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Semla
Semla
Semla is a traditional Swedish pastry that is a sweet roll made from cardamom-spiced wheat flour, filled with almond paste and whipped cream, and then topped with powdered sugar.
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Ingredients
- 2 1/4 tsp dry yeast
- 1/2 cup milk warmed
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter softened
- 1/2 tsp salt
- 1 egg
- 3 cups all-purpose flour
- 1 tsp cardamom powder
- 1/2 cup almond paste
- 1 cup heavy cream
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, combine the yeast, warm milk, and sugar. Let it sit for a few minutes until the yeast has dissolved and the mixture is frothy.
- Add in the softened butter, salt, and egg and stir to combine.
- Add in the flour and cardamom powder, and mix until a dough forms.
- Knead the dough on a floured surface for 10-15 minutes until it is smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for about an hour, or until it has doubled in size.
- Preheat your oven to 400°F.
- Divide the dough into 12 equal pieces and shape them into balls.
- Place the balls on a lined baking sheet and let them rise again for 20-30 minutes.
- Bake the buns for 12-15 minutes or until they are golden brown.
- Allow the buns to cool completely.
- Cut the tops off the buns and scoop out some of the insides to create a cavity.
- Mix the almond paste with a small amount of heavy cream to soften it up, and then spoon it into the cavities.
- Whip the rest of the heavy cream until stiff peaks form and then spoon it on top of the almond paste.
- Place the tops back on the buns and dust with powdered sugar.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 899kcal (45%)Carbohydrates: 102g (34%)Protein: 17g (34%)Fat: 48g (74%)Saturated Fat: 25g (156%)Polyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 152mg (51%)Sodium: 342mg (15%)Potassium: 334mg (10%)Fiber: 5g (21%)Sugar: 26g (29%)Vitamin A: 1456IU (29%)Vitamin C: 0.5mg (1%)Calcium: 153mg (15%)Iron: 5mg (28%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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