Semla (Swedish Bun)
This Swedish bun, is a soft, buttery cardamom bun filled with sweet, whipped cream. Other filling variants include almond paste, fruit jam, chocolate or pastry cream.
This recipe is prepared with:
Ingredients
100 g unsalted butter, melted
300 g milk, warm
14 g instant yeast
90 g caster sugar
2 eggs, 1 beaten
2 tsp ground cardamom
540 g bread flour
0.5 tsp salt
For the cream topping
1000 g whipping cream
100 g icing sugar
2 tsp vanilla extract
Instructions
STEP 1/6
Making the dough
Add melted butter and warm milk into a jug and mix together.
Tip: Ensure the milk temperature does not exceed 37ºC.
Add yeast, caster sugar, egg and cardamom and mix until dissolved.
Let rest for 5 minutes.
STEP 2/6
Add bread flour and salt into the Appliance bowl.
Fit the Dough Tool.
Add the milk mixture while the machine is running.
Knead for 2 minutes on speed Min, until combined.
Knead for 2 minutes on speed 1, until a dough has formed.
Knead for 2 minutes on speed 2, until the dough comes together into a ball.
Transfer the dough into a greased bowl and cover with a damp tea towel.
Prove for 30 minutes until doubled in size.
STEP 3/6
Grease two baking trays and line with parchment paper.
Place the dough on a lightly floured work surface and knead lightly.
Divide the dough into 12 equal pieces.
Shape each piece into a bun.
Place the shaped dough onto the baking trays and cover with a damp kitchen towel.
Prove for 30 minutes until doubled in size.
STEP 4/6
Preheat the oven to 220ºC.
Brush the buns lightly with beaten egg.
Bake for 8-10 minutes at 220ºC, until golden brown, turning the trays halfway through baking to achieve an even colour.
Remove from the oven and let cool completely.
STEP 5/6
Making the cream filling
Clean the Appliance bowl and fit the Whisk Tool.
Add cream, icing sugar and vanilla extract into the Appliance bowl.
Whisk for 1 minute on speed Max, until soft peaks form.
Transfer the cream into a piping bag fitted with an open star tip.
STEP 6/6
Decorate
Carefully cut the top off each bun, keeping the tops.
Scoop a few spoonfuls of the centre of each bun and reserve the bread filling.
Pipe the cream into the centre of each bun until full.
Pipe a swirl of cream around the edge of each bun.
Then pipe a slightly smaller swirl of cream on top.
Place the bun lid on top.
Tip: Trim the lid into a triangle shape if you prefer.
Repeat the same process with the rest of buns.
Dust with icing sugar.
Serve.
Substitutions
Caster sugar can be replaced with granulated sugar.
Vanilla extract can be replaced with vanilla bean paste.
You can freeze the reserved bread filling and use it for breadcrumbs, croutons or puddings.
The buns can be stored in the fridge for up to two days.
Semla (Swedish Bun)
This Swedish bun, is a soft, buttery cardamom bun filled with sweet, whipped cream. Other filling variants include almond paste, fruit jam, chocolate or pastry cream.
Ingredients
100 g unsalted butter, melted
300 g milk, warm
14 g instant yeast
90 g caster sugar
2 eggs, 1 beaten
2 tsp ground cardamom
540 g bread flour
0.5 tsp salt
For the cream topping
1000 g whipping cream
100 g icing sugar
2 tsp vanilla extract
Instructions
STEP 1/6
Making the dough
Add melted butter and warm milk into a jug and mix together.
Tip: Ensure the milk temperature does not exceed 37ºC.
Add yeast, caster sugar, egg and cardamom and mix until dissolved.
Let rest for 5 minutes.
STEP 2/6
Add bread flour and salt into the Appliance bowl.
Fit the Dough Tool.
Add the milk mixture while the machine is running.
Knead for 2 minutes on speed Min, until combined.
Knead for 2 minutes on speed 1, until a dough has formed.
Knead for 2 minutes on speed 2, until the dough comes together into a ball.
Transfer the dough into a greased bowl and cover with a damp tea towel.
Prove for 30 minutes until doubled in size.
STEP 3/6
Grease two baking trays and line with parchment paper.
Place the dough on a lightly floured work surface and knead lightly.
Divide the dough into 12 equal pieces.
Shape each piece into a bun.
Place the shaped dough onto the baking trays and cover with a damp kitchen towel.
Prove for 30 minutes until doubled in size.
STEP 4/6
Preheat the oven to 220ºC.
Brush the buns lightly with beaten egg.
Bake for 8-10 minutes at 220ºC, until golden brown, turning the trays halfway through baking to achieve an even colour.
Remove from the oven and let cool completely.
STEP 5/6
Making the cream filling
Clean the Appliance bowl and fit the Whisk Tool.
Add cream, icing sugar and vanilla extract into the Appliance bowl.
Whisk for 1 minute on speed Max, until soft peaks form.
Transfer the cream into a piping bag fitted with an open star tip.
STEP 6/6
Decorate
Carefully cut the top off each bun, keeping the tops.
Scoop a few spoonfuls of the centre of each bun and reserve the bread filling.
Pipe the cream into the centre of each bun until full.
Pipe a swirl of cream around the edge of each bun.
Then pipe a slightly smaller swirl of cream on top.
Place the bun lid on top.
Tip: Trim the lid into a triangle shape if you prefer.
Repeat the same process with the rest of buns.
Dust with icing sugar.
Serve.
Substitutions
Caster sugar can be replaced with granulated sugar.
Vanilla extract can be replaced with vanilla bean paste.