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A light and fluffy sweet wheat bun with lots of cardamom, filled with homemade almond paste, topped with sweetened whipped cream and powdered sugar. Ive been working a lot with yeasted dough recently and I must say Ive learned so much since making them last.

Add a splash of unwhipped cream to desired consistency. Fill the holes in the buns with the almond filling. 4. Whip the cream with some powdered sugar and vanilla. Pipe or spoon cream on top of the bun, then put the lid on top. Powder.

You can also freeze the buns as soon as they have cooled and fill them later on. Its also ok to use ready made almond paste but I really recommend making your own. For the dough: 25 g fresh yeast 1/2 cup cold milk 2.

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For almond filling: 1. Mix 100 g blanched almonds with granulated sugar, preferably in a food processor. Add as much water as needed to form a paste. 2. Grind cardamom seeds with a pestle and mortar and add ground seeds to the almond paste. Add.

The dough should not stick to the bowl at this point and you shouldnt need any extra flour for kneading. Let the dough rest for 10 minutes in the bowl. 3. Form balls of dough, about 70-80 grams for each bun. Using your palm, press.

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 Makes 8-9 Bun recipe adapted from Helne Johanssons book Sötebröd.

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Extra powdered sugar Make the dough: 1. Grind cardamom seeds using a pestle and mortar. Crumble yeast into the  bowl of a stand mixer. Add cold milk and stir until yeast is completely dissolved. Add all other ingredients for dough except the butter. Work the.

4. Carefully transfer balls to a baking sheet covered with baking paper (remember to leave some space between buns). Cover with a cloth and leave to rise for at least 1 hour (preferably 1 1/2 hour). 5. Heat oven to 225C (430F). Stir together the.

Tomorrow is the big day. The day to eat semlor. Ive already eaten three (ok, four) this year but havent made my own until yesterday. Ive made them before, and I dont want to bad mouth one of my own recipes, but honestly these are.


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