Semla - Swedish bun

Category: Bakery products
Kitchen: swedish
Semla - Swedish bun

Ingredients

Dough:
dry yeast 1.25 tsp
wheat flour 320 g
milk 130 g
egg 55 g (1 pc)
salt 0.5 tsp
granulated sugar 50 g
butter 50 g
cardamom taste
Filling
almond 100 g
granulated sugar 70 g
milk 80 g
For filing:
whipping cream 250-300 g
powdered sugar
Additionally:
1 yolk and a few drops of milk

Cooking method

  • Dough:
  • Mix yeast with flour (leave 50 g of the total), add salt, sugar, egg, warm milk and cardamom (did not add). Knead the dough for 5-7 minutes, until the flour is evenly moistened. Let the dough rest for 15-20 minutes.
  • Add softened butter and remaining flour. Knead a soft, non-sticky dough. Fermentation - 90 minutes with one stirring in the middle of fermentation.
  • Dust the table with flour, lay out the dough, knead and divide into 8-10 equal pieces. Form round dough pieces. Place them on a baking sheet lined with baking paper, seam side down. Proofing under the foil for 45-50 minutes until doubled. Before planting in the oven, grease the rolls with a mash of yolk and a few drops of milk.
  • Bake in an oven preheated to 220C (convection 200C) degrees with steam for the first 8-10 minutes, then lower the temperature to 190C (convection 170C) degrees and bring the rolls to readiness.
  • Semla - Swedish bun
  • Filling:
  • Combine almonds and granulated sugar in the bowl of the food processor. Grind in "pulse" mode into small crumbs. Add warm milk, stir.
  • Assembly:
  • For warm rolls, cut off the top and carefully remove some of the pulp to form a "funnel" for the filling.
  • Combine the almond mass with the crumb of the buns, stir and fill the buns with this mixture.
  • Place the whipped cream on the filling immediately before serving, cover with the cut lid and sprinkle with powdered sugar.
  • Bon Appetit!
  • Semla - Swedish bun

The dish is designed for

8-10 pcs

Time for preparing:

2.5 hours

Cooking program:

oven

Note

Based on the recipe: 🔗

I didn't manage to put the cream on the buns beautifully, although I whipped them into a dense mass.

Omela

kada this torture with rolls will stop !!!!!
Elena Tim
Little boy, move over, I'll collapse next to you!
And although I am absolutely indifferent to any rolls ... THIS is something !!! Man, top class !!!
Tanyulya
Cool buns !!! The oven is too lazy (the cakes have not eaten yet and rum bucks), but if they were treated, I would have eaten with coffee
poiuytrewq
Fall away! It’s necessary to make such a beauty.
Sonadora
Girls and boys, thank you very much!
Normal rolls should look like this:
Semla - Swedish bun
Now, if the Khlebopechkinsky confectioners pull themselves together, they will say that I messed up with cream that such a texture did not work (I tried to "plant" them with a pastry bag).
naya
Sonadora! and rolls and crisps
Tata
Sonadora, COOL It is impossible not to want such rolls!
Sonadora
Thank you girls. Try it. The buns are delicious.
Kirks
But it seems to me that in your version the rolls look better - it is more convenient to eat them
MariS
Quote: Kirks

But it seems to me that in your version the rolls look better - it is more convenient to eat them

And I am of the same opinion!
Semla - Swedish bun

These don't look quite real ...
Man, to me your buns are much nicer and somehow dearer or something - they are OURS!
Pulisyan
Oh, Man, just saw the photo, I immediately realized - the smell comes from your bakery! It’s crazy to go out of your mind! And in your version, the cream is really more comfortable somehow! And it is convenient to eat and the intrigue is hidden inside! ... Beauty !!!
Sonadora
Natasha, Marisha, Sashathanks girls.
Only now it came to light: maybe it was necessary to add some thickener for the cream?
irza
Quote: Sonadora

Girls and boys, thank you very much!
Normal rolls should look like this:
Semla - Swedish bun
Now, if the Khlebopechkinsky confectioners pull themselves together, they will say that I messed up with cream that such a texture did not work (I tried to "plant" them with a pastry bag).

