SvIngredients
- 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
- Crumble the yeast in a bowl.
- Add the milk and heat up to 37°
- Stir until it has dissolved.
- Then run everything in a dough mixer for a couple of minutes until everything is mixed.
- 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
- Add the rest of the ingredients and run in the dough mixer to an elastic dough.
- Leave to rest for about 15 minutes and then weigh out pieces of the desired size (60 grams).
- Set the oven to 210°.
- Let rise until doubled in size and place in the oven.
- 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
- Roast 300 g of almonds.
- Mix all the almonds quite well. A few pieces may remain.
- Mix the bitter almonds separately.
- 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.