Swedish Semlor Shrove Tuesday Buns Recipes

SHROVE TUESDAY BUNS (SEMLOR)

Steps:

• Dissolve yeast in warm water.
• Beat egg slightly and mix HALF of it with the cream and add to yeast.
• Add sugar, salt, cinnamon, butter and a little of the flour.
• Add more flour, a little at a time, beating with a wooden spoon to make a soft dough.
• You can use a mixer instead of a spoon, but just don't over do it!
• Turn dough onto floured board and knead until smoooth and elastic, about 10 minutes.
• Make this when you are frustrated, and the time will FLY by! It's good therapy!
• Place dough in a lightly buttered bowl, and turn once to grease surface.
• Cover and let rise in a warm place until doubled. (About 1 1/2 hours.).
• Now go rest and give your arms a break!
• When light and doubled, punch down, turn out onto your floured board again and knead lightly til smooth.
• Divide dough into 10 equal pieces and shape each piece into round buns.
• Place buns onto greased cookie sheet.
• Let rise in warm place until almost doubled in size.
• Brush each with remaining egg.
• Bake in 400 degree oven til golden brown, about 10-12 minutes.
• Cool on rack.
• Cut off top slice from bun with a sharp knife.
• Insert a slice of almond paste into bun, garnish with a generous spoon of whipped cream, replace top, and sprinkle with powdered sugar.
• *Traditionally served in deep individual dishes with hot milk and cinnamon, but I like them as is.
• *In case you are not able to buy almond paste, here is how to make it:.
• Almond paste:.
• 1/2 cup blanched almonds.
• 1/2 teaspoons almond extract.
• 1 cup pre-sifted powdered sugar.
• 1 egg white, lightly beaten.
• Grind almonds in food processor til extremely fine!
• Place into a bowl and sprinkle with almond extract and powdered sugar.
• Toss with a fork and gradually add egg white.
• Work paste until smooth.

SWEDISH SEMLOR

Steps:

• Melt the butter in a saucepan, pour in the milk och warm until lukewarm (99 F).
• Crumble the yeast in a bowl and stir in a little of the warm butter/milk until the yeast is completely dissolved.
• Add the rest of the butter/milk, salt, sugar, cardamom and most of the flour (save some for the rest of the baking). Work the dough smooth and shiny. It should let go from the edges of the bowl. Allow the dough to rise under a baking cloth for 40 minutes.
• Sprinkle flour over a baking board and place the dough there. Make 1 bun per person by rolling the dough against the baking board in your cupped hand.
• Put the buns on a baking tray with oven paper and allow them to rise for an additional 30 minutes. Preheat the oven to 440°F.
• Brush the buns with the beaten egg and bake them for about 10 minutes in the middle of the oven. Let them cool on an oven rack under a baking cloth.
• Cut of a cover on each bun. Take out a part of the crumb and put it in a bowl. Crumble in almond paste, mix and dilute with the milk to a rather soft mixture.
• Distribute the filling in the buns. Whip the cream and put a large dollop in every bun.
• Put the cover on and sift some confectioners' sugar over 'semlorna'.