semlor were a bit more work than I expected, but they were definitely worth it! The end result was a beautiful and delicious pastry that was enjoyed by everyone at my party.
Mareldia Basardien
[email protected]I'm a huge fan of semlor, and this recipe is one of the best I've tried. The buns are perfectly soft and fluffy, and the filling is creamy and flavorful. I especially love the addition of citrus zest to the dough, which gives it a nice brightness.
Lindsay
[email protected]These semlor are absolutely delicious! The dough is light and airy, and the filling is rich and creamy. I love the subtle flavor of cardamom in the dough, and the almond paste filling is simply divine. I will definitely be making these again!
CANDI Boni
[email protected]I've made these semlor several times now, and they're always a hit! My family loves the soft, fluffy buns and the creamy, flavorful filling. They're perfect for a special breakfast treat or afternoon snack.
Lovely Heart
[email protected]This semlor recipe is a delightful treat! The combination of cardamom and citrus zest in the dough gives it a unique and flavorful taste. The whipped cream and almond paste filling is rich and decadent, and the powdered sugar topping adds a touch of