このレシピをあなたの言語に翻訳しています...ページは自動的に更新されます。

Semla

Name: Semla
Prep time: PT45 minutes
Cook time: PT12-15 minutes
Total time: PT2 hours 30 minutes (including rising time)
Yield: 12
Cuisine: Sweden
Ingredients: for 12 buns undefined Cardamom bun dough (Prepare your favorite enriched sweet dough with cardamom. Ensure it has risen sufficiently before shaping.); 200 g Almond paste (Good quality almond paste is essential for flavor.); 2-4 tablespoons Milk (Warm milk, for mixing with the almond paste to create a spreadable filling.); 400 ml Heavy cream (Cold heavy cream, for whipping.); to taste undefined Powdered sugar (For dusting the finished Semlor.); 1-2 tablespoons Optional: Granulated sugar (Can be added to the whipped cream for sweetness.)

Swedish Cream Buns

A traditional Swedish Lent treat, the Semla is a sweet cardamom-spiced bun, sliced open, filled with a rich almond paste mixture, and topped with a generous swirl of whipped cream. Often enjoyed in a bowl of warm milk (hetvägg).

準備時間45 minutes

調理時間12-15 minutes

合計時間2 hours 30 minutes (including rising time)

分量12

難易度Medium

2件の編集· Feb 8

あなたのバージョンを作る

🧂 材料

for 12 buns Cardamom bun dough(Prepare your favorite enriched sweet dough with cardamom. Ensure it has risen sufficiently before shaping.)
200 g Almond paste(Good quality almond paste is essential for flavor.)
2-4 tablespoons Milk(Warm milk, for mixing with the almond paste to create a spreadable filling.)
400 ml Heavy cream(Cold heavy cream, for whipping.)
to taste Powdered sugar(For dusting the finished Semlor.)
1-2 tablespoons Optional: Granulated sugar(Can be added to the whipped cream for sweetness.)

👨‍🍳 作り方

1
Prepare and bake the cardamom buns according to your recipe. Allow them to cool completely on a wire rack. This is crucial to prevent the cream from melting.
⏱️ 45 minutes (baking) + cooling time
2
Once cooled, use a sharp knife to carefully cut off the top third of each bun, creating a 'lid'. Then, gently scoop out the soft interior crumb from the bottom half of the bun, leaving a shell. Be careful not to tear the sides.
⏱️ 10 minutes
3
Place the scooped-out crumb into a bowl. Add the almond paste and 2 tablespoons of warm milk. Mash and mix with a fork or your fingers until a smooth, cohesive paste forms. Add more milk, a teaspoon at a time, if needed to reach a spreadable consistency. The mixture should be thick but not dry.
⏱️ 10 minutes
4
Whip the cold heavy cream until stiff peaks form. If desired, add 1-2 tablespoons of granulated sugar during whipping for added sweetness. Be careful not to over-whip, or it will turn buttery.
⏱️ 5 minutes
5
Spoon or pipe the almond paste mixture generously into the hollowed-out bun shells. Create a slight mound.
⏱️ 5 minutes
6
Top the almond paste filling with a generous swirl or dollop of whipped cream. Pile it high!
⏱️ 5 minutes
7
Place the reserved bun 'lid' on top of the whipped cream. Dust generously with powdered sugar using a sieve.
⏱️ 2 minutes
8
Serve immediately. For the traditional 'hetvägg' experience, place the Semla in a shallow bowl and pour warm milk around it.
⏱️ 1 minute

調理履歴を記録する

💡 プロのコツ

✓The Semla is traditionally eaten on 'Fettisdagen' (Fat Tuesday), the day before Lent begins.
✓Don't be shy with the whipped cream; it's a signature element of the Semla.
✓For 'hetvägg' (hot wall), gently place the assembled Semla into a bowl and pour warm milk around the base, allowing it to soak slightly before eating.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Serve the Semla in a bowl of warm milk ('hetvägg').
Experiment with adding a touch of vanilla extract or almond extract to the whipped cream.
Some variations include a thin layer of jam (like raspberry) on the bun before adding the almond paste.