Discover the Swedish tradition semlor
50 g butter
150 ml milk
25 g fresh yeast
1/2 tsp crushed cardamom
tiny bit salt
50-55 g sugar
250-275 g plain flour
100 g marzipan
50 ml milk
150 ml whipping cream
Icing sugar for dusting
Melt the butter and add the milk. Heat to 37°C.
Crumble the yeast in a bowl and add the cardamom
Add the milky liquid and stir until the yeast has melted. Stir in the salt, the sugar and most of the flour, but save some for later.
Work the dough in a food processor for about 15 minutes.
Let it rise to twice its size in the bowl, about 40 minutes.
Place the dough on a floured pastry board and cut into pieces. Roll into buns and place on oven paper or greased baking sheet. Let the buns rise to twice their size, about one hour.
Brush the buns with egg. Bake in the lower part of the oven, at 225°C for around 8–10 minutes for large buns and 250°C for 5–7 minutes for small. Leave to cool on wire racks.
Cut off the bun tops. Scoop out the centre of each bun (about 2 tsp) and crumble in a bowl.
Rough grate the marzipan and mix it with the crumbs and milk into a creamy mass.
Fill the hollow buns with this mixture.
Whip the cream and squirt or spoon it over the filling. Place the top on the bun and dust with icing sugar.
Serve with coffee or tea and you have a dreamy Swedish fika!
The team of Ewa i Walla