Semlor (traditional Swedish buns) (Kristina)

  • 50g yeast
  • 100g butter
  • 300ml milk
  • 75g granulated sugar
  • 1 tsp salt
  • 500g flour
  • 200g almond paste
  • 125ml milk
  • 400ml whipped cream

For twelve buns:

Melt the butter, add the milk and heat to 37 C, add the finely divided yeast and stir.
Add sugar, salt and almost all of the flour. Mix thoroughly and leave it in a warm place for 40 minutes to rise.

Knead the dough and divide it into 12 parts. Form round buns, knead them a little and leave them to rise on a baking tray for 30-40 minutes.

Bake them at 225-250C for 5-10 minutes (watch carefully at the end to avoid burning them).

Cut off the top of six buns as a lid. Scoop out the crumbs and mix them with the almond paste, milk and half the whipped cream until you have a soft paste.
Fill the scooped out buns with the paste, cover with whipped cream and, finally, with the lid. If desired, sprinkle sugar on top.

Semlor are a dessert Swedes traditionally eat before lent in February. The original way to enjoy this delicacy is in a soup plate, pouring hot milk over the semlor and topping with cinnamon.

Beware that King Adolf Fredrik (1710-71, ruling 1751-71) died in terrible stomach pains after having too many semlor... On the other hand, he wouldn't have eaten so much of this delicacy hadn't it been pleasant!



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