Semlor (traditional Swedish buns) (Kristina)

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

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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