SWEDISH SEMLOR

A semla or fastlagsbulle is a traditional sweet bun made in various forms in Sweden. The name semla (plural, semlor) is a lent word from German Semmel, originally deriving from the Latin semilia, which was the name used for the finest quality wheat flour or semolina. The semla was originally eaten only on Shrove Tuesday, as the last festive food before Lent. However, with the arrival of the Protestant Reformation, the Swedes stopped observing a strict fasting for Lent. The semla in its bowl of warm milk became a traditional dessert every Tuesday between Shrove Tuesday and Easter. Today, semlor are available in shops and bakeries every day from shortly after Christmas until Easter.

Serves 18 semlor

2 hours

437 kcal per semla

Ingredients

• 1 tbsp cardemom seeds
• 3 dl milk
• 50 g fresh yeast
• 1,5 dl granulated sugar
• 0,5 tsp salt
• 150 g butter, soft
• 1 egg
• 8-10 dl wheat flour

Filling

• 400 g almond paste
• 10 tbsp milk
• 8 dl whipping cream
• 1 egg, beaten, for brushing
• Powdered sugar, for dusting

Method

1. Grind the cardamom seeds until you have a fine powder.
2. Heat the milk with the cardamom powder until it is finger warm, 37 °C.
3. Crumble the yeast into a bowl and mix it with the milk, sugar, salt, butter and egg.
4. Add the wheat flour, a little at a time, and knead the dough until smooth.
5. Cover the dough with a towel and allow it to rise until doubled in size, approx. 60 minutes.
6. Divide the dough into 18 pieces and form into round balls.
7. Place the buns on a baking tray with baking paper.
8. Preheat the oven to 200 °C.
9. Brush the buns with the beaten egg and bake in middle of the oven for 10-20 minutes, then set aside to cool.
10. Once cool, cut a slice off the top of the buns and set aside.
11. Scoop out the center of the buns, leaving a shell about 1 cm thick, and place into a bowl.
12. Crumble the bread with a fork, then add the milk to moisten the bread, then mix in the almond paste until smooth.
13. Fill each bun with a spoonful of almond filling.
14. Whip the cream, then pipe it on top of the filling to 2 cm over the top of the bun.
15. Replace the tops onto the buns, then dust with powdered sugar before serving.

Note!
If you can´t find almond paste at the supermarket or you simply want to make it from scratch check out my recipe under "Pastes and sauces".