Sonadorochka, I was passing by here and I heard that the cream is not whipped with you. I want to know everything - what kind of cream - natural or vegetable, what fat content, what temperature, how it was whipped, when the powder was added. Let's figure it out
Sonadora
Ira, natural cream, were cold. Like these ones:
Semla - Swedish bun.
Whipped up normally, did not add powder. I put them in a bag, and then ... the result in the photo - beauty did not work. I am tormented by vague doubts that the point is not at all in them, but in my crooked feet.
irza
Natural cream will not give a clear relief that will last for a long time. But, if you beat them very well to the peaks and fix them with powder and thickener, then we will still get a short-lived beauty.
Did you just use a bag, without a nozzle?
julia007
Gorgeous buns! Very appetizing!
galchonok
What buns!
Sonadora
Yeah, Irisha, Thank you! Usyo wrote it down, suddenly I still want to play "pastry chef". I used the bag with a nozzle.

Julia, Checkmark, Thank you! Most importantly, they are easy to prepare and delicious.
lu_estrada
Nooo, Manechka, yours, that is, our rolls are beautiful, homemade, causing a strong appetite, and those, fii, are a fake!
Vilapo
Marisha, the rolls are gorgeous And without the relief of the cream they are beautiful
ang-kay
I killed it!
* Karina *
Manyunya I have not yet left Krantz, like my relatives, and then bang rolls 🔗
Ass
Thank you for the beautiful recipe !!!!! Looks stunning.
You can ask the question: Connect the almond mass with the crumb of the buns - just by hand, or stir it in a combine to become homogeneous? I wanted to try.
Thank you.
Mar_k
Sonadora, Beauty !!!! I will try the oven, I really wanted to !!! I will just test the new HP, there the dough program is already 2 hours !!!
Naroma
These are not rolls, these are cakes !!!!!!!!!
PS And as a child, did you pluck the pulp from round buns and put condensed milk there? I'm also candy ...
Vitalinka
Manechka, this is just a masterpiece!
N @ dezhd @
Manechka, what are the delicious buns, and I just want to bite a little bit, but okay I would eat the whole bun and not blink an eye. I will definitely cook.
Sonadora
Girls, thank you my dear! So nice, honest word, that you liked the idea.

Quote: Ass
Combine the almond mass with the crumb of the buns - just by hand, or stir it in a combine to become homogeneous?
It will be even more convenient in a food processor than a spoon or fork.

Quote: Naroma
As a child, did you pluck the pulp from round buns and put condensed milk in there?
Natasha, what a good idea! I'll have to try!
Admin

Mashun, only today I got to your buns-buns, the turn stood to fit in with my post
Very spectacular donuts, well conceived - I really liked the YOUNG MAN!
Sonadora
Thank you, Tanechka.
My husband is all about these rollsxand buzzed (we tried them for the first time last winter at the Finns). They, as it turned out, are very popular from the countries of Scandinavia and the Baltic states, according to some sources, since the 16th century. They baked them earlier on Shrovetide week, on Tuesday, hence the name of this day - Fat Tuesday.
svetlanna
Sonadora, can I use spray cream? I’m even tired of whipping (to be honest, I don’t know how to whip cream yet).
Sonadora
Sveta, can. Just put them on those buns that will be eaten right away. After storing the finished rolls in the refrigerator and warming up, the cream will "float", whipped packaged too.
Svetta
Sonadora, God, what BELLS ... !!! Yes, I will sell my homeland for rolls !!!!!!!!! I already feverishly realize that not everything is in the fridge ... I will definitely bake and eat it !!!
Sonadora
Quote: svetta
Yes, I will sell my homeland for rolls

Quote: svetta
Be sure to bake and overeat !!!
Sister!!! I will look forward to it!

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