• Angelica Larsson

Traditional semla | Vegan | Fettisdagen

Hello my lovelies and welcome back to our next recipe and today we are making a traditional semla. This is the semla I have grown up with and have come to love, I do know that there are those who rather have one with vanilla filling but if you haven't had a semla yet I recommend starting with this one. It has a wonderful creamy centre flavoured with almond paste.

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 almond paste filling:

350g almond paste

90g icing sugar

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

3 tbsp vanilla sugar

1 tsp crushed cardamom

What you need for whipped cream:

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

2 tbsp vanilla sugar

Icing sugar 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 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.

We will make our filling in the meantime.

In a bowl add vegan whipped cream, vanilla sugar, cardamom, icing sugar 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.

Once the buns are cool we will slice of the top of the bun creating a little hat. Scoop out the centre of the bun and fill it up with the almond paste filling. Pipe on the whipped cream and pop on the hat.

Give a dusting with icing sugar.

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