
Tomorrow is the big day.
The special day to eat a ‘semla’ or ‘semlor’ (plural) if you’re really hungry.
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
sugar.
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:
Semlor
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.
Just perfect. I adore your pics.
Thank you so much Angie!
It looks fantastic! Can't wait for to try these myself 🙂
Sam
Thank you Sam 🙂 Let me know if you do!
Oh my goodness, those pictures slay me. I can imagine how incredible the cardamom and almond taste in those fluffy, creamy buns. Yummm….
Thank you! I'm sure you'd enjoy them 🙂
Who is copying who??
http://www.thefoodclub.dk/semlor-med-amaretto-creme/ (the first photo)
Well, "anonymous", obviously Ditte posted it first and I had never even seen her post so I'm pretty sure neither of us is copying the other. There is really nothing "unique" about this idea, and I've used it in different ways before (dark background, powdered sugar etc.).
I agree, just because you happen to use powdered sugar the same way in one photo that doesn't mean you're copying, you just both have a great eye for what looks pretty (and btw your photo looks absolutely stunning!).
Keep it up!
You're the best!!!! I looove the video!
kiss
You're too kind 🙂 Thank you! xo Linda
Ohh wow these look wonderful! Perfect in every way!
I've never had Semlor before!!
AND you have the most gorgeous photos. Love them. You're amazing.
Sharing on my FB page!
I silently ooohh and ahhhh over your pictures every time you post. These look stunning (as usual)!
So gorgeous, I've never tasted Semlor but these look irresistible!
these are stunning!
Love your style, your blog has a soul! 🙂
Please feel free to ship some of these my way, eheheheh, they look amazing!!!
http://bloglairdutemps.blogspot.pt/
I love the book from Heléne Johansson! However, I haven't managed to bake anything from it yet. Your photography is, once more, absolutely stunning. I think I've said it before but that dark blue hue…oh my. I could look at these pictures for hours. Happy Shrove Tuesday, Linda!
xo,
Sini
Härliga och fina bilder 🙂 Ha en trevlig dag 🙂
So, so lovely! Thank you for sharing, Linda!
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Georgeous photos! I can't wait to try these by myself Just to double check as step: I noticed this time that you don't leave the dough to rise before you make the "balls" as in your previous recipe. Am I right?
Thanks in advance and keep on the nice posts!
Fotini
Hi callmecupcake,
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Linda, yesterday I've made your cinnamon buns and they were amazing! that dough is pretty awesome! Of course my knots weren't perfect, but I was pretty happy with the end result (you can check some pics on my IG @maricotabakes). I'm totally making semlor this weekend, but I'm thinking of making it with an almond praline crème diplomate instead of the almond paste + whipping cream. I love your work!
Can I just say that these look totally delicious and not to mention beautiful! That one photo of the icing sugar falling down is just fantastic!
I love your blog. It is fantastic. Greetings from Spain.
Kommentera vad mitt nästa inlägg ska handla om 🙂
Delicious! Tested by seven people and the verdict is… Pure heaven. I was a little bit afraid of the dough beacause I've never made yeasted dough this way but it came out perfectly and handling with it was a pleasure.
I just recently tried these buns in Sweden and I am in love with them. I should probably try baking them myself 🙂
Wow these look fantastic. Amazing work!
I just absolutely love everything about your blog. Your photos are amazing, your recipes look extremely delicious.. WAUW. I love it when you have a new post so I can be amazed again. And, I love to read your Swedish Blog. It helps me with learning Swedish. Thank you Linda.
Yummy yummy!
Pöss
I love when you're making beautiful videos! 🙂 Those look delicious…
cześć! super blog :))
Zaczynam blogować, było by miło jakbyś wpadła!
http://empire-of-impressions.blogspot.com/ Pozdrawiam :)))
Definitely giving this a go. Looks so yummy and absolutely beautiful. Thanks.
That simply looks as if heaven has just materialized.
These sound amazing! I'm definitely going to have to convince someone I know to make these for me 😉
your photos such such a unique quality to them! (something with the light?) do you use effects or photoshop or something like that?
Looks amazing…
They look stunning!
These look delicious!! x
http://underbluelights.blogspot.co.uk
Lovely photos. Nice post 🙂
ℓα ℒιcσrηe – ℒa vie est ℓa petite ℓicorne.
Amazing photos and amazing recipe!
fun video! These look amazing! thanks.
I've never heard of this before, and now I feel like I'm missing out on life! Thanks for sharing this, I am going to attempt them. Great video by the way!
do you have a lot of whipped cream left after decorating the buns? 1 3/4 cup of cream sounds a bit too much for 9 buns. (i'm asking so i can use the leftover cream to try another recipe 🙂
Hi there! 🙂 There should be no cream left, but of course, I like lots of cream in my semlor! Not everyone does. Start by whipping 1 cup and see how many that is enough for.. Good luck!
Years ago I lived in Sweden for a short while – I fell in love with semlor then. Recently, I had a hankering for the sweet buns and started looking for recipes, which is how I discovered your lovely blog. On this snowy day in Saskatchewan, Canada, I finally gathered my ingredients and followed your recipe. The smell of freshly baked cardamom buns is exquisite. Tack så mycket!
I just made these on Tuesday, and they were heavenly! My first time making Semlor, and my first time trying any–and they were so good! I'm making them for my mother for Mother's Day tomorrow since they are now her favourite sweet-thing on earth! Thank you so much for your outstanding recipes! I cannot wait to get your book when it comes out in English.
I tried this Recipe at home and it turned out to be super delicious! I will definitely make it again! Thanks a lot for sharing so much of knowledge Linda! Loving your blog 🙂
Oh yay, so glad to hear that! thank you for your kind words 🙂
Do you really bake them at 430°F? That seems pretty high…
That is correct 🙂