Cardamom Almond Cream Bun — Semla
Swedish Lenten bun, cardamom-scented brioche filled with almond paste and topped with a tall crown of whipped cream, traditionally eaten on Fat Tuesday.
Scandinavian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 120g bread flour, 15g caster sugar, 0.5 tsp yeast, salt, and 0.75 tsp cardamom. Add 60ml warm milk, 20g softened butter, and 1 egg yolk. Mix to soft dough. Combine 40g ground almonds, 30g icing sugar, 2 tbsp milk, and 0.25 tsp almond extract into thick paste.
Build 1
Knead dough on floured surface 8 minutes until smooth and elastic. Place in oiled bowl, cover, prove warm 1 hour 15 minutes until doubled in size.
Build 2
Knock back dough, divide into 2 equal balls, roll smooth between oiled palms. Place on lined tray spaced apart, cover, prove 30 minutes until puffy.
Bake
Preheat oven to 200°C. Brush risen buns with 1 tbsp beaten egg. Bake 10–12 minutes until deep golden, risen, and fragrant. Cool completely on rack at least 20 minutes; buns must be cold before filling.
Finish
Whip 120ml chilled cream with 1 tsp icing sugar to firm peaks. Cut triangular lid from each cold bun, scoop out inside, mix scooped bread into almond paste. Spoon filling back into bun, pipe tall cream crown, replace lid at angle.
Plate
Dust each semla generously with 1 tsp icing sugar and serve immediately with hot coffee, 1 per person.
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