Swedish Semlor

AuthorMelissa Harvey
DifficultyIntermediate
semlor
ShareSave
Yields12 Servings
Prep Time5 hrsCook Time20 minsTotal Time5 hrs 20 mins
Ingredients
 2 tsp instant yeast(like saf-instant)
 ½ cup water warmed to 105 degrees F
 ½ cup plus 2 tablespoons milk, divided
  cup unsalted butter, melted
 2 eggs, divided
 4 cups unbleached all-purpose flour
 1 tsp ground cardamom
  cup granulated sugar
 1 tsp sea salt
For Almond Paste:
 4 oz blanched slivered almonds(Blue Diamond is manufactured in peanut-free facility)
 ½ cup granulated sugar
 1 tbsp milk
To Finish:
 2 cups heavy whipping cream
 ¼ cup powdered sugar, plus more for dusting
Directions
1

In the bowl of a stand mixer with the paddle attached, gently stir the yeast and warm water. Let the mixture sit until yeast begins to bloom (or bubbles).

2

In a small bowl, whisk together 1/2 cup of milk, melted butter, and one egg until well combined. Add egg mixture to yeast mixture and mix on low speed until combined.

3

In a medium bowl, stir together flour, cardamom, sugar, and salt. Add flour mixture into the egg mixture and mix on medium speed for 3-4 minutes until the dough forms a soft ball.

4

Grease a large glass mixing bowl. Place dough in the bowl and lightly cover with plastic wrap. Let dough rise until it has doubled in size, about 1 1/2 hours.

5

Remove dough from the bowl and using your hands gently press dough into a 3x9-inch rectangle. Cut dough into 12 strips. Roll each strip into a ball and place it on a parchment-lined baking sheet. Lightly cover dough balls with plastic wrap. Let dough rise for another 45 minutes to 1 hour.

6

Preheat oven to 350°F.

7

In a small bowl, whisk together one egg and the remaining 2 tablespoons of milk. Using a pastry brush, gently brush each bun with the egg mixture. Bake buns for 20 minutes or until the top begins to be golden.

8

Remove buns from the oven and cool on wire racks for 2 hours.

For Almond Paste:
9

In a food processor, blend almonds, 1/2 cup sugar, and 1 tablespoon milk until creamy. (If you are using organic sugar, some of the granules may make the almond paste more gritty, but it still tastes great!) Set aside.

To Finish:
10

In the bowl of a stand mixer with the whisk attached, beat 2 cups whipping cream until firm peaks form. Using a spatula, fold in powdered sugar. Be careful not to over mix. Cover bowl of whipped cream and place in the refrigerator until ready to serve.

11

Immediately before serving, slice off the top portion of each bun with a bread knife. Spread a heaping tablespoon of almond paste over the bottom portion of the bun. Pipe whipped cream over the almond paste. Gently place the top portion of the bun on top of the whipped cream. Sprinkle powdered sugar over each bun. Serve immediately.

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Ingredients

Ingredients
 2 tsp instant yeast(like saf-instant)
 ½ cup water warmed to 105 degrees F
 ½ cup plus 2 tablespoons milk, divided
  cup unsalted butter, melted
 2 eggs, divided
 4 cups unbleached all-purpose flour
 1 tsp ground cardamom
  cup granulated sugar
 1 tsp sea salt
For Almond Paste:
 4 oz blanched slivered almonds(Blue Diamond is manufactured in peanut-free facility)
 ½ cup granulated sugar
 1 tbsp milk
To Finish:
 2 cups heavy whipping cream
 ¼ cup powdered sugar, plus more for dusting

Directions

Directions
1

In the bowl of a stand mixer with the paddle attached, gently stir the yeast and warm water. Let the mixture sit until yeast begins to bloom (or bubbles).

2

In a small bowl, whisk together 1/2 cup of milk, melted butter, and one egg until well combined. Add egg mixture to yeast mixture and mix on low speed until combined.

3

In a medium bowl, stir together flour, cardamom, sugar, and salt. Add flour mixture into the egg mixture and mix on medium speed for 3-4 minutes until the dough forms a soft ball.

4

Grease a large glass mixing bowl. Place dough in the bowl and lightly cover with plastic wrap. Let dough rise until it has doubled in size, about 1 1/2 hours.

5

Remove dough from the bowl and using your hands gently press dough into a 3x9-inch rectangle. Cut dough into 12 strips. Roll each strip into a ball and place it on a parchment-lined baking sheet. Lightly cover dough balls with plastic wrap. Let dough rise for another 45 minutes to 1 hour.

6

Preheat oven to 350°F.

7

In a small bowl, whisk together one egg and the remaining 2 tablespoons of milk. Using a pastry brush, gently brush each bun with the egg mixture. Bake buns for 20 minutes or until the top begins to be golden.

8

Remove buns from the oven and cool on wire racks for 2 hours.

For Almond Paste:
9

In a food processor, blend almonds, 1/2 cup sugar, and 1 tablespoon milk until creamy. (If you are using organic sugar, some of the granules may make the almond paste more gritty, but it still tastes great!) Set aside.

To Finish:
10

In the bowl of a stand mixer with the whisk attached, beat 2 cups whipping cream until firm peaks form. Using a spatula, fold in powdered sugar. Be careful not to over mix. Cover bowl of whipped cream and place in the refrigerator until ready to serve.

11

Immediately before serving, slice off the top portion of each bun with a bread knife. Spread a heaping tablespoon of almond paste over the bottom portion of the bun. Pipe whipped cream over the almond paste. Gently place the top portion of the bun on top of the whipped cream. Sprinkle powdered sugar over each bun. Serve immediately.

Swedish Semlor