Wednesday, February 20, 2013

Swedish Semla

Growing up in Venezuela we celebrated Carnival. Carnival is one last hurrah before the period of lent starts (in which you abstain from eating meat for the next 40 days before Easter). Different countries celebrate it differently. In Sweden, for example, they celebrate Fat Tuesday by eating a pastry called Semla (read more about other culture's celebrations here). I have to say... Semlor (plural for Semla) look amazing... I am not Swedish but heck... I can celebrate by eating pastry like the best of them, right?... So I found myself a recipe and gave it a try...

Celebrating Fat Tuesday Swedish style is good friends, really good.

Semla recipe slightly adapted from here


50 g butter, melted
1 cup milk
1 packet of dried yeast
1/4 tsp salt
1/4 cup sugar
1 egg plus one for egg wash
3-3,5 cups flour


Cold whipping cream
Marzipan - I substituted this with a couple of tablespoons of ground almonds
Powder sugar


Mix the milk, melted butter and egg in a bowl. In a separate bowl, mix yeast, sugar, salt and flour. Add the dry mix to the liquid mix a little bit at a time, while stirring with your hand. Take the dough out of the bowl and place on a floured table, the dough should be a little bit sticky but you should be able to knead it and make a smooth "ball". If it's too sticky, add a little more flour.

Allow the dough to rise to about double size, to make the buns really fluffy. Place the dough back in the bowl and leave it covered with a tea towel for about 30 mins. Allow it to rest in the warmest part of your kitchen (in my house, the warmest place is the bathroom... So I leave it there)
When your dough is big and beautiful cut it into smaller parts and make round buns (about 8 buns). Leave them under the tea towel again for a further 20 mins.

Whisk an egg and brush the buns. Bake them in the oven on 430°F until they are golden brown (around 15 mins).

When the buns have cooled down, cut the top of each of the them. Scrape some of the center out with a fork (allow enough room for the filling).

Whip the cream with a little icing sugar (to your taste) and the ground almonds and a little bit of the inside of the buns if desired. Pipe the whipped cream/almond mixture with a pastry bag and star tip if feeling fancy, place the lid on top and sprinkle with powdered sugar.
For the recipe and beautiful pictures go to "A Piece of Lisa" blog.

1 comment:

  1. Awesome-lloking semla Elena! :) I like how you made it your own, looks delicious!!

    Best wishes,


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