The Swedish semla is a real classic! It even has its own theme day in Sweden where you can get them from almost every bakery around the country. Here you get the recipe to make your own!
Ingredients 4 servings
300 ml (10.14 fl oz) milk
25 g (0.88 oz) fresh yeast
60 g (2.12 oz) butter
60 g (2.12 oz) sugar
60 g (2.12 oz) eggs
700 g (24.69 oz) wheat flour
110 g (3.88 oz) almond flour
110 g (3.88 oz) sugar
30 g (1.06 oz) water
Dissolve the fresh yeast in the cold milk.
Add all the other ingredients and knead for 10 minutes.
Let the dough rise for 1 hour.
Divide the dough and roll into 100 g (3.53 oz) balls.
Line a baking tray with baking paper and put the buns on it. Have at least 5 cm space between each bun.
Let the buns rise for another 1 hour.
Preheat the oven to 175° C (347 degrees Fahrenheit).
Bake the buns for 10-15 minutes, until they are golden brown.
Cool the buns on a wire rack.
Bring the water and the sugar to a boil.
Boil the sugar syrup to 118° C (244.4 degrees Fahrenheit)
Pour the almond flour on to a baking paper. Pour the sugar syrup over the flour and let it cool.
Scrape the mixture from the baking paper in to a food processor. Process until the mixture forms a smooth ball, approximately 1 minute. Knead the marzipan by hand until smooth. If it is too dry, add 5 ml (0.17 fl oz) water. If it is too sticky, add some icing sugar.
Whip 240 ml (8.12 fl oz) 40% fat whipping cream, 60 ml (2.03 fl oz) 3% fat milk and 30 g (1.06 oz) icing sugar to stiff peaks and transfer it to a piping bag with a
Cut off lids from the buns.
Scoop out some of the bottom layer of the bun.
Crumble the scooped out bread and add it to a bowl.
Grate the marzipan into the bowl.
Mix the marzipan and the bread crumbs with a fork.
Put the mixture back into the scooped out holes of the buns.
Pipe a generous amount of whipped cream and cover with the bun lids.
Sift icing sugar on the lids.