- Yield : 12 buns
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 1:30 h
Semlor or Swedish Lent Buns are traditionally eaten on Shrove Tuesday but they are so tasty that it seems a shame not to eat them all the year round. In fact Carol made the mistake of going out and leaving the kitchen to me so I decided to make something a little naughty and very indulgent. I didn’t notice any complaints though when she got home and tried some. Semlor have such a lot going for them with the soft cardamom laced buns holding an almond flavoured filling and topped with whipped cream.
- For the buns
- 40g butter
- 150ml milk
- 1 egg
- 2 tsp active dried yeast
- ¼ tsp salt
- 30g sugar
- 1 tsp ground cardamom
- 250g plain flour
- For the filling
- 100g marzipan (or almond paste), finely grated
- 120ml milk
- 200ml whipped cream
- icing sugar to dust
Melt the butter in a saucepan over a medium heat and then add the milk. and heat until warm.
Put the yeast into a bowl and whisk in some of the warm butter and milk mixture until smooth.
Into a large bowl put the salt, sugar, egg, flour, yeast mix and remaining milk and butter mixture. Hand mix until combined and leave to rise, covered with a cloth, for 30 minutes.
Put the dough onto a flour dusted surface and knead until smooth.
Line a baking sheet with baking parchment and work the dough into 12 ball shapes. Place the balls onto the sheet, cover and leave to rise for 30 minutes.
Put the buns into a preheated oven, 225°C/Gas Mark 7, and bake for 8-10 minutes until golden brown then remove and leave to cool.
Cut a thin slice from the top of each bun and set aside. With a fork hollow out some of the crumb from inside the buns and put the crumb into a bowl.
To the crumbs add the grated marzipan and 120ml milk and blend to a thick creamy consistency.
Using a teaspoon put enough of the mix into the hollowed bun to just reach the top.
Top with the whipped cream and then replace the top. Dust with icing sugar and serve.