About the Dish:
Semlor are traditional Swedish buns made with cardamom-spiced dough, filled with a rich almond paste, and topped with whipped cream. These buns are typically enjoyed during Lent and leading up to Fat Tuesday, known as Fettisdagen in Sweden. The semlor are a beloved treat that symbolize the last indulgence before the fasting period of Lent begins. The dough is soft and fluffy, while the almond paste provides a sweet and nutty filling. The whipped cream adds a creamy and light touch to this decadent dessert. Semlor are often served with a hot cup of coffee or tea.
|Active dry yeast||7g|
|Ground cardamom||1 tsp|
|Unsalted butter, melted||75g|
|Powdered sugar||for dusting|
- Step 1: In a large mixing bowl, combine the flour, yeast, sugar, salt, and ground cardamom.
- Step 2: In a separate bowl, whisk together the egg, melted butter, and milk. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth dough forms.
- Step 3: Knead the dough on a lightly floured surface for about 5 minutes, until it becomes elastic and smooth. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Step 4: Preheat your oven to 200°C (400°F). Punch down the risen dough and divide it into 12 equal-sized pieces. Shape each piece into a round bun and place them on a baking sheet lined with parchment paper. Let the buns rise for another 30 minutes.
- Step 5: Bake the buns in the preheated oven for 12-15 minutes, or until golden brown. Remove from the oven and let them cool completely.
- Step 6: Once the buns are cool, use a serrated knife to cut off the top of each bun. Scoop out some of the dough from the center to create a hollow. Crumble the almond paste and fill each hollow with a generous amount. Replace the tops of the buns.
- Step 7: Whip the cream until soft peaks form. Pipe or spoon a dollop of whipped cream on top of each bun. Dust with powdered sugar and serve immediately.