Lemon curd & meringue semla | Vegan | Fettisdagen
Hello my lovelies! So what are we up to today, well we are making a traditional Swedish pastry. My dear friend Ana asked when I was going to make a vegan semla and she also suggested different flavours and I of course felt like this was a great idea and that I would happily take this challenge on. So I want to thank Ana for this great idea and share these recipes with all of my Shadefooders! We are making 5 different semlor and one of them
I am sharing on my Patreon and if you want to support me on there I have 3 different tiers and the Shadefooders tier allows you the additional video content.
What you need for dough:
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 meringue:
1 dl (0.4 cup) sugar
3/4 dl (0.3 cup) aquafaba
1/2 tsp vanilla sugar
1/4 tsp cream of tartar
What you need for lemon curd:
1 1/4 dl (1/2 cup) sugar
1 1/4 dl (1/2 cup) vegan milk
1/2 dl (1/4 cup) lemon juice
1 tbsp cornstarch
2 tsp lemon zest
Icing sugar for dusting
Should make around 8-10 buns.
Follow along using my video below.
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 roll them into rolls. Cover a baking tray with a baking sheet and pop the rolls on. 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.
In a pot add sugar, cornstarch, vegan milk, lime zest and lime juice bring to a boil on medium high heat while whisking constantly until it begins to thicken up. It should take about 5 minutes.
Take it off the heat and allow to cool.
In a bowl add aquafaba, vanilla powder and cream of tartar. Whisk until it starts to become fluffy and now add a little bit of sugar at a time while whisking. It should look fluffy, glossy and your peaks should stay. Set aside for now.
Once the buns are cool we will slice of the top of the bun. Scoop out the centre of the bun and fill it up with the lemon curd. Pipe on the meringue and using a flambé burner give the meringue a lovely golden colour.
Give a dusting with icing sugar.