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Nordic Dream Delight: Irresistible Semlor Swirls


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.

Nutrition Information:

Nutrient Amount
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 30mg
Sodium 150mg
Total Carbohydrates 40g
Dietary Fiber 2g
Sugars 20g
Protein 4g


Ingredient Quantity
All-purpose flour 500g
Active dry yeast 7g
Granulated sugar 75g
Salt 1/2 tsp
Ground cardamom 1 tsp
Egg 1
Unsalted butter, melted 75g
Milk 250ml
Almond paste 200g
Whipped cream 200ml
Powdered sugar for dusting

Cooking Instructions:

  • 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.

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