Recipe Details
Ingredients
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1 ½cupswarm milk (70 to 80 degrees F)
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⅔cupbutter, melted
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2eggs
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1(.25 ounce) envelopeactive dry yeast
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5cupsall-purpose flour
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½cupwhite sugar
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1teaspoonground cardamom
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½teaspoonsalt
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1cupall-purpose flour
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4teaspoonsbaking powder
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½cupmilk, or as needed
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5ouncesmarzipan
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2cupswhipping cream
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2tablespoonswhite sugar
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confectioners’ sugar for dusting
Cooking Directions
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For preparing buns: Whisk milk, butter, and eggs together in a large bowl. Sprinkle yeast on top; let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Meanwhile, sift 5 cups flour, sugar, cardamom, and salt into a large bowl.
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When yeast has softened, stir flour mixture into milk mixture to form a soft dough. Cover the bowl with a damp cloth, and allow to rise in a warm place for 30 minutes. Lightly grease baking sheets; set aside.
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Sift 1 cup flour and baking powder together. Stir into risen dough, then turn it out onto a lightly floured surface and knead until smooth and elastic. Shape into 16 balls and place onto the prepared baking sheets. Cover with a damp cloth, and allow to rise until doubled in bulk, 35 to 40 minutes.
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Preheat the oven to 375 degrees F (190 degrees C).
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Bake in the preheated oven until golden brown and the center is firm, about 10 to 15 minutes. Cool buns on a wire rack to room temperature.
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For preparing fillings: Once cool, cut a slice about 1/2-inch thick off of the top of each bun and set aside. Scoop or cut out the center of buns, leaving a shell about 1/2-inch thick. Tear removed bread into small pieces and place into a bowl. Moisten bread with milk, then mix in marzipan until smooth. Add additional milk as needed until marzipan filling is nearly as soft as pudding; set aside.
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Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form.
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Fill each shell with a spoonful of marzipan filling. Pipe whipped cream on top of filling; it should be about 1/2 inch over the top of each bun. Replace the tops onto buns; dust with confectioner’s sugar before serving.
Tips
Instead of 16 balls, you can break the dough into 24 if you’d like smaller semla buns.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe16 | |
Calories442 | |
% Daily Value * | |
Total Fat 22g |
28% |
Saturated Fat 12g |
62% |
Cholesterol 87mg |
29% |
Sodium 284mg |
12% |
Total Carbohydrate 54g |
20% |
Dietary Fiber 2g |
6% |
Total Sugars 16g |
|
Protein 8g |
16% |
Vitamin C 0mg |
0% |
Calcium 146mg |
11% |
Iron 3mg |
15% |
Potassium 150mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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