• Angelica Larsson

Caramel semla | Vegan | Fettisdagen

Hello my lovelies! We are here at the end of our semle crazed month! It's been fantastic and to finish the month of we are making a caramel flavour semla with a braided bun.



What you need for dough:


25g yeast

75g vegan butter

7 1/2 dl (3 cups) flour

2 1/2 dl (1 cup) vegan milk

3/4 dl (0,4 cup) sugar

2 tsp ground cardamom

1/2 tsp salt


What you need for caramel filling:


350g almond paste

90g icing sugar

2 1/2 dl (1 cup) vegan whipped cream

3 tbsp vanilla sugar

1 tsp crushed cardamom

200ml vegan caramel ( I am using Kung Markatta )


What you need for whipped cream:


2 1/2 dl (1 cup) vegan whipped cream

2 tbsp vanilla sugar


Icing powder for dusting


Should make around 8-10 buns.


In a pot bring the milk and butter to heat only until it's finger warm once it's finger warm take it off the heat and add the yeast and stir until it's dissolved.


I will be using a kitchen machine to knead the dough but if you don't have one at hand add the following into a bowl the yeast/milk mixture, sugar, salt, crushed cardamom and the flour. Knead the dough 15 minutes by hand our 10 minutes in a machine.

Now cover the buns with a towel and allow to rise for about an hour.


On a flat surface divide the dough into 8-10 pieces and then divide those pieces into 3 pieces each as we are going to braid each bun. Once braided fold the ends underneath and pop them onto a baking tray with a baking sheet.

Allow to rest while we heat up the oven to 225℃ (435℉)


Place the baking tray in the middle of the oven and bake for 10-15 minutes. Allow to cool.

We will make our filling in the meantime.


In a bowl add vegan whipped cream, vanilla sugar, cardamom, icing sugar, caramel and grate in the almond paste. Whisk the ingredients together until it looks smooth and somewhat firm.


Set aside for now while we whip together vegan whipped cream and vanilla sugar.


Once the buns are cool we will slice of the top of the bun creating a little cute braided hat. Scoop out the centre of the bun and fill it up with the caramel filling.


Pipe on the whipped cream and pop on the hat. Give a dusting with icing sugar.



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