SEMLA RECIPE RECIPES

Steps:

• To make the starter, first, dissolve the yeast in warmed milk. Then, add the sugar and the flour and knead everything — for 5 minutes in a stand mixer or 10 minutes by hand — until you have a smooth dough. Cover with a cloth and let rest for 30 minutes until doubled in size.
• Add the ingredients listed for the second dough to the starter and knead until combined and elastic — about 15 minutes by hand or 10 minutes in a stand mixer. It’s important not to skip or speed up this step as the dough needs time to develop gluten.
• Divide the dough into 70g (2.5 oz) pieces.
• To shape into a ball, first, press on a piece of dough with the palm of your hand. Then, run in circles to get a smooth dough. Finally, cup the dough with your hand, but do not press on it, and move it in circles until you get a perfectly round shape. Then, shape the remaining pieces of dough the same way.
• Transfer the balls of dough onto a baking tray lined with parchment paper, taking care that there is a lot of space between each piece of dough. Cover the tray with a cloth and leave them to rise until doubled in size.
• While the dough is resting, toast the almonds for the almond paste and the filling (200g/7 oz). Toast them in batches (they need to be arranged in a single layer) in a pan for 3-5 minutes over medium heat, constantly stirring, so they do not burn. Once golden and nutty, take them off the heat and transfer them onto a plate — do not leave them in the pan as they will continue to cook while in the pan. Leave them to cool completely.
• Take 100g/3.5 oz of toasted almonds and add them to the food processor. Grind until you have a fine powder, then add the sugar and grind until combined. While grinding, add a bit of water — two to three tablespoons or more — just until it comes together and turns into a paste.
• Coarsely chop the remaining almonds, then add them to a bowl together with the almond paste and the remaining ingredients for the filling. Mix until you get a homogenous paste. Transfer into a piping bag.
• Bake the buns in the middle of the oven at 225°C/430°F for 10-13 minutes or until golden. Transfer onto a wire rack and let cool completely.
• Using scissors or a knife, cut a triangle off the top of each bun. Then, scoop out the insides with a fork — the more you scoop out, the more space for the filling.
• Pipe the almond filling into each bun, then top with whipped cream. Next, place the lid on top of the whipped cream and sprinkle with powdered sugar.

Steps:

• To make the starter, first, dissolve the yeast in warmed milk. Then, add the sugar and the flour and knead everything — for 5 minutes in a stand mixer or 10 minutes by hand — until you have a smooth dough. Cover with a cloth and let rest for 30 minutes until doubled in size.
• Add the ingredients listed for the second dough to the starter and knead until combined and elastic — about 15 minutes by hand or 10 minutes in a stand mixer. It’s important not to skip or speed up this step as the dough needs time to develop gluten.
• Divide the dough into 70g (2.5 oz) pieces.
• To shape into a ball, first, press on a piece of dough with the palm of your hand. Then, run in circles to get a smooth dough. Finally, cup the dough with your hand, but do not press on it, and move it in circles until you get a perfectly round shape. Then, shape the remaining pieces of dough the same way.
• Transfer the balls of dough onto a baking tray lined with parchment paper, taking care that there is a lot of space between each piece of dough. Cover the tray with a cloth and leave them to rise until doubled in size.
• While the dough is resting, toast the almonds for the almond paste and the filling (200g/7 oz). Toast them in batches (they need to be arranged in a single layer) in a pan for 3-5 minutes over medium heat, constantly stirring, so they do not burn. Once golden and nutty, take them off the heat and transfer them onto a plate — do not leave them in the pan as they will continue to cook while in the pan. Leave them to cool completely.
• Take 100g/3.5 oz of toasted almonds and add them to the food processor. Grind until you have a fine powder, then add the sugar and grind until combined. While grinding, add a bit of water — two to three tablespoons or more — just until it comes together and turns into a paste.
• Coarsely chop the remaining almonds, then add them to a bowl together with the almond paste and the remaining ingredients for the filling. Mix until you get a homogenous paste. Transfer into a piping bag.
• Bake the buns in the middle of the oven at 225°C/430°F for 10-13 minutes or until golden. Transfer onto a wire rack and let cool completely.
• Using scissors or a knife, cut a triangle off the top of each bun. Then, scoop out the insides with a fork — the more you scoop out, the more space for the filling.
• Pipe the almond filling into each bun, then top with whipped cream. Next, place the lid on top of the whipped cream and sprinkle with powdered sugar.