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How to make Semlor - the Småkompisar way!

Today is Fettisdag, or Shrove Tuesday, which means plenty of Semlor! A Semla is a traditional pastry in Sweden and around Scandinavia associated with Lent and Shrove Tuesday. The Semla consists of a wheat bun which has its top cut off. The inside is scooped out, mixed with almond paste and a tiny bit of whipped cream and then topped with lots of whipped cream. The cut-off top serves as a lid and is dusted with powdered sugar.

Why not make some today and have them with a nice cup of coffee or tea! This is how you make Småkompisar Semlor, the best ones in town! :-)



Crumble fresh yeast (50 g) into a bowl.



Melt the butter (75 g) in a saucepan. Add the milk (3 dl) so mixture has lukewarm temperature (between 35-42 degrees). Add some of the liquid to dissolve the yeast then add the remaining lukewarm liquid.



Add 1/2 tsp salt, 1 tsp cardamom and 1 dl sugar.



and 1 egg.



and 9-10 dl of the flour.



Work the mixture into a dough. Cover with a cloth and leave to rise for around 30 minutes.

Sift 1 tsp baker's ammonia (or 2 tsp baking powder) and remaining flour and work into the dough. Knead the dough on a flour dusted table top until it becomes smooth and stops being sticky.



Cut the dough into 30 pieces, roll into equal sized buns. Put the buns onto an oven tray lined with baking paper and allow them to rise for 35-40 minutes. Beat one egg and use a brush to glaze the tops of the buns.



Heat the oven to 250 degrees C and bake the Semlor in the middle for around 5-8 minutes. Remove from oven and allow to cool.

Prepare the Semlor before serving:



Whip the cream.



Cut a circular “lid” off the top of each bun. Scoop out 1/3 of the inside of the bun. Use good quality almond paste. Mix together the almond paste with the crumbs from inside the bun, add some whipped cream to make a smooth mixture.



Use the mixture to fill the holes. Spoon the cream on top of the bun filling. Replace the lid of the bun and decorate with icing sugar.



Enjoy!!!

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