Swedish Semlor Recipe

Ingredients

For Buns:

1/2 c. butter

1 1/4 c milk

5 tsp yeast

1/2 tsp salt

1/2 c sugar

1 egg

1/2 tsp Hjorthorn Salt (Baker's Ammonia) (Not found easily in the USA, but found online) or replace with baking powder in same amount.

4 c all purpose flour

For Filling & Topping:

Almond paste

Whipped cream

Powdered sugar

DIRECTIONS

The buns:

1. Melt butter in a pan, add milk and heat until lukewarm.
2. Crumble yeast in a small bowl. Add a little of the lukewarm butter/milk mixture and mix.
3. Add the rest of the butter/milk mixture, along with salt, sugar, egg and most of the flour.
4. Work the dough until it is glossy and smooth and no longer sticks to the bowl. Let sit under a baking towel (or hand towel) for 30 minutes.
5. Take the dough to a bread board and knead until smooth.
6. Take an amount about the size of your hand and roll into a ball. Flatten down, fold over, and roll back into a ball multiple times and set aside. Once you have made balls out of all the dough let it sit under a towel until it doubles in size, about 30 minutes.
7. Preheat the oven to 225-250C (450F). Bake the buns for 5-8 minutes, until golden brown.

The filling and topping:

1. Whip some cream!
2. Put some almond paste in a bowl. Add some whip cream (as much as you want, recommend 50/50) and mix.

Making the Semlor:

1. Cut the top off of a cool bun and set aside.
2. Scoop out the middle of the bun and discard (or eat).
3. Fill the bun with your almond paste mix.
4. Top with whip cream.
5. Place the top of the bun on top.
6. Sprinkle some powdered sugar on top

This recipe makes about 12 buns, but can vary according to size. You can eat the semlor as is, or with milk.

recipe credit to swedishfreak.com photo credit pumbster