SEMLOR BUNS RECIPES

Steps:

• Crumble the fresh yeast (or tip the dried yeast) into a large bowl. Melt the butter in a pan, remove from the heat and pour the milk into the pan. When the mixture is cool enough to dip your finger into, pour it over the yeast, stirring to combine.
• Add 1 egg, the caster sugar, a pinch of salt, the baking powder and the flour, then stir to form a very soft dough.
• Using a stand mixer with a dough hook or beaters on a medium speed, knead the dough for about 5 minutes until it comes away cleanly from the sides of the bowl. (Or knead it by hand on a lightly floured surface for 10-15 minutes.) Leave it to rise in the bowl, covered with a clean cloth, for 30-45 minutes until it has grown to one and a half times its original size.
• Turn the dough out onto a floured surface, then knead, dusting with flour as needed (it should be soft but not sticky), until smooth and elastic.
• Divide the dough into 12 equal pieces and shape each into a smooth ball. Line a baking sheet with baking paper, then lay the balls out, leaving a few centimetres between them. Cover with a clean cloth and leave to prove for 1 hour or until they’re puffed and your finger leaves an imprint in the dough when touched lightly. Heat the oven to 220°C/fan200°C/gas 7.
• Lightly beat the remaining egg. Brush the buns with the beaten egg, then bake for 10 minutes or until golden brown (see tips). Cool on a wire rack.
• When the buns are cooled, cut the top third off each one and set aside. Grate the marzipan into a bowl, then mix with the milk until creamy. Spoon a layer of the almond cream onto the cut side of each bun base, then dollop or pipe a layer of whipped cream on top. Replace the bun tops and dust lightly with icing sugar.
• To serve your buns the traditional way, heat some milk in a pan (around 600ml for 4 people) with a cinnamon stick. Put each bun in a bowl, then pour in the hot cinnamon milk.

Steps:

• In a large bowl, whisk together eggs with butter and milk. Sprinkle yeast overtop and allow to soften for 5 minutes. Meanwhile, sift together 5 cups flour with 1/2 cup sugar, salt, and ground cardamom. Once yeast has softened, stir flour mixture into milk mixture until a soft dough forms. Cover bowl with a towel, and allow to rise in a warm spot for 30 minutes.
• Sift together flour and baking powder. Stir into risen dough, then knead until smooth. Form into 16 balls (or 24 if you'd like smaller semlor) and place onto greased baking sheets. Cover with a towel, and allow to rise until doubled in bulk, 35 to 40 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven 10 to 15 minutes until golden brown and the center has firmed. Cool buns on a wire rack to room temperature.
• Once cool, cut a slice about 1/2 inch thick off of the top of the bun and set aside. Scoop or cut out the center of the buns, leaving a shell about 1/2 inch thick. Tear the removed bread into small pieces and place into a bowl. Moisten the bread with milk, then mix in marzipan until smooth. Add additional milk if needed until the marzipan filling is nearly as soft as pudding.
• Whip cream with 2 tablespoons sugar to stiff peaks. Fill each shell with a spoonful of marzipan filling. Pipe whipped cream on top of the filling to 1/2 inch over the top of the bun. Replace the tops onto the buns, and dust with confectioner's sugar before serving.