ScandiKitchen Baking Challenge – Win £20 Voucher

Posted by Martina Wade | Events, Food & Recipes, Fun stuff, Scandi Life
Bake with us

Come Bake With Us – Win £20 Online Voucher

Hej! Here at ScandiKitchen we’re huge fans of baking, and now we want You to get baking with us! Every few weeks we will set you a Scandi baking challenge. We’ll give you a recipe and a deadline – it is a bit like the Great British Bake Off, only minus mr. ‘Blue Steel’ Hollywood and TV cameras surrounding you. You can do the baking in your own time, in your own kitchen – we only ask three things;

  1. Follow our recipe as given below (substitute as you wish for personal preference, but do stick to the overall challenge)
  2. Take pictures of the finished product and send to us and/or post on social media (with hashtag #bakenordic and #scandikitchen so we can find it!)
  3. Complete the challenge and send us pictures before the deadline to be in with a chance of winning.

We’ll post all pictures in our online Hall of Fame – and if you have a blog we can link to that, too. Everyone participating will be posted on our social media. One winner will receive a £20 gift card to spend in our online shop.

Ready? So are we!

We’ll kick off this first challenge with the only thing fit for the season – our very own, favourite semla-recipe. New to semla? It is a plain bun scented mildly with cardamom, then filled with marzipan and whipped cream. Decadent and delicious, and fun to make.


semla essential facts

ScandiKitchen Baking Challenge #1 – Swedish Semla – Marzipan Cream Buns

You’ll need:

BUNS:

  • 13 g dried yeast or 25 g fresh yeast *(see below)
  • 250 ml whole milk, heated to 36–37°C (97–98°F)
  • 80 g butter, melted and cooled slightly
  • 40 g caster sugar
  • 300–400 g white strong flour
  • 1⁄2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons ground cardamom
  • 1 egg, lightly beaten

FILLING:

  • 100 g marzipan paste
  • good dollop of custard or Crème Pâtissière
  • 500 ml whipping cream
  • 1 teaspoon vanilla sugar
  • icing sugar, to dust
  • piping bag fitted with a plain nozzle

Makes 12.

Method: 

*If using fresh yeast, add it to the finger-warm milk and mix until dissolved. Then pour it into the bowl of a food mixer fitted with a dough hook attachment.

If using dried yeast, sprinkle the yeast granules into the finger-warm milk and whisk together. Cover with clingfilm and leave in a warm place for about 15 minutes to activate and become frothy and bubbly. Pour into the bowl of a food mixer with a dough hook and stir in the melted butter. Add the sugar and stir again. Add half of the flour as well as the salt, baking powder and ground cardamom. Add half the beaten egg (reserve the other half for brushing before baking).

Mix well until all the ingredients are incorporated and then start to add more of the flour, bit by bit, until you have a dough that is only a little bit sticky. Take care not to add too much flour. Knead the dough for at least 5 minutes in the mixer. Cover the bowl with a dish towel or clingfilm and leave to rise in a warm (not hot) place until it has doubled in size – about 30–40 minutes.

Turn the dough out to a floured surface. Knead again for a few minutes, adding more flour if needed. You want a firmer but not dry dough. Cut the dough into 12 equal-sized pieces. Place, evenly spaced, on a baking sheet. Leave to rise for 25–30 minutes.

Preheat the oven to 200°C (400°F) Gas 6.

Brush each bun with the beaten egg and bake for 8–10 minutes or until baked through – keep an eye on them as they can burn quickly. Remove from oven and cover the buns with a lightly damp dish towel immediately – this will prevent them from forming a crust.

When they have cooled completely, cut a ‘lid’ off the buns – about 1.5 cm/1⁄2 in. from the top. Scoop out about one-third of the inside of the bun and place this in a separate bowl. Mix it with the marzipan paste until it forms a very sticky mass – add a dollop of custard or Crème Pâtissière at this point to help it along. You want a spoonable, even mixture. Spoon the filling back into the buns, equally divided.

Whip the cream with the vanilla sugar until stiff, then use a piping bag fitted with a plain nozzle to pipe cream on all the buns. Put the ‘lids’ back on and dust lightly with icing sugar.

Deadline for challenge 1; Monday 27th February at noon. Email your pictures to iloveherring@scandikitchen.co.uk.

the Kitchen people x

Useful links: Our baking shop for Scandi ingredients

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PLEASE NOTE our webshop is now closed, no new orders will be accepted until the 25th of Dec when we re-open. If you have already placed your order don't worry - we will ship it as soon as possible. Our central London cafe & shop is open and fully stocked until 6pm Dec. 23rd - our lovely team is there to help.