Semla

Semla (or Semlor) is a delicious, traditional Swedish pastry, original associated with Lent and Fat Tuesday. I was inspired to create this recipe – not only because I am a Swedish lady who loves desserts – but because I recently found out this dessert is SO good it is credited with killing the King of Sweden, Adolf Frederick, who after eating 14 servings of Semlor in one sitting collapsed dead.  That’s gotta be one good pastry!  This is my first time making this recipe, adapted from this allrecipes version, and it turned out phenomenal!  For the fillings, I used a mixture of marzipan and almond filling, but traditionally almond paste is used and can be substituted.  The taste is light and not overly sweet – but just sweet enough.  These were perfect with a cup of coffee after dinner!
 
 
Ingredients:
2 eggs
 
 
  
 
 
 
 
 
 
 
 
 

Combine the remaining 1 cup of flour and baking powder. Stir into the risen dough, then knead until smooth.

  

Divide the dough to form 24 balls and place evenly spaced on to 2 greased baking sheets. Cover with a towel, and allow to rise until doubled in size, 35 to 40 minutes.

Preheat your oven to 375 degrees F.  Bake for 10 to 15 minutes until golden brown.  Cool buns on a wire rack to room temperature.

Once cool, cut off of the top of the buns and set aside – similar to cutting the top of a jack o lantern. Hollow out the center of the buns, leaving a shell about 1/2 inch thick.

 

Tear the removed bread into small pieces and place into a bowl. Add the remaining 1/2 cup of milk to moisten the bread. Add the marzipan and almond filling. Mix until smooth. Add additional milk if needed to reach a smooth consistency .

  

Finally, Whip cream with 2 tablespoons sugar until stiff peaks are formed. Fill each shell with a spoonful of marzipan filling. Pipe whipped cream (I DIYed a piping bag with a gallon sized ziploc) on top of the filling to 1/2 inch over the top of the bun. Replace the tops of the buns, and dust with confectioner’s sugar just before serving!

 

ENJOY!  These Semlor are just as great tasting as they look!

-Chef Hallie

Semla
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Ingredients
  1. 2 eggs
  2. 2/3 cup butter, melted
  3. 1 1/2 cups warm milk (70 to 80 degrees F)
  4. 1 (.25 ounce) envelope active dry yeast
  5. 5 cups all-purpose flour
  6. 1/2 cup white sugar
  7. 1/2 teaspoon salt
  8. 1 teaspoon ground cardamom
  9. 1 cup all-purpose flour
  10. 4 teaspoons baking powder
  11. 1/2 cup milk, or as needed
  12. 5 ounces marzipan (or almond paste can be substitued)
  13. 2 cups whipping cream
  14. 2 tablespoons white sugar
  15. confectioners' sugar for dusting
Instructions
  1. In a large bowl, whisk together eggs with the melted butter and warm milk.
  2. Sprinkle yeast onto the mixture, and let stand for about 5 minutes, until the yeast has been absorbed.
  3. In a separate bowl, Add the 5 cups flour with 1/2 cup sugar, salt, and ground cardamom.
  4. Combine the flour mixture into milk mixture until a soft dough forms. Cover bowl with a towel, and allow to rise in a warm location for 30 minutes.
  5. Comebine the remaining 1 cup of flour and baking powder. Stir into the risen dough, then knead until smooth.
  6. Divide the dough to form 16 balls and place evenly spaced onto 2 greased baking sheets. Cover with a towel, and allow to rise until doubled in size, 35 to 40 minutes.
  7. Preheat your oven to 375 degrees F.
  8. Bake for 10 to 15 minutes until golden brown.
  9. Cool buns on a wire rack to room temperature.
  10. Once cool, cut off of the top of the buns and set aside - similar to cutting the top of a jack o lantern. Hollow out the center of the buns, leaving a shell about 1/2 inch thick.
  11. Tear the removed bread into small pieces and place into a bowl. Add the remaining 1/2 cup of milk to moisten the bread. Add the marzipan until and mix until smooth. Add additional milk if needed to reach a smooth consistency .
  12. Finally, Whip cream with 2 tablespoons sugar until stiff peaks are formed. Fill each shell with a spoonful of marzipan filling. Pipe whipped cream on top of the filling to 1/2 inch over the top of the bun. Replace the tops onto the buns, and dust with confectioner's sugar just before serving!
Adapted from Allrecipes
Adapted from Allrecipes
Half Baked Cooks http://halfbakedcooks.com/

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