Well, I had never heard of them either, 🙂 but when I did find out about them, I was extremely curious to try one. Knowing that I would not be visiting Sweden any time soon, I thought it best to figure out how to make them myself. I tried looking up a recipe, but found it difficult because some recipes didn’t make their own almond paste, (I didn’t want to have to buy almond paste) and one recipe I liked, was just way too small; (I wanted to make a lot) So with a little bit of testing, I found myself adjusting and adding here and there to fit my likeness. I tried for the most part to stay true to the Swedish Semlor. So, I have for you my adaptation to the now famous (to me) Swedish Semlor.
Let me describe these rolls for you : They are soft, warm, almost resembling a profiterole but not quite, seasoned with cardamon. The filling inside is a nutty baklava like paste that is made of almonds and cardamon. The taste of cardamon comes through very nicely and complements all the flavors with a smooth rich ending of whipped cream.Recipe: For the Dough: 2 1/2 teaspoons dry yeast. 1 Cup Milk One Stick of Butter 3 Tablespoons Sugar 3 Cups Flour 1/2 Teaspoons Baking Powder 1/4 Teaspoon Salt 2 Teaspoons Cardamon Almond Paste Filling: 1/2 Cup Roasted Almonds 1 cup Ground Almonds 1 Cup Powdered Sugar 1/2 Teaspoon Salt 1 teaspoon Ground Cardamon For the Whipped Cream: 1 3/4 Cup Whipping Cream 3 Tablespoons Powdered Sugar 1 Teaspoon Vanilla Directions: For the Dough:
- Preheat oven at 400 F.
- On low heat, melt butter and milk together in a sauce pan until fully combined. Let it come to room temperature.
- In a separate bowl, mix together 2 1/2 teaspoons of yeast with 1/4 cup warm water and sugar. Mix until yeast is fully dissolved. Let sit for 10 minutes.
- Once butter and milk mixture have come to room temperature, add yeast mixture and stir.
- Grind cardamon seeds using pestle and mortar and mix into flour, baking powder and salt until fully combined.
- Next mix together yeast mixture with flour mixture. Once combined pour out onto a floured surface to kneed for about 10 minutes. Use extra flour to keep dough from sticking to hands. After ten minutes of kneading, dough should be elastic and soft.
- Place your dough in a floured bowl and cover with a tea towel to rise for 1 hour.
- Once dough has risen punch it down using your fist. Start rolling out small balls and place on a cookie sheet with parchment paper, cover with a tea towel for 10 -15 minutes.
- Mix together 1 egg + 1 tablespoon of water, brush egg wash on rolls.
- Place in oven for 12-15 minutes or until golden brown.
- Once Rolls are in the oven, make the almond paste:
- Place 1/4 cup almonds on cookie sheet and roast for 2-3 minutes at 350 degrees. Make sure almonds roast and not burn. Next chop roasted almonds up until they resemble coarse like crumbs. Put aside.
- Using a blender, grind 1 cup of raw almonds until almonds become flour-like. Combine almond flour, roasted almonds, powdered sugar, 1 egg white, vanilla and a pinch of salt until it becomes a paste. Pour a couple of splashes of cream if it is too dry.
- Using a pestle and mortar grind cardamon seeds and add to the almond paste.
- Once your rolls are out of the oven, using a serrated knife, cut off the tops of the buns. With a spoon, scoop out the crumbs of the buns and make a well. Save the crumbs and combine to the almond paste.
- Once all of your rolls are ready for filling, fill with almond paste.
- In another bowel, whip heavy cream and powdered sugar and vanilla until stiff. Pipe the whipped cream on top of the filled buns. Top the buns with their lids and decorate using powdered sugar.