Semlor

Name: Semlor
Total time: 3 h
Yield: 12 Semlor
Ingredients: 20 g Fresh yeast; 240 mL Milk, lukewarm; 400 g White flour, wheat; 80 g Sugar; 1 Egg; 2.5 tsp Cardamom, ground; 1 tsp Salt; 100 g Butter, soft; 200 g Almonds, peeled; 30 g Icing sugar; ~40 mL Milk, as required; 1 tsp Cardamom, ground

Cardamom and marzipan flavour

Season:

February - March

Keywords:

Sweden Pre-Lent almonds Cardamom Small pastries Yeast

Portions:

12 Semlor

Adjust Amount:

Ingredients

Dough

20 g

Fresh yeast

240 mL

Milk, lukewarm

400 g

White flour, wheat

80 g

Sugar

Egg

2¹/₂ tsp

Cardamom, ground

1 tsp

Salt

100 g

Butter, soft

Almond filling

200 g

Almonds, peeled

30 g

Icing sugar

~40 mL

Milk, as required

1 tsp

Cardamom, ground

Bulk Fermentation:

30 minutes

Final Proof:

1.5 h

Baking:

12 min at 220 °C Top/bottom heat

On the Plate:

3 h

Instructions

Mix the fresh yeast with the lukewarm milk and a pinch of sugar and add to the proofing mixture.
If the proofing test is successful, put all the ingredients except the butter into a food processor and knead for a few minutes until the dough is well kneaded. The dough will still be relatively firm at this point, but it should be possible to knead the dough until a window test is achieved.
If the window test is successful, you can now knead in the butter bit by bit on a low setting. Continue kneading for a few minutes until everything is homogeneous again. The dough will now be relatively soft because of all the butter.

Last modified: Apr 16, 2024, 01:27 PM