Ingredients

  • 1 liter of milk or water
  • 2000 g special wheat flour
  • 100 g of yeast
  • 400 g of butter
  • 300 g of sugar
  • 16 g of salt
  • 24 g cardamom
  • 300 g roasted almonds
  • 800 g scalded almonds
  • 700 g of sugar
  • 400 g of water
  • 25 g bitter almonds
  • 2 dl whipping cream & icing sugar

Semlor are a must in February!

Pre-dough

  • 1 liter of milk or water
  • 1200 g special wheat flour
  • 50 g of yeast
  1. Crumble the yeast in a bowl.
  2. Add the milk and heat up to 37°
  3. Stir until it has dissolved.
  4. Then run everything in a dough mixer for a couple of minutes until everything is mixed.
  5. Leave to ferment for 30-60 min.

Remaining dough

  • 800 g special wheat flour
  • 50 g of yeast
  • 400 g of butter
  • 300 g of sugar
  • 16 g of salt
  • 24 g cardamom
  1. Add the rest of the ingredients and run in the dough mixer to an elastic dough.
  2. Leave to rest for about 15 minutes and then weigh out pieces of the desired size (60 grams).
  3. Set the oven to 210°.
  4. Let rise until doubled in size and place in the oven.
  5. Lower the heat slightly and bake until golden brown.

Almond filling with roasted almonds

  • 300 g roasted almonds
  • 800 g scalded almonds
  • 700 g of sugar
  • 400 g of water
  • 25 g bitter almonds
  1. Roast 300 g of almonds.
  2. Mix all the almonds quite well. A few pieces may remain.
  3. Mix the bitter almonds separately.
  4. Mix all the mixed almonds with sugar and water.

It can be good to make the filling a few days in advance so that it absorbs the water and becomes a creamy mass.

The last

When the buns have cooled, cut or cut off a lid and fill with the mass. Whip cream and sprinkle on. Put the lid on and dust with icing sugar.

Questions about the recipe?

Contact the head chef and head sommelier
Inga-Lena Eriksson