Semlor Buns
Coming in clutch, with a Swedish seasonal wonder.
Hello all,
With Shrove Tuesday just around the corner and bakeries filled with Semlor buns, thought I’d jump onboard the train!
Here is an easy recipe that can be achieved in a morning or afternoon bake session, plus the outcome is very satisfying. I mean who doesn’t like caramel and vanilla??
The bun dough is infused with cardamom, the almond paste contains a beurre noisette and I’ve added in a little salted caramel too (for good measure).
If you’re more interest in pancakes, here’s my go to recipe;
xoxo Weigela xoxo
HAPPY V-DAY
RECIPE: SEMLOR BUNS
INGREDIENTS
DOUGH
Milk infusion
300g whole milk
10 crushed cardamom pods
8g instant yeast
50g caster sugar
180g infused milk (still slightly warm)
1 medium egg
315g strong white bread flour
40g wholemeal flour
5g fine salt
+
40g unsalted butter
Almond paste
50g brown butter (original weight 80g butter)
50g caster sugar
100g roasted almonds (skin on)
50g soaked almonds (skin on)
80-100g infused milk
Caramel
50g caster sugar
40g unsalted butter
100g double cream
pinch maldon salt
Whipped cream
300g double cream
1/2 vanilla pod seeds (or 1 tsp of vanilla extract)
Finishing and Garnish:
+ egg wash pre bake
+ icing sugar & toasted flaked almonds for garnish
METHOD
Infuse the milk by crushing the pods and allowing to infuse in slightly warmed milk (at least 30 minutes - longer if you can). Strain once ready to use.
Add all the dough ingredients to a stand mixer, except the butter. Mix on medium speed for 6 minutes, then mix for a further 2 minutes on high speed - the dough must be nice and strong. Rest dough for 5 minutes.
Add butter bit by bit, while mixing a further 4-6 minutes on medium/high speed.
Lightly oil bowl with a neutral oil. Cover the dough and let proof until double in size (approx. 1 hour).
In the meantime, work on your MEP.
Brown butter: place the butter in a pan and melt until the butter starts to brown. It will smell nutty, thats when you can take it off the heat.
Almond paste: pre-heat the oven to 180’c fan, roast 100g of the nuts for about 12-15 minutes. In the meantime, soak the remaining 50g of almonds in 100g of the warm infused milk. As soon as the nuts come out the oven, weigh everything for the paste in a high speed blender or food processor, add the roasted nuts and blitz on high until a paste forms. note: add more milk if the paste is not coming together. *note: its a bit more paste than you need but blending a small amount of paste is near impossible.
Caramel: weigh the sugar to a pot, melt on a low heat until the sugar has completely dissolved and is a deep amber colour. Take off the heat and add the butter, whisk until fully combined. Return to the heat and add the double cream, allow to go to rolling boil for 2-3 minutes. Remove from the heat, stir in salt and allow to cool.
Once the dough has doubled in size, portion into 65g each. Shape into round balls, by cupping your hand over the dough and rotating in an anti clockwise direction.
Spread out on 2 large lined trays, loosely cover with greased cling and proof for a further 30-45 minutes, until the buns have increased in size and when poked bounce back slowly.
Make sure the oven is set to 180’c fan.
Lightly egg wash with whole egg and bake for 10-12 minutes. Allow to cool before filling. Trying to cut clean hats while the buns are warm is incredibly difficult!
Whipped cream: weigh the cream and vanilla to a bowl and whisk until medium to stiff peak. Don’t overbeat the cream! You don’t want it to churn in your piping bag (lol).
ASSEMBLYOnce your buns are cool, cut out a triangle or circle from the top of your bun, to make a little hat. Save the hat to use at the end.
Spoon in sufficient almond paste, approx. 1 heaped tbls per bun.
Spoon a bit of caramel on top of the paste, approx. 1 tsp per bun.
Pipe the whipped cream on top in a triangle or circle depending on the hat shape. You can use a star nozzle if you wish, also a zip lock bag works well if you don’t have access to a piping bag.
Decorate the sides of the cream with flaked almonds.
Finally top with the bun hat and dust with icing sugar.
Yield: 10 XL buns
Storage: best eaten same day once filled! BUT, you can keep the buns (unfilled) in a sealed container for up to 3 days, fill as an when needed.
