Tomorrow is the big day.
The day to eat semlor.
I’ve already eaten three (ok, four) this year but haven’t made my own until yesterday.
I’ve made them before,
and I don’t want to bad mouth one of my own recipes, but honestly these are just so much better. They are hands down, the best semlor I’ve ever
made. I must say I was almost surpised when I took the first bite. A
light and fluffy sweet wheat bun with lots of cardamom, filled with
homemade almond paste, topped with sweetened whipped cream and powdered
I’ve been working a lot with yeasted dough recently and I must say I’ve learned so much since making them last year.
I usually get my semlor from a near-by bakery called Feldt’s. They make
the best sourdough bread, cinnamon rolls and semlor. They make the
almond paste filling with crunchy bits of almonds (I think) and I was a
little obsessed with that filling after tasting it that I had to try and recreate it. I must say my efforts paid off. If you prefer a smooth filling, just leave out those extra 25 grams of almonds.
Though I must say my video from last year is pretty sweet:
25 g fresh yeast
1/2 cup cold milk
2 1/3 cups (325 g) all purpose flour
1 medium egg
3 tbsp + 1 tsp (50 g) granulated sugar
1/2 tbsp baking powder
2 tsp cardamom seeds
1/2 tsp salt
100 g (1 scant stick of butter) soft butter, cut in pieces
100 g blanched almonds (or 100 g almond flour)
6 1/2 tbsp (100 g) granulated sugar
2-3 tbsp water
1/2 tsp cardamom seeds
1/4 tsp vanilla powder
splash of unwhipped cream, as desired
25 g blanched, finely chopped and toasted almonds (toast chopped almonds in 175°C (350°F) hot oven for 5 minutes)
1/2 – 1 tbsp powdered sugar, to taste
pinch of vanilla powder or 1/2 tsp vanilla extract
1. Grind cardamom seeds using a pestle and mortar.
1. Mix 100 g blanched almonds with granulated sugar, preferably in a food processor. Add as much water as needed to form a paste.