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Semlor Cream Buns

by ammr (follow)
Dessert (1081)      Sweets (307)      Buns (14)      Swedish (1)     
Semlor are amazingly popular in Swedish bakeries. They may look like cream puffs, but trust me, they taste way better than that. There are a lot of flavours--cardamom, almonds, cream, sugar--which go perfectly together.

Just a bite of these incredible cream buns and you will want more.

Makes: 10-20 buns


2 packets dry yeast
75g butter
1 cup milk
1/2 tbsp ground cardamom seeds
1/4 tsp salt
3 tbsp sugar
2 1/2 - 3 cups all purpose flour

1 egg for eggwash

100 g almonds
75 g caster sugar
A few tablespoons of milk

2 cups thickened cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

Powdered sugar for dusting

Put the yeast into a large bowl.

Melt the butter in a saucepan, then add milk and ground cardamom. Heat until lukewarm.

Pour liquid into the yeast and stir until dissolved.

Add sugar, salt and flour. Start with 2 1/2 cups first, then add the rest if needed. The dough should be sticky but still workable.

On a clean work surface, knead the dough for 3-4 minutes. Place back in the bowl and cover with cloth. Let rise for about 45-60 minutes, until the dough double in size.

Preheat the oven to 225 celsius.

Divide the dough into 10-20 pieces, depending on preferred bun size. Roll each piece into a ball.

Put the buns on a baking tray (mine is non-sticky, so I didn't line with parchment paper), and leave to rise under a cloth for another ten minutes.

Brush the buns with lightly beaten egg, and bake for about 10 minutes, depending on the size, until golden brown. Let cool.

Prepare the almond paste by blitzing almonds and caster sugar in a food processor. Add a few drops of milk to get a thick smooth paste. Place in the fridge to firm.

Whip the cream, powdered sugar and vanilla extract to soft peaks.

Cut the top of each bun and make a hole in the middle. Save the inside of the bun in a mixing bowl.

Grate the almond paste (should be solid now) into the bowl with the inside of the buns and bring together to a creamy paste with tablespoons of milk.

Fill the buns with tablespoons of the almond filling.

Pipe/spoon whipped cream on top, and place the tops back on.

Dust with powdered sugar and serve.

I like this Recipe - 5
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