Best 3 Semlor Semla Recipes
Indulge in the delectable Swedish tradition of Semlor, a cardamom-scented bun filled with a luscious almond paste and fluffy whipped cream. This iconic pastry holds a special place in Swedish hearts, often enjoyed during the festive season of Lent. Our collection of Semlor recipes offers a delightful variety, catering to different preferences and dietary needs. From the classic Semla to its variations like the Gluten-Free Semla and Vegan Semla, each recipe promises an unforgettable culinary experience.
Embark on a delightful journey with our Traditional Semla recipe, where soft cardamom buns are lovingly filled with a homemade almond paste and topped with a cloud of whipped cream. For those seeking a gluten-free alternative, the Gluten-Free Semla recipe offers a tantalizing rendition with a specially crafted almond filling.
If you're embracing a vegan lifestyle, the Vegan Semla recipe presents a delectable plant-based version, featuring a rich almond filling and a creamy coconut whipped topping. For a touch of sophistication, the Semla Tårta recipe transforms the classic bun into an elegant cake, perfect for special occasions.
Indulge in the simplicity of the Semla Wrap, where a soft tortilla envelops a luscious almond filling and whipped cream, creating a delightful handheld treat. And for a unique twist, the Semla Ice Cream Sandwiches recipe combines the flavors of Semla with the refreshing coolness of homemade ice cream, sandwiched between crisp cookies.
Explore the world of Semlor with our comprehensive collection of recipes, each offering a distinctive take on this treasured Swedish pastry.
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
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
SWEDISH SEMLOR
A traditional Swedish recipe. You eat semlor on "Fettisdagen", second Tuesday in February, during Lent. It's best described as a cream bun with almond paste. A traditional way to eat this bun is to put the 'semla' in a bowl with warm milk, also known as 'hetvägg' translated it will be 'hot wall'. Or you can just enjoy it with a cup of coffee.
Provided by Tophondo
Categories Breads
Time 2h20m
Yield 16-20 semlor
Number Of Ingredients 12
Steps:
- Melt the butter in a saucepan, pour in the milk och warm until lukewarm (99 F).
- Crumble the yeast in a bowl and stir in a little of the warm butter/milk until the yeast is completely dissolved.
- Add the rest of the butter/milk, salt, sugar, cardamom and most of the flour (save some for the rest of the baking). Work the dough smooth and shiny. It should let go from the edges of the bowl. Allow the dough to rise under a baking cloth for 40 minutes.
- Sprinkle flour over a baking board and place the dough there. Make 1 bun per person by rolling the dough against the baking board in your cupped hand.
- Put the buns on a baking tray with oven paper and allow them to rise for an additional 30 minutes. Preheat the oven to 440°F.
- Brush the buns with the beaten egg and bake them for about 10 minutes in the middle of the oven. Let them cool on an oven rack under a baking cloth.
- Cut of a cover on each bun. Take out a part of the crumb and put it in a bowl. Crumble in almond paste, mix and dilute with the milk to a rather soft mixture.
- Distribute the filling in the buns. Whip the cream and put a large dollop in every bun.
- Put the cover on and sift some confectioners' sugar over 'semlorna'.
Nutrition Facts : Calories 313.1, Fat 19.3, SaturatedFat 8.9, Cholesterol 75.9, Sodium 70.4, Carbohydrate 30.3, Fiber 4, Sugar 9.6, Protein 7.6
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your semlor.
- Make sure your milk and butter are cold before you start making the dough. This will help to create a light and flaky pastry.
- Be careful not to overwork the dough. Overworking will make the pastry tough.
- Let the dough rise in a warm place until it has doubled in size. This will help to create a light and airy pastry.
- Bake the semlor until they are golden brown. This will ensure that they are cooked through.
- Fill the semlor with your favorite fillings. Some popular fillings include almond paste, whipped cream, and jam.
- Serve the semlor immediately or store them in the refrigerator for later.
Conclusion:
Semlor are a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be filled with a variety of different fillings. Whether you are a fan of traditional semlor or want to try something new, there is a recipe in this article that is sure to please you.
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