The Semlor or Semla is one of the most typical buns of Sweden, Finland and Estonia. Especially during the Lenten era it is customary to find these exquisite Swedish buns in all homes and pastries, it is tradition to prepare them on Carnival Tuesday. Despite its popularity and seniority, the exact characteristics that every semor must have to be considered authentic are still unknown. In this way, I do not know if the ones I prepare are the originals or not, what I do know is that they are delicious. Do not think about it and prepare these Swedish Cardamomo buns following the step by step that I detail below.
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Forr | 🤯 Medium Distribution |
| Ingredients to do semor: |
| 50 grams of butter. 400 grams of strength flour huevo to paint for the filling: 100 grams of ground almond 100 grams of sugar (½ cup) 500 milliliters of cream mounted 3 tablespoons of sugar sugar sugar sugar glas to sprinkle |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to do semor:
1. To prepare the Swedish buns, we take a saucepan or pot and heat the milk with the butter, sugar and yeast. We heat it very little, it is not necessary for the meter to melt completely.
2. When we have heated it a little, we remove the pot from the fire and incorporate the egg, the cardamom and the salt. Mix and add the flour little by little, previously sifted with the driver. We knead for a few minutes and form a ball with the dough.
3. Let the dough of the buns stand for 1 hour, or until we see that it has folded its size. When there is little to finish the rest time, we preheat the oven to 200ºC.
4. Once the volume is bent, we make small balls with the dough, all of the same size. The balls that I made weighed approximately 70 grams each. We paint the balls with beaten eggs and let them rest so that they bend their volume.
5. When their size has folded, we place them on a baking sheet lined with baking paper and bake them for 10 minutes, or until they take a golden tone on top.
6. For the filling of the Swedish buns, we mix the sugar with the almond flour and a little milk to join the ingredients and form as a kind of mazapan.
7. When the buns are cold, we cut them in half, we fill them with a layer of mazapan and cream mounted above, we close them and sprinkle glasses to decorate. Clever! We serve the semor accompanied with a cup of hot milk, a coffee or the drink that we like the most. More traditional dessert recipes and much more on my blog target = _blank rel = NOFOLLOWEL MUNDO DE TARA.
