Classic Semla With Homemade Almond Paste

Ingredients

Scale

Basic recipe for semlor

1/4 pkt yeast (12.5 g)

75 g butter

2 dl milk

1 egg

3 tbsp granulated sugar

1/2 pinch salt

6 dl wheat flour + 1/2 dl more for kneading

1/2 tsp ground cardamom

1 tsp baking powder

Filling

scraps from the buns

150 g almond flour

1 dl granulated sugar

4-6 tbsp milk

For garnish

3-4 dl whipping cream

powdered sugar

Original Swedish

Title

Klassisk Semla Med Egen Mandelmassa

Ingredients

Grundrecept semlor
1/4 pkt jäst (12,5 g)
75 g smör
2 dl mjölk
1 ägg
3 msk strösocker
1/2 krm salt
6 dl vetemjöl + 1/2 dl till utbakningen
1/2 tsk malen kardemumma
1 tsk bakpulver
Fyllning
inkråm från bullarna
150 g mandelmjöl
1 dl strösocker
4-6 msk mjölk
Till garnering
3-4 dl vispgrädde
florsocker

Directions

Använd gärna köksmaskin monterad med degkrok. Dela sönder jästen i en bunke. Smält smöret och blanda det med mjölken i en bunke. Blanda i ägg, socker och salt. Häll degspadet, som ska vara 36 grader, över jästen och blanda tills jästen löser sig. Tillsätt 4 1/2 dl av mjölet blandat med kardemumma och arbeta ihop till en smidig deg, den får inte bli för hård. Jäs degen under bakduk i 30 minuter.
Blanda resten av mjölet (1 1/2 dl) med bakpulvret och arbeta in i degen.
Ta upp degen på mjölat bakbord och forma den till en längd. Skär längden i 6, 8 eller 16 jämnstora bitar. Forma dem till släta runda bullar. Lägg dem på en plåt med bakplåtspapper. Jäs under bakduk i 30 minuter.
Värm ugnen till stora och mellan- stora bullar på 200 grader, till små på 225 grader. Pensla bullarna med det uppvispade ägget. Grädda i mitten av ugnen de större bullarna i cirka 15 minuter, de små i cirka 10 minuter. Låt kallna på galler under bakduk.
Skär av ett lock på varje bulle. Ta ur en del av inkråmet (cirka 1 msk på varje bulle) med en gaffel. Smula sönder det i en skål. Blanda med mandelmjöl och socker. Tillsätt mjölken i omgångar och blanda ihop.
Fördela fyllningen i bullarna
Vispa grädden. Spritsa eller lägg en klick vispad grädde i varje bulle. Lägg på locken och sikta lite florsocker över semlorna.

Directions

Preferably use a kitchen machine equipped with a dough hook. Crumble the yeast in a bowl. Melt the butter and mix it with the milk in a bowl. Mix in eggs, sugar and salt. Pour the dough liquid, which should be 36 degrees, over the yeast and mix until the yeast dissolves. Add 4 1/2 dl of the flour mixed with cardamom and work into a smooth dough; it must not become too hard. Let the dough rise under a kitchen towel for 30 minutes.

Mix the rest of the flour (1 1/2 dl) with the baking powder and work it into the dough.

Place the dough on a floured workbench and shape it into a log. Cut the log into 6, 8 or 16 equal-sized pieces. Shape them into smooth round buns. Place them on a tray with baking paper. Let rise under a kitchen towel for 30 minutes.

Heat the oven to 200 degrees for large and medium-sized buns, and to 225 degrees for small ones. Brush the buns with the beaten egg. Bake in the middle of the oven: the larger buns for about 15 minutes, the small ones for about 10 minutes. Let cool on a wire rack under a kitchen towel.

Cut off a lid from each bun. Remove some of the crumb (about 1 tbsp per bun) with a fork. Crumble it in a bowl. Mix with almond flour and sugar. Add the milk in stages and mix together.

Distribute the filling into the buns

Whip the cream. Pipe or place a dollop of whipped cream into each bun. Put on the lids and sift some powdered sugar over the semlor.