13/02/2024
Semla – a Swedish and Finnish delight!
Semla is a wheat roll filled with almond paste and cream.
In 2024, “Fettisdag” falls on February 13 and from then on, semlars are eaten in Sweden and Finland until Easter.
Nowadays, however, this pastry is so popular that in some places it is already on sale after Christmas.
If you have the time and inclination to bake them yourself, you can find the recipe for 18 pieces below.
Otherwise we can warmly recommend the Semlor from Tillsamman.
Ingredients for 18 Semlor:
- 50 g room temperature fresh yeast
- 5 dl milk at room temperature
- 150 g soft butter at room temperature
- 2 dl sugar
- 2 room temperature eggs
- 1 tablespoon freshly ground cardamom
- 1 teaspoon salt
- about 14-15 dl wheat flour
- 1 egg + 1 tablespoon of water + 1 pinch of salt to coat the rolls
Nutty almond butter:
- 150 g sweet almonds
- 1.5 dl powdered sugar
- 2-3 tablespoons of water
- 1 pinch of salt
Composition & Decoration:
- 6 dl cream
- Powdered sugar for decorating
Preparation
1. crumble the yeast into a bowl.
Dissolve with the milk at room temperature.
2. then add the butter, sugar, eggs, cardamom and half of the wheat flour.
Work everything into a sticky dough.
3. gradually add the salt and some flour until you have a somewhat sticky dough.
Knead the dough for 10 minutes with a machine on medium speed or 20 minutes if kneading by hand.
The dough is ready as soon as it comes away from the inside of the bowl.
4. divide the dough into 18 equal parts (approx. 60 grams) if you want to make medium-sized buns, and into 32 parts (approx. 30 grams) if you want to make mini buns.
Roll these until you have a nice smooth ball.
5 Place the balls on a sheet of baking paper with plenty of space between them.
Flatten the balls slightly and cover with a kitchen towel or plastic wrap.
Leave them to rise for 2-3 hours.
They have risen sufficiently when they are at least twice the size.
Or put the ball you don’t want to bake today in the freezer before it rises for another time.
6 Preheat the oven to 200 degrees (top and bottom heat).
7 Brush the buns with a mixture of eggs, a little water and very little salt, which you have whisked thoroughly with a brush or fork so that it is completely lump-free.
8. bake the buns in the middle of the oven for about 10-15 minutes until they have a nice color and are baked through.
Leave to cool on a wire rack while you make the almond butter.
9 Preheat the oven to 175 degrees (top and bottom heat).
Place the sweet almonds on a sheet of baking paper and roast in the middle of the oven for about 10 minutes.
10. put the sweet almonds in a food processor and puree to the desired consistency (completely smooth or with a little “bite” left in them).
11. add the powdered sugar and half the water.
Stir everything together.
Add more water until a spreadable consistency is achieved.
Pour into a piping bag or bowl and leave at room temperature until the rest is ready.
12 Use scissors to cut triangular lids out of the buns.
Cut downwards to hollow out the bun at the same time.
Remove the excess inside of the bun that comes with the lid.
13 Beat the chilled cream in a bowl at medium speed until soft peaks form.
14 First fill the buns with the almond butter and then drizzle the whipped cream on top.
Put the lid on and sprinkle with powdered sugar.
Serve immediately with coffee or another drink.
Smaklig måltid!
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