Jag älskar verkligen semlor. Och ända sen jag flyttade från Sverige har jag försökt lära mig hur man gör riktigt goda semlor hemma. Det är faktiskt lättare än man tror!
To make 10
BUNS
25 g fresh yeast (12g active dried yeast)
250ml milk
30g caster sugar
1 egg yolk
1 tbsp freshly ground cardamom seeds
½ tsp salt
120g bread flour
120g plain flour
75 g room temperature butter
+ 1 egg to brush with
ALMOND FILLING
100g roasted almonds
100g icing sugar
1 egg yolk
4 tbsp milk
CREAM TOPPING
300ml double cream
30g milk
1 tbsp caster sugar
Heat the sugar and milk until luke warm.
Pour into a stand mixer and dissolve the fresh yeast. Pour in the flour, cardamon, salt and flour.
Knead the dough for 5 mins on a stand mixer until soft and comes together. Add in the butter and continue kneading for 5 - 10 mins until the dough comes away from the side and is very shiny.
Cover and allow to rise for 1 hour or until doubled
Punch the dough (gently) to release the air and divide into 10 balls
Shape neatly into small balls and place onto a lined baking tray, placing well apart.
Cover and allow to rise for another 30 mins or until doubled. Meanwhile, preheat the oven to 220C
Egg wash the buns and then bake for 10-12 mins until golden and puffed.
Allow to cool completely
For the almond filling blend up the almonds and icing sugar to form a paste. Add the egg white and continue blending.
Cut the tops off the buns using scissors and pick off about 1 tsp of the dough inside per dough. Tear up this dough and add to the almond filling.
Pour in the milk and mash together with a fork. Season with a pinch of salt.
Whip the milk, cream and sugar together to form soft peaks.
Fill the buns with the almond filling, pipe on some cream and top with the top of the bun
Dust with icing sugar and serve