SUNSHINE SEMLOR
This is recipe for an authentic Swedish semla made by my friend Louise Vernerstrom from Falun, Sweden. Semlor are pastries that were originally exclusively eaten on Fat Tuesday. However, they are so good that that tradition has changed drastically. Many serve it all year round.
Provided by Gaylabaughman
Categories World Cuisine Recipes European Scandinavian
Time 3h4m
Yield 20
Number Of Ingredients 14
Steps:
- Mix flour, 1/2 cup sugar, baking powder, and salt together in a bowl.
- Combine warm milk and melted butter in a bowl. Add yeast and stir until completely dissolved. Mix in eggs and cardamom. Stir in flour mixture until thoroughly combined. Cover with a clean towel and let rise for 1 hour.
- Punch dough down gently and divide into 20 pieces; shape into balls. Arrange balls on baking sheets lined with parchment paper. Cover with a towel and let rise for about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake until golden brown, about 14 minutes. Transfer to a wire rack to cool, about 20 minutes.
- Cut 1/2 inch off the top of each bun to make a 'lid.' Scoop out the core of the bun gently with a fork. Repeat with remaining buns, setting tops aside and placing cores in a large bowl.
- Pour some milk over the cores to moisten. Mix in almond paste until smooth. Continue adding small amounts of milk until filling resembles a thick pudding. Spoon almond paste filling into the center of the buns.
- Combine heavy cream and 2 tablespoons sugar in a large bowl. Beat with an electric mixer until stiff peaks form.
- Top buns generously with whipped cream and place 'lids' on top. Use a sifter to dust tops with confectioners' sugar.
Nutrition Facts : Calories 326.5 calories, Carbohydrate 36.3 g, Cholesterol 68 mg, Fat 18.1 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 9.8 g, Sodium 231.2 mg, Sugar 8 g
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MR MASUM
[email protected]I can't wait to try making these semlor.
Sobita Kumal
[email protected]These semlor are the perfect way to end a meal.
Holly James
[email protected]I love the fact that these semlor are made with all-natural ingredients.
Bishnu prasad khanal
[email protected]These semlor are so good, I could eat them every day.
Theophilus songs
[email protected]These semlor are way too expensive to make. I'll stick to buying them from the bakery.
Asghar Balouch
[email protected]I'm not sure what I did wrong, but my semlor turned out dense and dry.
Alamin Hossain
[email protected]These semlor are a lot of work, but they're worth it. They're so delicious and unique.
dj Md Hasan
[email protected]I had some trouble getting the dough to rise, but the semlor still turned out okay.
Aieden Riley
[email protected]These semlor are a bit too sweet for my taste, but they're still very good.
Cloudy
[email protected]I made these semlor for my Swedish grandmother and she said they were the best she'd ever had.
Robyn Smith
[email protected]These semlor are so beautiful and elegant. They're perfect for a special occasion.
Danilo Tosic
[email protected]I love the combination of flavors in these semlor. The cardamom and orange zest are a perfect match.
Danielle Ibarra
[email protected]These semlor are a bit time-consuming to make, but they're worth the effort. They're so delicious and special.
Nazrul Islam Khan
[email protected]I'm not a big fan of cardamom, so I omitted it from the recipe. The semlor still turned out great.
Freelancer Ghulam Rasool
[email protected]I made these semlor for a party and they were a huge success. Everyone raved about them.
Cynthia Fontenot
[email protected]These sunshine semlor are the perfect way to brighten up a gloomy day. They're so cheerful and delicious.
Logan Foster
[email protected]I followed the recipe exactly and the semlor turned out perfectly. They were delicious and everyone loved them.
Rolax 2054
[email protected]These semlor were a hit with my family! The buns were soft and fluffy, and the filling was creamy and flavorful. I will definitely be making these again.