Every January, the excitement builds because our customers know it is almost time for ‘Semlor’ buns. Scandinavians celebrate the start of Lent in different ways, but all of us like to eat as many of these addictive treats as physically possible (rumour has it there are no calories in Semlor if you eat them with your eyes closed).
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
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
*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.
Ohhh, those delicious buns of delight and loveliness. It’s the season and we have a great recipe.
Lent buns (Semla for singular, Semlor for plural) are buns eaten leading up to and during Lent in Scandinavia. In Sweden the are most popular and bakeries start selling these already in January. Fat Tuesday – Shrove Tuesday or Mardi Gras – is the day when we eat at least one and maybe more of these buns. We basically fatten up before Lent.
You will never ever find Semlor buns sold outside the season – it is just not done. So, take advantage of the season now that runs until Easter and have a go at making these seriously rich buns at home.
Let us tell you that the little dollop of custard or creme patisserie makes all the difference. Thats just our little trick and hint for an extra delicious bun.
Love, The Kitchen People
Recipe: Semlor Lenten buns
Recipe Type: Baking
Author: Bronte Aurell
A delicious bun eaten for Lent.
25g fresh yeast (or 12g active dry yeast)
80g melted butter
250ml whole milk
40g caster sugar
½ tsp salt
1 tsp baking powder
½ egg, lightly beaten
2 tsp ground cardamom
Approximately 300-400g plain bread flour
½ egg for brushing
A good dollop of custard or crème pâtisserie
500ml whipping cream
1 tsp vanilla sugar or extract
Icing sugar to dust
If using mixer, set it up with the dough hook attachment. Melt the butter and add the milk, ensuring a lukewarm temperature of around 37-38ºC. Add the fresh yeast and stir until dissolved.
Add sugar and stir again. Add half of the flour as well as the salt, baking powder and ground cardamom. Add the ½ egg (preserve the other half for brushing before baking).
Mix well until all 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: you will get dry buns. Knead the dough for at least five minutes in the mixer, longer by hand. Leave to rise in a warm (not hot) place until doubled in size (30-40 min).
Turn the dough out to a floured surface. Knead again for a few minutes, adding more flour if needed. Cut the dough into 12 equal sized pieces. Take care that the balls are completely round and uniform in size. Place on baking tray with good spacing between buns. Leave to rise for another 25-30 minutes.
Gently brush each bun with the remainder of the egg wash and bake in a hot oven (200ºC) for about 8-10 minutes or until baked through – keep an eye on them as they can burn quickly. Remove from oven and cover the tray with a lightly damp tea towel immediately – this will prevent the buns from forming a crust.
When the buns have cooled down completely, cut a ‘lid’ off the buns – about 1½ cm from the top. Scoop out about 1/3 of the inside of the bun and place crumbs in a separate bowl.
Mix the almond paste with the crumb until it forms a very sticky mass –add a dash of milk, custard or crème pâtisserie 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 and use a piping bag to pipe cream on all the buns’ tops. Put the ‘lids’ back on and dust with icing sugar.