Tag Archives: cream

Recipe: Swedish Marzipan Cream Buns – Semlor

January 14, 2016 | 1 Comment

Recipe and photo from the ScandiKitchen cookbook, image credit: Pete Cassidy for Ryland Peters Small

‘SEMLOR’ LENT BUNS

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

 

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

*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.

Recipe: Semlor Lenten buns

January 22, 2015 | 7 Comments

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.

Enjoy.

Love, The Kitchen People

 

Recipe: Semlor Lenten buns
Recipe Type: Baking
Cuisine: Swedish
Author: Bronte Aurell
Prep time:
Cook time:
Total time:
Serves: 12
A delicious bun eaten for Lent.
Ingredients
  • 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
  • Filling:
  • 100g Marzipan
  • A good dollop of custard or crème pâtisserie
  • 500ml whipping cream
  • 1 tsp vanilla sugar or extract
  • Icing sugar to dust
Instructions
  1. 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.
  2. 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).
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Shop all ingredients you need for Semlor here 

Recipe: “Jordgubbstårta” Strawberry Celebration Cake

June 19, 2014 | Leave a comment

Strawberry Celebration Cake

Ahhhh.... This is such a nice cake. It tastes of summer. Pure summer. We re-tested the recipe last night and the result lasted only for as long as it took us to eat it. With second helpings. For us, no Midsummer is complete without strawberrry layercakes, also known as "Jordgubbsstårta". If you want to cheat and make it easy for yourself, cheat's notes are at the bottom of the post. We do feel that it is worth the effort, though, to make everything from scratch.

Ingredients

For the Vanilla Patisserie Cream

  • NOTE: Needs to be cooled before using in the cake or the cream will split.
  • 1 vanilla pod
  • 500 ml whole milk
  • 6 egg yolks
  • 140 g caster sugar
  • 45 g corn flour

For the Strawberry layers

  • 700 g strawberries washed, trimmed and sliced
  • 75 g raspberry jam

For the Cake Layers

  • 5 eggs
  • 150 g caster sugar
  • 130 g plain flour
  • 1 tsp. vanilla sugar

For the Whipped Cream

  • 700 ml whipping cream
  • 2 tbs icing sugar
  • 1 tsp vanilla sugar

Instructions

Vanilla Patisserie Cream:

  1. Split the vanilla pod and scrape out the seeds and add to a saucepan with the milk. Bring to the boil. Take care not to burn and turn off heat as soon as boiling point is reached.

  2. Whisk egg yolk and sugar until it goes almost white, then turn off the whisk and add the corn flour. Turn the whisk back on medium and slowly add the hot milk to the bowl, whisking continuously.
  3. Pour the mixture back into the saucepan and bring back to the boil and cook for 1 minute to thicken. Turn off, sieve the mixture into a bowl, cling film directly on to the cream to avoid a skin forming and cool down completely in the fridge before using.

Cake Layers:

  1. Heat the oven to 200 degrees Celsius.

  2. Trace 3 identical circles onto baking paper – approximately 20-22 cm diameter. Place baking paper onto flat baking trays.
  3. Whisk egg and sugar until white and fluffy. The key here, is to whisk for a long time to incorporate as much air as possible as there are not raising agents in the mixture.
  4. Sift flour and vanilla sugar into the egg mixture and fold, very carefully, until completely incorporated. Preserve as much air as possible, so fold carefully but thoroughly.
  5. Carefully divide the batter between the three circles and ensure batter fills the circles all the way around, neatly.
  6. Bake in the oven until just golden brown and done – this will depend on your oven, but 5-6 minutes is usually fine.
  7. Remove from and leave to cool completely on a cooling rack. Very carefully remove the baking paper – if it sticks, wet the back of the paper a little bit and it should come off with more ease.

Whipped Cream

  1. On high speed, whisk all ingredients until stiff peaks form. The cream needs to be quite firm to hold when decorating the cake - but take care not to over whip.
  2. Divide the cream into two equal portions. Fold one half of the whipped cream together with the cold vanilla patisserie cream until completely incorporated (The other half is used to decorate the final cake).

Assembly

  1. Place the first layer cake on the plate you wish to serve on. Spread a nice layer of raspberry jam, follow by a 1cm thick layer of the patisserie cream / whipped cream mixture. Add a good handful of sliced strawberries evenly spread out. Add another cake layer and repeat over again and then add the final cake layer on top (You may have a bit of excess custard cream left).
  2. Using a palette knife, spread a thin layer of the whipped cream on the top of the cake. Using a piping bag with a star nozzle, add the rest of the whipped cream and pipe carefully around the edge of the cake in an up-and-down motion until the sides are completely covered. If you do not have a piping bag, you can use the palette knife for this and just make smooth edges. If you prefer less cream and a more rustic look you can omit the cream around the edges all together.
  3. Finish by adding the remaining strawberries on the top of the cake. It doesn’t have to look too arranged – just scatter them so the cake is evenly covered.
  4. This cake greatly improves after a few hours in the fridge so all the flavours are soaked into the cake layers.

Recipe Notes

Cake layers – in speciality shop, you can buy sponge layers already baked. (Scandi Kitchen sells ‘Lagkage bunde’ – already come split into three layers).

Crème patisserie: We stock a product called 'Kagecreme’ which is sachet of instant creme patisserie. Mix one sachet with 500ml cold milk, wait ten minutes and it is ready to use.

Substituting with custard will not give you the exact same result, but you CAN do it at a push – but don’t use half and half, use ¼ custard to ¾ whipped cream volume. Omit the sugar in the whipped cream as custard is really sweet.

Recommended Products

    Dr Oetker Kagecreme Vanilje – Instant Vanilla Creme 3x85g
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    Den Gamle Fabrik Hindbær Marmelade – Raspberry Jam
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    Kungsornen Vetemjol Finaste Kärn – Wheat Flour 2kg
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