Ingredients
- Instant dry yeast 10g
- SpinneysFOOD Full Fat Milk 225ml
- SpinneysFOOD Fine Grain White Sugar 175g
- Cardamom 1 tbsp, freshly ground
- Mixed spice 1 tbsp
- SpinneysFOOD Organic Free-Range Egg 2 large
- SpinneysFOOD All-Purpose Flour 325g
- Baking powder ½ tbsp
- SpinneysFOOD Fine Sea Salt 1 tsp
- Lurpak Unsalted Butter 100g, softened
- Water 1 tbsp
- Whole almonds 100g
- Cardamom powder A pinch
- Almond extract ¼ tsp (optional)
- Single cream 250ml
- Crème fraîche 250ml
- SpinneysFOOD Extra Fine Caster Sugar 2 tbsp
- SpinneysFOOD Super Fine Icing Sugar To dust
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Swedish semlor buns
European 30 Mins Prep · 30 Mins Cook
- Stir together the yeast and milk in a large bowl until dissolved.
- Add 75g of sugar, freshly ground cardamom, mixed spice and 1 egg and stir. Combine the flour, baking powder and ½ teaspoon of salt and add to the wet ingredients. Mix until the dough just comes together.
- Place the dough in the bowl of a stand mixer fitted with a dough hook. Work the dough for 10-15 minutes, or until it is soft and elastic. The dough will be a little sticky but don’t be tempted to add more flour.
- Cover the bowl with a kitchen towel and allow the dough rest for 10 minutes.
- On a floured surface, divide the dough into nine equal-sized pieces. Shape each piece into a ball until it is smooth and shiny. Gently transfer the balls to a baking sheet lined with parchment paper, leave some space between them so they can rise. Cover the balls with a clean kitchen towel and leave to rise for at least 90 minutes, or up to 2 hours.
- Preheat the oven to 200°C, gas mark 6.
- To prepare the filling, spread the almonds on a baking sheet and toast in the oven for 8-10 minutes, or until fragrant. Allow to cool. Combine the almonds, 100g of sugar, a pinch of salt, milk and cardamom, if desired, in a food processor. Pulse until everything comes together, the mixture should be quite runny but with a slightly chunky texture from the almonds. Place the almond filling in the fridge while you go through the other steps.
- Increase the oven temperature to 225°C, gas mark 7½.
- Whisk together 1 egg and water (or milk) in a small bowl. Gently brush the buns with the egg wash.
- Bake the buns for 12-15 minutes, or until golden brown. Allow to cool.
- Using a serrated knife, slice the tops of the buns to create caps. Make a small well in the middle of the bun. Spoon the almond fi lling into the well in each bun.
- In a medium bowl, beat the cream and crème fraîche to soft peaks. Add the sugar and beat in.
- Pipe the cream onto each bun and place the ‘lid’ on top. Dust with the icing sugar to form a cross on each bun. Serve immediately (these are best eaten on the same day).