A Swedish Semlor

baking chic September 6, 2014 8

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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.

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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.

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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:
  1. Preheat oven at 400 F.
  2. On low heat, melt butter and milk together in a sauce pan until fully combined. Let it come to room temperature.
  3. 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.
  4. Once butter and milk mixture have come to room temperature, add yeast mixture and stir.
  5. Grind cardamon seeds using pestle and mortar and mix into flour, baking powder and salt until fully combined.
  6. 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.
  7. Place your dough in a floured bowl and cover with a tea towel to rise for 1 hour.
  8. 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.
  9. Mix together 1 egg + 1 tablespoon of water, brush egg wash on rolls.
  10. Place in oven for 12-15 minutes or until golden brown.
  11. Once Rolls are in the oven, make the almond paste:
Almond Paste Filling
  1. 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.
  2. 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.
  3. Using a pestle and mortar grind cardamon seeds and add to the almond paste.
  4. 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.
  5. Once all of your rolls are ready for filling, fill with almond paste.
  6. 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.

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8 Comments »

  1. Pam September 6, 2014 at 4:48 pm - Reply

    Oh my goodness!!!! They are just beautiful. I am just in awe. I want to be there to eat one. Can I come over. I am going to have to e-mail you right now.
    Love Mom

    • baking chic September 9, 2014 at 10:39 pm - Reply

      I am thinking of you and getting so excited when we can be together again and chat and work on projects together! I am having the hardest time being patient!
      These buns you will love mom! I will have to make them for you when you come out!

      LOVE YOU

  2. Daisy September 9, 2014 at 11:13 am - Reply

    Marie! these are just beautiful! I bet they taste amazing too!oh your pictures just make me swoon and long for time together!

    • baking chic September 9, 2014 at 5:58 pm - Reply

      Thanks so much Daisy! I will certainly be making these whenever we get another meet-up visit!!

  3. Amy September 9, 2014 at 7:43 pm - Reply

    Oh MY Word!!!! Marie, these look amazing! Yep, I’m coming over… Maybe me and your mom can catch a flight together. 🙂 Wouldn’t that just be a hoot?

    You pictures are always so warm and inviting!

    I sure do miss you my sweet Marie!

    PS… I got the Jamberry itch too! Aren’t they so fun?!

    Love Ya,
    Amy

    • baking chic September 9, 2014 at 10:36 pm - Reply

      I will be making these buns when you and my mom arrive Amy!! I wish that would be really soon. I sure miss you too sweet Amy! I was only able to hear just a little bit about your party the other night from my mom, She lost her voice, so I have to be patient to hear all the lovely details from her lol!

  4. Thalia @ butter and brioche October 5, 2014 at 10:53 pm - Reply

    I have always wanted to make semlor but have always been intimidated by the recipe.. so thanks for sharing your step by step photos and instructions. You can definitely consider I will be recreating the recipe!

    • baking chic October 11, 2014 at 8:50 pm - Reply

      Thank you for your kind words Thalia! Happy Semlor baking to you 🙂

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