Thursday, February 27, 2020

Semla, Swedish cakes

Lately I am in the mood to discover meals and cakes from places I didn't thought before. I find interesting how different cakes or meals are. So this being said, in the next months I hope to bring you cakes from all around the world. I hope you will enjoy it as much as I do.

Ingredients for 6 cakes
7 grams dry yeast
1/2 cup melted butter
1/2 cup milk
1 1/2 tbsp sugar
pinch of salt
1 tsp baking powder
1 egg
1 teaspoon ground cardamom
Vanilla essence
1 2/3 cup flour


1/2 cups Martipan / almond paste
1-2 tablespoons milk
the middle of the rolls


1-2 cups whipping cream
2 tbsp powdered sugar

They are served with milk

To prepare the buns melt the butter and heat up the milk.
Mix the yeast with the sugar and a 1-2 tbsp warm milk. Sprinkle some flour on top and let it activate for a few minutes.
Add half of the beaten egg and incorporate butter and then the rest of the milk. Add the essence of vanilla, cardamom and baking powder.
Incorporate the flour and knead for 10-15 min.
You can add a tablespoon - two of flour if the dough is too sticky.
Leave it to rise in a greased bowl with a little oil.
Divide the into six parts, each piece of dough is shaped with palms giving it a round shape.
Let them rest in the tray on baking paper, covered with plastic foil for another 30 minutes.
Give them a egg wash after the 30 min and bake them in the preheated oven at 300F for 8-10 min.
Let them cool down after.
Cut a little cap on top and scoop the interior of the bottom part.
Use the inside of the buns to mix it with almond paste and some milk.
Fill the buns with this paste.
Whip whipping cream with powder sugar and pipe it on top of the buns and put the cap back.
Powder with sugar.
Serve them with hot milk.

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