I’ve wished to make (and eat) Semlor for some time. I’ve an ever rising checklist of issues I need to bake and these have all the time been on it for a really very long time. These are served in Scandinavia for Shrove Tuesday, they’re particularly standard in Sweden.
I do know it’s controversial, however I’ve by no means been a really large fan of pancakes, in any of their varieties from fluffy American pancakes to crepes with Nutella. So these fats Tuesday buns (to offer them one other of their names) enchantment to me rather more.
The recipe for these semlor may be very simple and I made these over two days, preserving the buns gentle in an hermetic container after which filling them the following day.
This recipe is tailored from a recipe I discovered on the ScandiKitchen web site and I actually didn’t have to alter a lot from the unique. On account of lockdown I solely made half the recipe and it labored rather well.
Semlor Lenten Buns
- 6 g On the spot Dried Yeast
- 40 g Unsalted Butter melted
- 125 ml Milk
- 20 g Caster sugar
- 1/4 tsp salt
- 1/4 Egg
- 1/2 tsp Baking Powder
- 1 tsp Floor Cardamom
- 200 g Robust White Bread Flour
- 50 g Marzipan grated
- 2 tbsp Double Cream
- 1/2 tsp Vanilla Bean Paste
- 250 ml Double Cream
- Icing Sugar for dusting
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Take the bowl of a meals mixer and add the milk, melted butter and yeast and stir to combine.
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Add the sugar and stir once more. Add the flour in addition to the salt, baking powder and floor cardamom. Add the 1/4 egg, one of the best ways to do that is crack your egg into one thing to get the burden after which combine it and add 1/4 of it to the dough. For my sized egg it was round 12g.
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Utilizing the dough hook attachment in your mixer, combine nicely till all substances are integrated, you need to knead for not less than 5 minutes till the dough has come collectively and is good and clean. Cowl the bowl with clingfilm and depart to rise in a heat (not sizzling) place till doubled in dimension, round an hour.
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Flip the dough out to a floured floor and minimize into 6 equal sized items for me this was round 67g every. Take care that the balls are fully spherical and uniform in dimension. Place on baking tray lined with baking parchment with good spacing between them. Depart to rise for an additional 30-35 minutes.
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Gently brush every bun with the rest of the egg wash and bake in a sizzling oven (200ºC) for about 8-10 minutes or till baked by – regulate them as they will burn shortly. Take away from oven and canopy the tray with a calmly damp tea towel instantly – it will forestall the buns from forming a crust.
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When the buns have cooled down fully, minimize a ‘lid’ off the buns – about 1½ cm from the highest. Scoop out about 1/3 of the within of the bun and place crumbs in a separate bowl.
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Combine the marzipan with the crumbs till it varieties a really sticky mass –add the cream at this level to assist it alongside. You desire a spoonable, even combination. Spoon the filling again into the buns, equally divided. Whip the cream with the vanilla sugar till stiff and use a piping bag to pipe cream on all of the buns’ tops. Put the ‘lids’ again on and dirt with icing sugar.
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These are finest eaten the day they’re made, as they dry out in a short time.
Thanks for studying.
Angela
