SEMLOR (SEMLA)
These Swedish desserts are traditionally served on Fat Tuesday, but nowadays they are happily eaten as often as they can be found. We love that these are not too sweet, and are just big enough.
Provided by Justin Williams
Categories World Cuisine Recipes European Scandinavian
Time 1h55m
Yield 16
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together eggs with butter and milk. Sprinkle yeast overtop and allow to soften for 5 minutes. Meanwhile, sift together 5 cups flour with 1/2 cup sugar, salt, and ground cardamom. Once yeast has softened, stir flour mixture into milk mixture until a soft dough forms. Cover bowl with a towel, and allow to rise in a warm spot for 30 minutes.
- Sift together flour and baking powder. Stir into risen dough, then knead until smooth. Form into 16 balls (or 24 if you'd like smaller semlor) and place onto greased baking sheets. Cover with a towel, and allow to rise until doubled in bulk, 35 to 40 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven 10 to 15 minutes until golden brown and the center has firmed. Cool buns on a wire rack to room temperature.
- Once cool, cut a slice about 1/2 inch thick off of the top of the bun and set aside. Scoop or cut out the center of the buns, leaving a shell about 1/2 inch thick. Tear the removed bread into small pieces and place into a bowl. Moisten the bread with milk, then mix in marzipan until smooth. Add additional milk if needed until the marzipan filling is nearly as soft as pudding.
- Whip cream with 2 tablespoons sugar to stiff peaks. Fill each shell with a spoonful of marzipan filling. Pipe whipped cream on top of the filling to 1/2 inch over the top of the bun. Replace the tops onto the buns, and dust with confectioner's sugar before serving.
Nutrition Facts : Calories 441.8 calories, Carbohydrate 53.7 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 1.8 g, Protein 8.2 g, SaturatedFat 12.4 g, Sodium 283.9 mg, Sugar 16.2 g
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Joker Nero
[email protected]These semlor were a bit too sweet for my taste, but they were still very good. I would recommend using less sugar in the almond paste filling next time.
Panda Gaming
[email protected]I've made semlor many times before, but this recipe is by far the best. The buns were so soft and fluffy, and the almond paste filling was the perfect consistency. I will definitely be using this recipe again.
Noah Owlvis
[email protected]These semlor were a bit more difficult to make than I expected, but they were totally worth it! The finished product was beautiful and delicious. I would definitely recommend this recipe to anyone who is looking for a challenge.
Kimberly McCoy
[email protected]I'm not a big fan of almond paste, but I still really enjoyed these semlor. The buns were so light and airy, and the whipped cream filling was rich and creamy. I would definitely make these again, even if I used a different filling.
Raabia Parker
[email protected]These semlor were delicious! The cardamom flavor was perfect, and the buns were so soft and fluffy. I will definitely be making these again.
Mr UK Official
[email protected]I made these semlor for a potluck, and they were a huge hit! Everyone loved them, and they were gone in no time. I highly recommend this recipe.
Yoonis Yuusuf
[email protected]These semlor were a bit too time-consuming to make, but they were worth the effort. They were absolutely delicious, and they were a big hit with my family and friends.
Patricia Goff
[email protected]I had never had semlor before, but I decided to try this recipe because it looked so good. I'm so glad I did! These semlor were amazing. The buns were so soft and fluffy, and the almond paste filling was rich and creamy. I will definitely be making t
Tsholofelo Pearl Takalo
[email protected]I made these semlor for my Swedish grandmother, and she loved them! She said they were the best semlor she had ever had. I'm so glad I found this recipe.
Kash Turner
[email protected]These semlor were a bit too sweet for my taste, but they were still very good. I would recommend using less sugar in the almond paste filling next time.
Chelsey
[email protected]I've made semlor many times before, but this recipe is by far the best. The buns were so soft and fluffy, and the almond paste filling was the perfect consistency. I will definitely be using this recipe again.
Malik qaiser5656
[email protected]These semlor were a bit more difficult to make than I expected, but they were totally worth it! The finished product was beautiful and delicious. I would definitely recommend this recipe to anyone who is looking for a challenge.
Jewel Rahman
[email protected]I'm not a big fan of cardamom, but I still really enjoyed these semlor. The buns were so light and airy, and the almond paste filling was rich and creamy. I would definitely make these again, even if I used a different spice.
Omeokachie Barry
[email protected]I made these semlor for a party, and they were a huge hit! Everyone loved them, and they were gone in no time. I highly recommend this recipe.
Kazi Maliha
[email protected]These semlor were absolutely delicious! The cardamom flavor was perfect, and the buns were so soft and fluffy. I will definitely be making these again.