An alternative Shrovetide bun with cardamom buns filled with almond cream and vanilla cream on top - and they are super delicious!
Recipe for semlor
Sunday Baking: The other day I made these semlor, which are Swedish (or Norwegian) Shrovetide buns.
A different type of Shrovetide bun with cardamom rolls filled with almond cream and topped with vanilla whipped cream – and they are super delicious!
Have you tried them before? Here is a super delicious recipe that can be served with Sunday coffee.
Servings: pcs.
Semlor
An alternative Shrovetide bun with cardamom buns filled with almond cream and vanilla cream on top - and they are super delicious!
Equipment
- Pot
- Whisk
- Bowl
- Baking Tray
- Baking Paper
- Oven
- Brush
- Blender
- Piping Bag
- Scissors
Ingredients
Ball Dough
- 150 gram Butter soft
- 2 pcs. Egg
- 500 gram Milk
- 50 gram Yeast
- 38 gram Sugar
- 12 gram Cardamom
- 6 gram Salt
- 780 gram Wheat Flour up to 15 dl
Almond Cream
- 200 gram Almonds roasted for 10 minutes in the oven at 200 degrees Celsius (392 degrees Fahrenheit)
- 90 gram Powdered Sugar
- 45 gram Water
- 50 gram Marzipan
Vanilla Foam
- 500 gram Whipping Cream
- 24 gram Powdered Sugar
- 24 gram Vanilla Sugar
Instructions
- Heat your milk and crumble yeast into it. Add salt, sugar, egg, and cardamom and whisk well. Add flour little by little. Grate your butter and mix everything well together, knead your dough for 10 minutes until it is no longer sticky. Let your dough rise for 1.5 hours in a warm place. Then form your buns on a baking sheet with parchment paper and let them rise again for 30 minutes. Brush them with egg or milk and bake them in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for about 15-20 minutes until they are golden. Meanwhile, make your almond cream. First, blend your cooled roasted almonds into a fine flour. Add the remaining ingredients and blend until you get a creamy almond mixture. Put it in a piping bag. Cut a triangle in your buns and take the top off. Hollow out your buns and remove some of the filling so there is space for the almond cream. Fill the almond cream in the bun. Whip your cream, powdered sugar, and vanilla into a foam and put it in a piping bag with a nozzle. Pipe the vanilla cream on top and place the cut-out triangle on top. Sprinkle with a little powdered sugar and serve.