Recipe of Swedish Semlor buns. Semla Fastlagsbulle Laskiaispulla

This is another of the recipes that I included in Spring 2013 Recipe. I really wanted to make these buns since I have a recipe in a Swedish cookbook and then over a year or so ago I heard Ibán Yarza also talk about them and Sure…

As it happens on other occasions I can not always make the recipes when I want due to lack of time, so I have finally waited until this year to make the famous semlor and my mother, if I get to know before ... They are very good!

Although it is not a bun perhaps as delicate as the ones we are used to here, if you do not spend with the flour and baking, they are quite light to take alone, but if you do it with hot milk and soak them as usual: mmmmmmmmmmmmm as is Homer Simpons. I don't even want to imagine how the jam-filled version will be ...

A total vice that I hope you try because it is a very simple dough that costs nothing to do with only 2 fermentations. Below I leave you interesting links and a video that leaves no doubt for its preparation, in addition to the step by step recipe of semlor that I have prepared.

Swedish buns Ingredients:

    50 g butter
    150 ml whole milk
    50 g of sugar
    1 pinch of salt
    1 egg M
    1 teaspoon cardamom
    25 g fresh baker's yeast
    1/2 teaspoon of chemical impeller (Royal)
    400 g of force flour approx.
    Varnish egg
    Almond or marzipan pasta
    2 tablespoons of water
    Whipped cream, lightly sweetened or flavored
    Icing sugar sprinkle

Semlor Step by step preparation:

1.- Melt the butter, mix it with the milk and sugar and dissolve in it the yeast. Add the beaten egg, cardamom and pinch of salt. Little by little we sprinkle the flour mixed with the impeller, while we mix until we get a smooth dough, we may not need everything, it depends a little on the absorption capacity it has.

2.- Knead until you get a smooth, not very hard dough, make a ball and let it rest covered in a clean bowl for an hour or until it doubles its initial volume.

3.- Remove the gas from the dough and divide it into 10 equal portions of approximately 70 g. We make balls with each portion and place them on a baking sheet lined with special paper. Varnish with egg and let ferment until the buns increase their volume.

4.- Heat the oven to 200º with up-down heat without air, brush the buns again with egg and bake for about 10 minutes or until golden brown. Remove from the oven and let cool on a rack.

5.- We open the upper part of each half with a saw knife, if we do it in a triangle shape it is the classic way. We take part of the inner crumb and chop it into a bowl. Apart we heat a little milk with sugar, pour it over the crumb so that we have a rather thick dough.

6.- Add a little marzipan lowered with water and mix with a spoon. Fill each half with this kind of dough and cover with a layer of whipped cream lightly sweetened or flavored with more cardamom. We put each lid back on the buns and sprinkle with icing sugar.

7.- The semlor are served in a bowl with a little warm milk so that the bun is soaked well.

Recipe of Swedish Semlor buns. Semla Fastlagsbulle

Tricks and tips:

    The flour that I always use as you know is from El Amasadero, so it can have a different absorption than yours depending on the quality of it, keep that in mind.
    If you want to freeze the semla do it once baked, just before you fill them.
    If you over some semlor refrigerate it preferably or keep it in a cool place if it is already filled. To consume it, take it out about 15 minutes before the refrigerator.

Go ahead and make the Swedish Semlor Recipe.