SEMLA CREAM BUNS
TOTAL TIME: 2H
Semla a traditional Swedish Fat Tuesday Buns. Picture this: a cardamom-infused bun, not just any bun but a sweet bun with an almond filling, whipped cream, and a dusting of icing sugar.
In the heart of Scandinavia, during January and February, Semlor take center stage. The average Swede indulges in five of these heavenly creations each year. Semlor are so cherished that there was a time when it was considered illegal to serve them outside of this designated period – a rule that underscores the seriousness with which Scandinavians take their Semla season.
So, let the aroma of cardamom and the combination of almond and whipped cream transport you to a culinary haven.
1. MAKE A PRE-DOUGH
Start by making a pre-dough. Heat the milk to lukewarm and pour bag a into a bowl.
When adding the milk, ensure that the milk is lukewarm when mixed with the yeast, but not warmer than that. You can check the temperature by placing your finger in the milk. If it feels room temperature and not hot, it is at the desired temperature.
Pour the milk over and stir until the yeast dissolves and add bag b to the mixture, mix, and let it rest for about 15 minutes.
2. DO A GLUTEN TEST
Add the bag c and 1 egg to the pre-dough, then gradually incorporate 100g of room temp butter into the dough.
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Knead the dough for a good 10 min to make sure gluten threads has formed. To ensure that the dough has achieved the desired consistency and the gluten strands have developed properly, do a gluten test. Take a small portion of the dough and gently stretch it. The dough should exhibit elasticity, appearing thin and fine. You should be able to pull the dough without it breaking. If the dough does break, it indicates that further development is needed. Place the dough back in the mixer (or by hand) and work it for an additional minute to enhance gluten formation.
Now let the dough rest and rise for about 30 minutes under a kitchen towel.
3. TIME TO SHAPE THE BUNS
Divide the dough into 9 equal pieces. Shape each piece into a smooth bun, by grabbing a piece in your hand, then gently cup it with your other hand, and do a circular movement, until you get a round ball. Place the buns on a baking sheet lined with parchment paper.
Let them rise for 1½-2 hours. They should almost double in size.
4. TIME TO BAKE
Preheat the oven to 200°C if fan forced and 210°C if using a conventional oven.
In a bowl mix on egg, with a splash of water and a pinch of salt. Brush the buns with the egg mixture and bake in the middle of the oven for 8-10 minutes.
Allow the baked buns to cool.
5. MAKE THE FILLING
Mix bag d with 2 tbsp of milk in a small bowl.
Cut off a lid from each bun. Scoop out a little of the inside of the buns with a spoon.
Mix the scooped-out
part with the filling and fill each bun with the mixture.
6. TIME TO ASSEMBLE
Whip 400ml of cream and fill the piping bag
with the cream. Spritz out a circle of cream on each bun. Replace the lids and dust the buns with
Icing sugar from bag e. Done, enjoy your Semlor!