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Semlor Recipe (Sweet Almond Buns)
Filed under Recipes

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Semlor buns were originally eaten in Sweden on Fat Tuesday before the start of Lent. Now that Sweden no longer observes Lent, these buns are eaten at all times during the winter and are even a special Easter treat for some. Everyone seems to enjoy these soft sweet rolls, filled with almond paste and topped with whipped cream. Most Swedes in the Stockholm area scent their buns with cardamom, but we chose to use nutmeg. Nevertheless, the choice is up to you!

Yield: 8-10 semlor buns

Time: 1 hour, 40 minutes

Semlor buns:

5 1/2 tablespoons unsalted butter

1 cup+1 tablespoon milk

1 egg

1/2 teaspoon salt

4 tablespoons granulated sugar

1 teaspoon freshly ground nutmeg

3 2/3 cups all purpose flour

2 teaspoons active dry yeast

1 teaspoon baking powder

Filling:

1/3 cup almond paste

1 tablespoon confectioners’ sugar (optional)

1/4 cup milk

Bread crumbs scooped from center of semlor buns

1 half pint heavy whipping cream

1 teaspoon vanilla extract (optional)

2 tablespoons granulated sugar (optional)

Mixing & Baking Instructions:

1. Melt butter in a saucepan and add milk, bringing mixture between 110 and 116 degrees Fahrenheit (43 and 47 degrees Celsius).

2. Place warm liquid in the large bowl of a stand mixer add egg and mix for ten seconds with paddle attachment.

3. Combine dry ingredients (salt, sugar, nutmeg, all purpose flour, yeast and baking powder) in a large bowl and add to milk mixture in three stages on low speed.

4. Once flour and milk mixture are incorporated, switch to hook attachment and knead on medium speed for six minutes or until a smooth, elastic dough has formed.

5. Remove dough from mixing bowl, lightly oil sides of bowl and return dough to bowl. Cover top of bowl with plastic wrap and allow dough to rise in warm place for 30 to 60 minutes or until doubled in size.

6. Evenly divide dough into 8 or 10 pieces and roll into balls, using a cupping motion with rolling hand, on a slightly dampened wooden cutting board.

7. Place dough balls on a parchment lined baking sheet, cover with plastic wrap and allow to rise in a warm place for 30 minutes, or until doubled in size.

8. While rolls are rising, preheat oven, to 425 degrees Fahrenheit (219 degrees Celsius).

9. Bake rolls in preheated oven on center rack for about 10 minutes or until nicely browned.

10. Allow buns to cool on a wire rack for 30 minutes before filling.

Filling Instructions:

1. Cut tops off of rolls, about half of an inch down and place tops off to the side.

2. Scoop out crumbs from the center of bottom parts with clean fingers or a spoon and place in a small bowl.

3. Add almond paste to bowl and, using a fork, mush with bread crumbs and milk until a pudding-like consistency has been achieved. Taste a tiny bit and add powdered sugar, if you would like a sweeter filling.

4. Whip cream to a medium peak and add vanilla extract and sugar to cream, if you desire a flavored whipped cream.

5. Fill buns with almond paste filling, top with whipped cream, and place tops of buns on top of the whipped cream.

Enjoy!

Published by Kristin Sorensen on Apr 01,2012 12:00 AM. This blog is filed under Recipes
Blog Tags: Easter, Semlor, Nutmeg, Active Dry Yeast, Vanilla Extract

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