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Semla (Cardamom Cream Buns)

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  • 240 min
  • 16 st
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Ingredients

0 st

Buns

Almond paste

Amounts in the steps are for the original recipe.

Method

Buns

  1. Take out the ingredients, above all 150 g butter and 50 g yeast, so they reach room temperature.

  2. Warm 5 dl milk in a saucepan to 37 °C.

  3. Pour it into a large bowl, crumble in 50 g yeast and whisk until dissolved.

  4. Add 150 g butter in pieces, 2 dl syrup, 1 tbsp cardamom, 1 tbsp vanilla sugar and 500 g wheat flour. Mix evenly into a very sticky dough.

  5. Add 1 tsp salt, then add another 500 g wheat flour a little at a time while you keep working the dough. It should become workable and come away from the bowl, but can still be a little sticky.

  6. Turn it out onto a floured table and keep kneading into one smooth ball. Divide the dough into 16 pieces and roll them into even balls.

  7. Place the balls well apart on trays and let them rise under a damp towel for about 2–3 hours.

  8. Mix 1 egg, 1 tsp salt, 1 tsp sugar and 1 tsp cardamom in a small bowl, and brush the buns carefully.

  9. Heat the oven to 200 °C and bake the buns in the middle of the oven for about 10–15 minutes, until golden and baked through.

  10. Let them cool on a rack or in the fridge.

  11. Buns you won't eat right away: keep them in a plastic bag to stay fresh.

Almond paste

  1. Heat a frying pan and melt 50 g butter.

  2. Add 300 g sweet almonds with 1 tsp salt, 1 tsp sugar and 1 tsp cardamom. Fry for about 10 min until the almonds are nicely toasted.

  3. Grind most of the almonds into a fine flour, but grind a few into slightly bigger pieces for garnish.

  4. Add 300 g icing sugar and mix evenly.

  5. Add 3 egg whites and mix into a smooth paste.

  6. Add about 1 dl whipping cream and blend, preferably with a stick blender, for an even smoother paste.

Cream

  1. Whip 6 dl cold cream by hand to get as much air and fluffiness as possible. Otherwise use an electric whisk on the lowest speed. Don't whip it too stiff, just enough to pipe or spoon out.

  2. Add 2 generous spoonfuls of the homemade almond paste to the cream and fold gently until the cream is smooth again.

Assembly

  1. Cut the tops off the buns with a bread knife, about 0.5–1 cm thick. Keep the lids.

  2. Carve a small hollow in the middle of each bun, about 0.5 cm deep, and fill the whole base with almond paste right out to the edge. If you saved some almond pieces, sprinkle them on now.

  3. Pipe or spoon cream over the almond paste.

  4. Put the lid on and dust with icing sugar.