Semlor (Semla)
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2
Eggs2 cup
Butter (melted)1 cup
Milk (or as needed)1 cup
All-Purpose Flour2 tbsps
White Sugar1 tsp
Salt1 tsp
Ground Cardamom4 tsps
Baking Powder140 g
Marzipan2 cups
Whipping CreamDirections:
1
In a large bowl, whisk together eggs with butter and milk
2
Sprinkle yeast overtop and allow to soften for 5 minutes
3
Meanwhile, sift together 5 cups flour with 1/2 cup sugar, salt, and ground cardamom
4
Once yeast has softened, stir flour mixture into milk mixture until a soft dough forms
5
Cover bowl with a towel, and allow to rise in a warm spot for 30 minutes
6
Sift together flour and baking powder
7
Stir into risen dough, then knead until smooth
8
Form into 16 balls (or 24 if you'd like smaller semlor) and place onto greased baking sheets
9
Cover with a towel, and allow to rise until doubled in bulk, 35 to 40 minutes
10
Preheat oven to 375 degrees F (190 degrees C)
11
Bake in preheated oven 10 to 15 minutes until golden brown and the center has firmed
12
Cool buns on a wire rack to room temperature
13
Once cool, cut a slice about 1/2 inch thick off of the top of the bun and set aside
14
Scoop or cut out the center of the buns, leaving a shell about 1/2 inch thick
15
Tear the removed bread into small pieces and place into a bowl
16
Moisten the bread with milk, then mix in marzipan until smooth
17
Add additional milk if needed until the marzipan filling is nearly as soft as pudding
18
Whip cream with 2 tablespoons sugar to stiff peaks
19
Fill each shell with a spoonful of marzipan filling
20
Pipe whipped cream on top of the filling to 1/2 inch over the top of the bun
21
Replace the tops onto the buns, and dust with confectioner's sugar before serving