Ingredients: |
Ingredients: Buns
425+ g* vetemjöl, strong white flour or AP flour) 3 1/3 cups
50 g caster (superfine) sugar 1/4 cup
½ tsp salt
1 tsp ground cardamom
7 g "instant" dried yeast (2¼ tsp)
250 g* (ml) whole milk (3-5% fat) 1 cup
1 medium egg, lightly beaten
75 g unsalted butter, softened 1/3 cup
optional lightly beaten egg for glazing
*We recommend using digital scales and measuring all quantities in grams
Filling
200 g mandelmassa (almond paste)
100 g (ml) whole milk (3-5% fat)
300 g (ml) whipping cream 1 1/3 cups
icing sugar (powder sugar)
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Directions: |
Directions:1. Add the flour (just 425 g initially), sugar, salt and ground cardamom to the stand-mixer's bowl and stir thoroughly.
2. Add the yeast and stir thoroughly.
3. Heat the milk and beaten egg until just warm, 40ºC (104ºF).
4. Fit the dough hook to the mixer and with the motor running on minimum, gradually add the warm milk and the beaten egg, taking about a minute.
5. Increase the mixer's speed to 2 (kMix) or 3 (KitchenAid) and gradually add the soften butter, a bit at a time, taking 2 or 3 minutes.
6. Continue kneading on speed 2 or 3 for a further 3 minutes until the dough forms a ball and it feels smooth and elastic. The dough should now feel sticky, but it shouldn't stick to your fingers. If it feels too wet add a tablespoon of flour and knead for another minute. Flours do vary so you may need to add some more flour, but take care not to add too much as the buns will end up too dry.
7. Cover the bowl with a clingfilm (plastic wrap) and put in a warm place to rise for 40—90 minutes, until doubled in size.
8. Line two baking sheets with baking parchment.
9. Tip the dough onto a lightly floured surface and punch once or twice to knock it back. Divide into 12 pieces of roughly equal size, work into evenly shaped balls and place on the baking sheets. Leave to rise, covered with a damp kitchen towel, for about 30 minutes until doubled in size again.
10. Meanwhile, preheat the oven to 200°C (400°F, gas 6, fan 180°C).
11. If desired, lightly glaze the buns with a beaten egg thinned with a tablespoon of water.
12. Bake the buns in the bottom half of the oven for 15-20 minutes, until nicely browned.
13. Allow to cool on a wire rack under a kitchen towel.
14. Once cool, slice a thin portion off the top of each bun and set aside. Using a fork, tease out a small layer of crumbs from each bun and reserve them in a bowl. Grate the almond paste and combine it with the reserved crumbs and 100 g (ml) of milk. Blend everything thoroughly until it forms a thick paste.
14a. Whip the cream until very stiff, as shown.
15. Place enough of the filling in each hollowed bun so it comes to the edge without going over the side. Spoon or pipe a generous helping of whipped cream on top, trim the lid to a diamond or heart shape (if desired) and then replace the lid. Dust with icing sugar and serve immediately. |
This recipe for FETTISDAGEN or Semlor is from