Semlor - Swedish Lenten buns

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Transport yourself to a traditional Swedish celebration with these delightful Semlor buns. Fluffy, cardamom-spiced yeast buns are filled with a rich almond paste and topped with a cloud of sweet whipped cream, making them the perfect treat during the Lenten season. Enjoy these indulgent pastries dusted with powdered sugar for a truly authentic Swedish experience.

Ingredients

🥛 250 ml milk
🧈 50 g Flora butter
🍞 25 g Färsk Jäst fresh yeast
🍬 0.5 dl granulated sugar
🧂 0.5 tsp salt
🌿 1.5 tsp cardamom freshly ground from approximately 15-20 green whole pods
🥚 1 large egg
🌾 7.5 dl wheat flour 7 dl initially, plus 0.5 dl added later
💧 Up to 1 tbsp water
🥚 1 large egg
💧 1 tbsp water
🌰 150 g blanched, peeled, and dried almonds
🍚 0.5 dl powdered sugar
🍞 Bun crumbs from the scooped-out insides of 8 buns
🥛 0.5 dl milk
🥛 1-2 tbsp whipping cream
🥛 3 dl whipping cream
🍚 1 tbsp powdered sugar
🍚 Powdered sugar

Instructions

1- Prepare the Dough:

Warm 250 ml milk in a saucepan until lukewarm.
Melt 50 g Flora butter and combine it with the milk.
Crumble 25 g Färsk Jäst yeast into a stand mixer bowl.
Pour the milk-butter mixture over the yeast.
Add 0.5 dl granulated sugar, 0.5 tsp salt, and 1.5 tsp freshly ground cardamom.
Crack 1 large egg into the mixer bowl and add 7 dl of wheat flour.
Begin kneading the dough with the stand mixer (Ankarsrum Assistent Original), adding the remaining 0.5 dl flour and up to 1 tbsp water, kneading for about 15 minutes until smooth and elastic.
Cover the bowl and let rise in a warm place until doubled in size.

2- Shape and Bake the Buns:

Gently deflate the dough and divide it into 8 pieces.
Shape each into a smooth, round bun.
Arrange buns on a baking sheet lined with parchment paper.
Cover and let proof in a warm place until doubled in size.
Preheat oven to 200°C (390°F).
For the egg wash, whisk 1 egg with 1 tbsp water and brush over buns.
Bake for 8-10 minutes until golden brown.
Cool buns on a wire rack.

3- Prepare the Almond Paste Filling:

Grind 150 g almonds to a fine consistency.
Once cooled, cut a triangular piece from the top of each bun and scoop out some bread.
Mix bun crumbs, ground almonds, 0.5 dl powdered sugar, 0.5 dl milk, and whipping cream to a spreadable texture.

4- Prepare the Whipped Cream Topping:

Whip 3 dl of whipping cream with 1 tbsp powdered sugar until stiff peaks form.

5- Assemble the Semlor:

Fill hollow buns with almond paste.
Pipe whipped cream over the filling.
Replace the triangular bun lid.
Dust with powdered sugar.

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes plus rising time
Servings: 8
Equipment: Ankarsrum Assistent Original stand mixer, saucepan, induction hob, glass and stainless steel measuring cups/spoons, stone mortar and pestle, baking sheet, parchment paper, wooden/silicone pastry brush, mixing bowls, electric handheld whisk, piping bag, cooling rack, stainless steel sieve