Now I must tell you, I already have a recipe for Semlor Buns on here. Don’t get me wrong, I love the classic pastry however on a trip back to Sweden last year, we ate the best Roasted Almond Filled Semlor buns ever. So here is my version of THOSE buns.
Swedish Semlor buns, enriched sweetened dough flavoured with cardamom and filled with almond paste and whipped cream. Light as a feather and mouthwateringly delicious. Semlor usually appear in bakeries in Sweden as near after Christmas as deemed decent but traditionally eaten on Shrove Tuesday, fettisdagen Swedes polish off a fair few of these enticing cream buns. Some like semla served with a splash of hot milk, poured over the top of the bun and served as a dessert.
Now for the method. I’m using my basic enriched dough recipe including the tangzhong technique. I’ve incorporated this method in to nearly all of my enriched bread dough recipes. The result is soft, fluffy buns, that stay fresh a little longer. What is it you ask? A Japanese yeasted bread technique that involves cooking a portion of flour and liquid, heated to boiling, until it thickens to a paste. It’s then cooled and added to the flour along with the other ingredients.
I firmly believe that all enriched sweetened dough benefits from a slow prove in the fridge overnight. It becomes easier to work with due to the gluten having time to relax fully. There’s no need to warm the milk before adding the yeast either.
Shaping the dough into buns can take a little practice, however cupping your hand and rolling in a circular motion at the same time will eventually create a neat ball. You can either opt to make 10 big or 14 mini buns in this recipe. Once they are baked and cool you have two options, slice across the top or cut in a triangular shape. Then remove approximately a third of the crumb to use in the filling.
The difference in this recipe is the roasted almonds, they add extra flavour to the already delicious paste. Not only that reserving some of the nuts to chop by hand adds a lovely texture.
DID YOU MAKE THIS RECIPE for roasted almond filled semlor?
I would love to know how it turned out. Please let me know by commenting below. Or you could snap a photo and share and tag it on Instagram @nordickitchenstories.
Roasted Almond Filled Semlor
- 1 x Enriched Basic Dough *See notes
Roasted Almond Paste
- 150 g whole skin on almonds
- 110 g caster sugar
- 2 tbls water
- 2-4 tbls milk
- 350 ml double cream
- 1/2 tsp vanilla extract
- 1 tsp icing sugar
- Make the basic enriched dough, then prove.
Roasted Almond Paste
- Begin with the almond paste: Preheat the oven 175°C. Place the almonds on a baking tray and roast in the centre of the oven for 8-10 minutes. Cool. Now pulse 120g of the almonds in a food processor until it comes together and is ‘paste like’. You may have to add a little water. Tip into a bowl and add the sugar. Chop the remaining nuts coarsely and add to the paste. Stir to distribute the coarsely chopped nuts evenly. Pop into a jar with a lid and store in a cool place until needed.
- When you're ready to bake the next day knock back the dough and divide into 10 (65g) or 14 (46g) even pieces. Roll each piece in turn on a lightly floured work surface using your cupped hand until it forms a smooth bun. Place the buns on a baking sheet lined with greaseproof paper. Leave to prove covered for 45-60 minutes depending on the room temperature. (To speed the proving up you can place the buns in the oven, SWITCHED OFF with a bowl of freshly boiled water, don’t cover them).
- Meanwhile pre-heat the oven 190°C fan/Gas 7.
- Brush each bun with egg wash and then bake in the centre of the oven for 12-14 minutes or until golden brown. Leave to cool on a wire rack.
- Once the buns have cooled, they need to be hollowed out. You can either cut a triangle or literally slice the top off, then scoop out 1/3 of the insides, then crumble. Weigh out 160g of the almond paste. (Freeze the remainder for another time). Place the almond paste in a bowl and then add 2 tablespoons of milk, and half of the bun crumbs to make a paste. It should be a nice soft pipe-able consistency, you may have to add more milk than stated.
- Add 1-2 teaspoons of icing sugar and the vanilla extract to the cream and whip until the cream just holds its form.
- Fill the buns with the almond mixture using a spoon or a piping bag. Pipe or spoon the cream on top and then put the tops back on. Dust with icing sugar and enjoy.
- Eat on the day, or day after baking. Store in a plastic container with a lid in the fridge.