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£1/kgSemlor (or ‘semla’ singular) buns are a beloved Swedish Lenten treat, traditionally filled with almond paste and cardamom-scented cream. We’ve gone for a mighty trio of almond butter, chocolate shavings and a trickle of cherry jam – think peanut butter and jelly in bun form!
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In a small saucepan, whisk together 20g flour with 100ml milk. Set over a low heat and, whisking with a balloon whisk, cook for about 30 seconds until the mixture thickens into a paste. Using a rubber spatula, scrape it into the bowl of a freestanding mixer fitted with a dough hook and leave to cool for 10 minutes.
Add the remaining 330g flour to the bowl with the caster sugar, yeast, ground cardamom and salt. In a small pan, heat the remaining 100ml milk until lukewarm. Pour the milk into the bowl with the vanilla bean paste, softened butter and 1 egg; mix on a low speed for about 1 minute until combined, scraping down the sides of the bowl with a rubber spatula from time to time. Increase the speed to medium and continue to mix the dough for 5 minutes until it is silky-smooth and cleanly leaves the sides of the bowl. Shape the dough into a ball and leave in the bowl at room temperature, covered with a clean, damp tea towel, for about 1 hour or until doubled in size. Line a large baking tray with baking parchment.
Put the dough on a clean work surface and knead for 20 seconds to knock it back. Divide into 12 even portions (each roughly 55g), then roll and shape into smooth balls. Arrange seam-side down on the lined baking tray, leaving space between each. Cover loosely with a damp tea towel and leave to prove at room temperature for 45 minutes to 1 hour until doubled in size. Preheat the oven to 190ºC, gas mark 5.
Beat the remaining egg, then brush over the top of the buns. Bake for 12-14 minutes until golden brown and the undersides sound hollow when tapped. Transfer the buns to a wire rack to cool completely.
Using a small, serrated knife, cut a cone shape from the top of each bun, then scoop out 2-3 tsp from the middle of each bun and crumble ½ into a bowl (discard the rest). Trim and discard a little excess sponge from the underside of each bun ‘lid’ and set these aside.
To make the filling, in a small bowl, mix the almond butter with the honey and a pinch of salt, then add to the bowl with the bun crumbs and mix until combined. Spoon 1 tsp cherry conserve into each hollowed-out bun and top with the almond filling.
In a large bowl, whisk the cream with the milk, vanilla bean paste, ground cardamom and 2 tbsp icing sugar until just holding stiff peaks. Spoon the cream into a piping bag fitted with a large star nozzle and pipe a generous swirl into each bun (or just use a spoon). Dollop the remaining jam on top, scatter over the chocolate, then place the lid back on top of each bun. Dust with the extra icing sugar and serve straight away.
Typical values per bun when made using specific products in recipe
Energy | 2,077kJ/ 499kcals |
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Fat | 35g |
Saturated Fat | 17.9g |
Carbohydrates | 36g |
Sugars | 14g |
Fibre | 3.6g |
Protein | 9g |
Salt | 0.4g |
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