A Swedish tradition sweet bun, made with cardamom and filled with almond paste and whipped cream. An historic bun, predating the Swedish Reformation of 1527 and a bun that is said to have killed a king or maybe not.
Next, combine your warm milk, melted butter and fresh yeast. This is your “wets”.
Using a stand mixer, hand mixer or by hand, mix your drys and wets in a bowl until well blended.
When combined, place the ball of bun dough in a large bowl and cover. Place in a warm part of the room and allow to rise for thirty (30) minutes.
It's time to get that oven up to temp. Set it for 235°C (450°F).
This is where the egg comes in. Lightly beat the egg with a small splash of water until it mixture is thinned and ready to brush. Next, lightly brush the top of the risen buns with the mixture. This will give them that lovely golden color when baked.
With the oven up to temp, place the risen buns on the center rack and bake for about 8 minutes. Keep a close eye on them as they may need to be covered with aluminum foil to prevent over browning. Once brown and cooked, remove and cool.
Once cooled, using a sharp bread knife slice off the top half of the Semlor buns. Make a slight well in the bottom piece by plucking out some of the cooked bun. Reserve the bun crumbs for use in the almond paste filling (recipe follows).
Using the leftover bun crumbs, mix the almond paste with a splash of milk to make a nice spreadable filling for the buns.
Whip the heavy cream until it holds tight peaks. Fill your piping bag fitted with the star nozzle. Place in refrigerator until needed.
Now, place either your homemade or store bought almond paste mixture on top of the bun to fill the well and come to the edges.
Pipe on some whipping cream and lightly dust the icing sugar on the tops of the buns. They are now ready to eat...
Please note that the quantities can be changed by entering the amount you wish in the quantity indicator. However, the metric will not change.
As for the filling of the Semlor buns, feel free to experiment. We always make some with lemon curd, homemade raspberry and strawberry jam. They are good with any sweet filling.