15 Mar 2011

Swedish Semla Recipe


James has now eaten three of these beauties, and I have scoffed down four! They are seriously the best thing ever... here is the recipe:

Ingredients for 8 semlor (semla in plural is semlor):

50 g butter, melted
1 cup milk [2 dl]
50 g fresh yeast or 1 packet of dried yeast
1/4 tsp salt
1/4 cup sugar [1/2 dl]
1 egg
3-3,5 cups flour [7-8 dl]

Filling:

whipping cream
marzipan
icing 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 (if you're using fresh yeast you have to heat the liquid to 37°c for the yeast to work properly). 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 to sticky, add a little more flour.

Now comes a really important bit, you want 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. I have noticed that when you use fresh yeast the dough rises up really nicely if you just leave it, but with dried yeast it sometimes doesn't. Since fresh yeast is really hard to find in the UK I now use this trick; place the bowl somewhere it can get a little heat from underneath, if your oven gets a little warm on top when it's on this is perfect (I don't mean that the hob should be turned on, just the warmth from the oven being on), or do what I do, place the bowl above a radiator, works like a charm!

When your dough is big and beautiful cut it into smaller parts and make round buns, don't make them too big! Leave them under the tea towel again for a further 20 mins.

Brush with whisked egg and bake them in the oven on 430°F [225°c ] until they are golden brown, around 15 mins.

When the buns have cooled down, stick a fork around the top of the whole bun to make a "lid". Scrape out some of the buns inside to make more room for the filling. The stuff you've just scraped out you can either put in the filling or just eat!
Whip the cream with a little icing sugar added, grate some marzipan on the largest "holes" and mix with the cream. I usually mix in a little bit of the inside of the buns too. I also put a little chunk of marzipan at the bottom of the bun as a bonus! Smooth the cream on the bun, place the lid on top and sprinkle with icing sugar. Voila!

If any non-Swedish peeps make these I would really love to hear how it went and if you liked them!

20 Comments:

my best friend jules said...

Ah! I love these buns :) In Finland we call them "laskiaispulla" :) Such a long word, I know :D
xox mervi

ps. thank you so much for adding you button :) really warms our hearts! yay! :)

clau said...

Another irresistible temptation...mmmmmm the first pic makes me hungry!!!Suuuuperdelicious!Thanks for the recipe!
Xoxo

Amylou said...

Wow that really looks amazing!

the real mia said...

These look so wonderful. I can't wait to try your recipe out.

Amber Blue Bird said...

holy crap, those look dangerously delicious

chiara said...

slurp!

Poppies and Sunshine said...

This really looks amazing!!

babypicturethis said...

I think I gained 5lbs just looking at these babies - they look DELICIOUS!

Breeanna @ a brilliant melody said...

oh wow that looks so yummy! I might have to try that!

Ashley said...

YUM YUM, Lisa!! I would love to make these! Thanks for sharing the recipe!!! I love trying new things. :)

Amanda said...

Beautiful! These sound so tempting.

Nhu-Y D said...

These look so yummy! I definitely have to try these, I love marzipan.

Anonymous said...

Sweet Lisa,
it look delicious ;)))
And your pictures are so beautiful, I am always in love....they bring me in another world.
Thank you.

All the best,
Snezka

Insidethebag said...

Hej Lisa,
thanks for sharing this recipe.
I moved here in Sweden five months.
I like to try and learn different recipe from this country, so this was perfect for me.
I wrote something on my photography-food-blog about the Semlor and I used a link to your post for the recipe I hope you will like it.

http://insidethebag.tumblr.com/post/17546042283/semla-carnival

Tack!

Sabrina

Me And My Sweets said...

Your semla looks super cute!!! here's my take on the semla, my first ever homemade semla:-)

http://meandmysweets.blogspot.com/2012/02/today-its-fat-tuesday-and-in-sweden-we.html

BasementCat said...

I just used your recipe, but used cardamom in my dough... Do you have any tips for getting the creamy center just right? Mine are a little... Melty.

C.Sjöman

Lisa {A Piece of Lisa} said...

@BasementCat:

Whip the cream with an electrical whisk until it's quite hard, not like you've almost made butter :) but it should be firm. Then mix with the marzipan and that should be fine. Make sure the buns have cooled off before you put the cream inside. Hope that helps!

Plan and Play said...

Hi Lisa, I tried this recipe over the weekend and it turned out delicious... Like BasementCat I added a little bit of Cardamon to the dough... I will try making them again soon! I will post pictures and a link to your blog later this week. I have to tell you... Your blog is so beautiful, I have been perusing it to no end. I especially found useful your photoshop tutorials. Your pictures are just so nice!

Cheers from the US

Elena

Lisa {A Piece of Lisa} said...

@Elena:
Thank you so much for your kind words, I'm so glad you likes this recipe and my tutorials!

I'd love to see your semla so send me a link to your post if you want :-)

All the best,
Lisa

Plan and Play said...

Lisa, Check out my post for the Semlor I made... My kiddos devoured them... I'm surprised I even got a picture of them.

http://planandplay1.blogspot.com/2013/02/swedish-semla.html

Elena

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xoxo Lisa

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