Semlý
Refined, with dainty caps, delicate and melt-in-your-mouth Swedish semla buns with almond paste and whipped cream
Ingredients
| BATTER: |
| wheat flour 340 g |
| butter 50 g |
| milk 100 ml |
| dry yeast 5 g |
| ground cardamom 1/3 tsp. |
| salt 3 g |
| sugar 35 g |
| egg 1 pc |
| yolk 1 pc |
| FILLING: |
| roasted almonds 200 g |
| honey 30 g |
| vegetable oil 20 ml |
| salt a pinch |
| pastry cream (35%) 200 ml |
| FOR SERVING: |
| powdered sugar 20 g |
Instructions
Step 1
Combine butter and milk, heat to 40 degrees. Add cardamom, yeast, sugar, egg and mix. Pour this mixture into the sifted flour and salt, knead the dough, cover it with a towel and leave it in a warm place for 1 hour.
Step 2
Then knead and divide into pieces weighing 60 grams each. Form them into balls, transfer them to a baking tray with parchment. Leave in a warm place for 30 minutes. Then brush with egg yolk and bake for 15 minutes at a temperature of 200.
Step 3
Grind the almonds in a blender until floury, add the honey, vegetable oil and salt. Blend until a paste-like consistency.
Step 4
Cut the tops off the cooled buns and remove the crumbs. Grease them with almond paste from inside, fill them with whipped cream, cover with cut tops, sprinkle with powdered sugar. Enjoy.
