Semla
Swedish Cardamom buns filled with alond paste and topped with cream.
Servings 14 Buns
Ingredients
For The Dough
- 4 Cups All purpose flour, unbleached (500g)
- 1/3 Cup Sugar (70g)
- 2 1/4 teaspoons Instant yeast
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cardamom
- Zest of half orange, optional
- 1 Cup Lukewarm milk (240ml)
- 2 Large Eggs, at room temperature
- 6 Tablespoons Unsalted butter, soft and cut into 1/2-inch pieces (85g)
For The Filling and Toppings
- 1 recipe Almond paste, eggs free
- 2 Cups Heavy whipping cream (480ml)
- 1/4 Cup Powdered sugar (30g)
- 1 teaspoon Vanilla extract
- 1/4 Cup Powdered sugar for dusting the buns (30g)
Instructions
Make The Dough
- Use a fork to mix the flour, sugar, yeast, cardamom, salt, and orange zest in a bowl of a stand mixer. Add the lukewarm milk and eggs and use the paddle attachment to mix until you have a shaggy mass.
- Replace the paddle attachment with the dough hook and mix for about 3 minutes on medium speed.
- With the mixer on medium speed, add the butter, one piece at a time, waiting for each piece to blend with the dough before adding the next.
- Once you add the last piece of butter, mix on medium speed until the dough is separated from the sides of the bowl and you have a smooth, slightly sticky, and elastic dough.
- Cover the dough with a plastic wrap and set in a warm spot to rest until double in size, about 90-120 minutes.
- Punch the dough to deflate the air, place a clean working surface, and divide it into 14 equal pieces (each about 65g).
- Use the palm of your hand to create a cage and roll each piece of dough until you have a smooth ball of dough.
- Place the rolled dough over a large baking sheet lined with parchment paper, then gently press each ball with the palm of your hands.
- Brush with an egg wash and set aside to rest for about 90-120 minutes.
- Bake for 15-17 minutes until the top of the buns is golden brown and the inner temperature is 180-200F. If you don't have a thermometer, cut one bun to make sure it is not raw at the center.
- Remove from the oven and cool over a wire rack before filling and topping.
Make the Filling and topping
- Use a fork to mash the almond paste. If it is too hard, mix it with about 1-2 tablespoons of heavy cream.
- Whip the heavy cream, powdered sugar, and vanilla extract until stable. Transfer to a piping bag fitted with a large rose tip.
Assembling
- Use a sharp knife to cut the top of the buns and remove the top.
- Fill the center of the buns with the almond paste, then pipe the whipped cream on top.
- Top with the piece of bun you cut, sprinkle powdered sugar, and serve.
Notes
- To replace the yeast with fresh yeast of active dry yeast: use 1 1/2 tablespoon. Mix the warm milk, yeast and one teaspoon of the sugar in a large bowl and set a side for 15 minutes.
- Ensure all ingredients are at room temperature, and use a kitchen scale to measure the ingredients accurately.
- Ensure the milk is not too hot, or it will kill the yeast. Dip your finger to check; it should be warm but not too hot. If it's too hot, allow it to cool.
- The dough might seem too sticky, but the flour will absorb the water during the rest time the time and be easy to work with.
- Mix the almond paste with some heavy cream if it is too thick.
- The buns should be stored in the refrigerator for up to two days. Unfilled buns can be frozen for up to six weeks.