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Swedish Shrove buns (Semlor)

Cook time: 0 min.
Servings: 8 pcs

Ingredients for Swedish Shrove buns (Semlor)

Giblets from dough balls
0.5Eggs (the second half eggs used for brushing)
174gGood room temperate marzipan
2tbspIcing sugar
2.5dlWhole milk
2-2.5dlWhipped cream
4Ground almond
7-7.5dlWheat flour

Instructions for Swedish Shrove buns (Semlor)

To prepare the Swedish Shrove buns (Semlor) recipe, please follow these instructions:

Crumble the yeast into a bowl, and stir it with a splash of milk. Melt the butter and add the rest of the milk. The liquid must be approximately 38 g warm whereafter the mix in the dissolved yeast. Add the almond flour, sugar, cardamom and half of the flour. Mix everything together well and then stir in half the eggs in the rest of the flour little by. Add a time and knead until the dough is smooth and steady, and not from sticking when you touch it.
Sprinkle a little flour over the dough and cover it with a tea towel. Let the draw in room temperature for about 1 hour. Knead the dough on a floured countertop until it is smooth and even. Share it in 8 equal pieces, and shape each piece into a bun. Put the dough balls on a baking tray with baking paper and let them after raising covered in 30-40 minutes.
Brush the buns with the other half of the egg. Set them in a preheated oven, 225 g, and behind them in 10-12 min. dough balls are finished, when it sounds hollow if we knock them easily at the bottom. Let the buns cool. Inserts marcipanen into small pieces, and put them in a bowl. Cut the triangular lid of dough balls, and the tomb of the insides out with a teaspoon. MOSS giblets and marcipanen together with a fork, and add the milk a little at a time, until the mixture has a creamy consistency. Favor filling into dough balls.
Whip cream and sugar, for thick whipped cream, and put it on top of the filling. Place a lid on each muffin, and sieve icing sugar over them.