Semla
Recipe information
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Cooking:
1 hour 30 min.
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Servings per container:
16
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Source:

Ingredients for - Semla

1. Warm milk (70 to 80 degrees F) - 1 ½ cups
2. Butter, melted - ⅔ cup
3. Eggs - 2
4. Active dry yeast - 1 (.25 ounce) envelope
5. All-purpose flour - 5 cups
6. White sugar - ½ cup
7. Ground cardamom - 1 teaspoon
8. Salt - ½ teaspoon
9. All-purpose flour - 1 cup
10. Baking powder - 4 teaspoons
11. Milk, or as needed - ½ cup
12. Marzipan - 5 ounces
13. Whipping cream - 2 cups
14. White sugar - 2 tablespoons
15. Confectioners' sugar for dusting - 2 tablespoons

How to cook deliciously - Semla

1. Stage

For preparing buns: Whisk milk, butter, and eggs together in a large bowl. Sprinkle yeast on top; let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Meanwhile, sift 5 cups flour, sugar, cardamom, and salt into a large bowl.

2. Stage

When yeast has softened, stir flour mixture into milk mixture to form a soft dough. Cover the bowl with a damp cloth, and allow to rise in a warm place for 30 minutes. Lightly grease baking sheets; set aside.

3. Stage

Sift 1 cup flour and baking powder together. Stir into risen dough, then turn it out onto a lightly floured surface and knead until smooth and elastic. Shape into 16 balls and place onto the prepared baking sheets. Cover with a damp cloth, and allow to rise until doubled in bulk, 35 to 40 minutes.

4. Stage

Preheat the oven to 375 degrees F (190 degrees C).

5. Stage

Bake in the preheated oven until golden brown and the center is firm, about 10 to 15 minutes. Cool buns on a wire rack to room temperature.

6. Stage

For preparing fillings: Once cool, cut a slice about 1/2-inch thick off of the top of each bun and set aside. Scoop or cut out the center of buns, leaving a shell about 1/2-inch thick. Tear removed bread into small pieces and place into a bowl. Moisten bread with milk, then mix in marzipan until smooth. Add additional milk as needed until marzipan filling is nearly as soft as pudding; set aside.

7. Stage

Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form.

8. Stage

Fill each shell with a spoonful of marzipan filling. Pipe whipped cream on top of filling; it should be about 1/2 inch over the top of each bun. Replace the tops onto buns; dust with confectioner's sugar before serving.