Medium
Swedish
Semlor
(fastelavnsboller)
Evil
Makes about 18 buns
• 700g plain flour • 140g caster sugar • A pinch of salt • 350ml milk
• 2 teaspoons of freshly ground cardamom • 2 x 7g sachets of dried yeast
• 150g salted butter, softened • 1 large free range egg
Almond paste:
• 250g of skinless,
blanched almonds
• 225g caster sugar
• A few tablespoons of milk
• A little icing sugar to dust
• 750ml double cream, whipped
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Melt the butter in a large saucepan and pour the milk in,
heat until lukewarm. Mix in the yeast.
In a large bowl mix together the flour, sugar, salt, and the cardamom.
Make a well in the dry ingredients and mix in the wet ones along with
the egg. Bring a dough together and knead on a clean floured work
surface for 4 minutes. Place back in the bowl and cling film and
a tea towel and leave to prove in a warm, dark place for 45-60 minutes
or until the dough has doubled in size.
Preheat the oven to 190°C. Turn the dough out onto a clean work
surface, divide the dough into 18 pieces (80g each) and roll each into
a ball. Put the buns on a baking sheet lined with parchment paper.
Brush the buns with a little beaten egg or milk and bake in the centre of
the oven for about 10 minutes. Leave to cool on a wire wrack.
Prepare the almond paste by blitzing the almonds and caster sugar in
a food processor. Then add a few drops of milk until you have thick
smooth paste. Place in the fridge to firm up and become solid.
Cut a triangle out of the top of each bun and scoop out some of
the insides, to make a small hole for the filling. Save the breadcrumbs
in a mixing bowl.
Grate the almond paste into the breadcrumbs and bring together
a creamy paste using a few tablespoons of milk. Fill the buns with
tablespoons of the filling and then pipe whipped cream on top.
Place the the tops back on, dust the buns with icing sugar and serve.
February 2014 • ScandAsia.China 19