Yeasted marzipan cream buns

Yeasted marzipan cream buns

semlor

By
From
Scandinavian Baking
Makes
20
Photographer
Columbus Leth

This was originally the last festive food cooked and served before Lent, the fasting period in northern Europe. Today, semlor are eaten in Sweden from shortly after Christmas until Easter. In Norway and Denmark there is something similar called fastelavnsboller.

Ingredients

Quantity Ingredient

For the buns

Quantity Ingredient
50g fresh yeast
400ml lukewarm whole milk
200g creme fraiche
100g butter, melted
1-1.1kg 00 grade flour, plus more to dust
5g salt
100g caster sugar
1 egg, lightly beaten
icing sugar, to dust

For the filling

Quantity Ingredient
150g Home-made marzipan, coarsely grated
6 tablespoons double cream
200ml whipping cream

Method

  1. Dissolve the yeast in the milk, then add the crème fraîche, butter and 100ml of water. Mix 1kg of the flour with the salt and sugar, then mix this into the yeast mixture. Knead on a floured work surface with the remaining 100g of flour if needed to form a smooth, firm dough. Leave to rise in a warm place for two hours. Form into 20 very round buns, then leave to rise, again in a warm place, for 30 minutes.
  2. Preheat the oven to 200°C. Brush the buns with the egg and bake for 25 minutes. Place on a wire rack to cool. When cold, cut the tops off, set them aside, and take out some of the crumb from the inside to form little hollows for the filling.
  3. Put the breadcrumbs from about five of the buns into a bowl, then add the marzipan and double cream. Mix well. With a teaspoon, place the filling inside the semlor. Whip the whipping cream and place in a piping bag fitted with a 1cm plain nozzle. Pipe the cream on top of the marzipan filling and to the edges of the buns. Replace the tops of the buns, sift over a dusting of icing sugar and serve right away.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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