Tag Archives: semla

15 shades of Semlor

February 8, 2018 | Leave a comment

 

15 shades of Semlor

So, we decided that seeing as Sweden keeps coming up with new fancy versions of Semlor, we needed to have a go, too.

The traditional Semla bun (Semla is singular, semlor is plural) is a cardamom yeast bun, filled with marzipan, whipped cream and dusted with icing sugar. Traditonally eaten around Lent – especially on Fat Tuesday (you may know it as Shrove Tuesday) – Semlor are the most delicious thing ever invented. We start serving them in January and we stop around Easter. Here is our best recipe – Classic Semlor.

It used to be illegal to serve Semlor outside of season. Swedes LOVE seasons. Crayfish season is August, Eurovision season is May and Semlor is around February (depending on when Lent and Easter falls). Only bake and eat these in season.

So, every year, bakeries in Sweden compete to come up with NEW Semlor. Even though, to be fair, people really just mostly prefer the original one – but once you have eaten 4 or 5 of those, a bit of variety is good. So, we decided to come up with some different ones, too. All of our semlor have cardamom flavour and keep to the main traditional flavour notes. Some we have been inspired by via other bakeries in Sweden – and some are our own creations.

We’d love to see what YOU can do – have you got an idea for a hybrid semla? We want to see a photo and hear all about it! Send us your suggestion before Fat Tuesday and you will be in with a chance of winning is big gift basket from our shop full of treats. Send your entry to iloveherring@scandikitchen.co.uk. Usual rules apply.

1. Pride Semla

This is our favourite from our testing day. It was pretty hard to make, seeing as we had to colour the dough, then roll it and then twist it and make sure it baked properly. We kept the filling original, but added glitter to the whipped cream (although you can’t really see it in the photo). We like to claim this one as ours, as we have not seen anyone else make #PrideSemlor. So there.

2. Lemon Curd Semla

We added lemon zest to the dough and lemon zest to the marzipan filling. Then a dollop of lovely lemon curd and whipped cream. Oh yes. Hail the Lemon Semla.

3. Saffron & Lingonberry Semla

This is almost a classic combo all over Sweden. Add saffron to the dough and it goes super yellow. Add the usual marzipan filling, but also add some lingonberries to the whipped cream. The tartness is wonderful against the sweet saffron flavour and marzipan.

4. Kanelbullesemla

We haven’t seen these before, but we’re pretty certain we’re not the first to make these! Delicious, totally over the top, too. A cinnamon bun, split in two, filled with marzipan and whipped cream. D-licious.

5. Pepperkakor Semlor

We added ginger biscuit spice to the dough (very nice), spice to the marzipan filling too – and vanilla cream and topped with a few Pepperkakor ginger thins. Not bad at all.

6. Lamington Semla.

If you’re going to be Aussie about it, it has to be Lamington. We covered the bun in chocolate, we rolled it in coconut. We added a bit of jam under the marzipan filling and filled it with cream. We saw one like this on the internet a while back but we can’t find it so we can’t tell you who did it first.

7. Mozart Semla

A Mozart Treat in Sweden is marzipan with pistachio, nougat and chocolate. Oh lord, this one is delicious: We added chocolate to the whipped cream. We added nougat above the marzipan. We added chopped, toasted pistachios. Mozart would have liked this.

8. Cloudberry Semla

Actually, this is for the Norwegians. In Norway, people love mixing cloudberries with whipped cream – it is called Multekrem. So, this is what we did: This baby is stuffed with marzipan and Multekrem. Oh yes, it’s good. Thumbs up from here.

9. Semla Wrap

We didn’t come up with this one. A bakery called Tossebageriet did, a few years back. It is a semla dough, but made as a wrap – and the marzipan and cream is inside. Not bad, although it is a faff making loads of the round wraps. Looks very different, though, which is great.

10. Profiterole Semla

We changed the dough to a choux dough – and added ground cardamom. We them opened it up and filled it with marzipan and whipped cream and topped with a dark chocolate icing. Bronte ate this and wanted more. It’s a yes from us. Profiterole Semlor for the win.

11. Princess Semla

This was the craze of 2017. It was everywhere. We made hundreds of these at the café. They are amazing – but it IS a lot of marzipan. Marzipan inside, marzipan outside. Cream and a little rose. The cutest semla of them all.

12. Nutella Semla

We added chocolate pieces and cocoa to the bun. We added chocolate to the marzipan and then added nutella on top of that. Then we melted nutella and whipped it into the cream. Did we mention that there is a lot of chocolate in this one? Choc choc choc semla.

13. Salted Caramel Semla

Seriously, we are aware the photo is a bit rubbish. We were trying to make sure there was enough salted caramel in this one. There is, we can testify to this. Salted caramel inside, outside and in the cream. We love salted caramel. It works.

14. Nacho Semla

This is the craze of 2018 in Sweden. We were not convinced, to be honest. Who wants Semlor chips? Actually, we made this and it’s pretty good. You can sit and eat a semla on the bus like this. In the cinema. In the office. It’s a snack-semla and we quite like it. Yeah, it’s a faff to make the chips (roll out, bake until almost done, use a pizza cutter to make the chips, back in the oven to dry a bit). But not bad at all.

15. The original.

We love this one. The one we hold close to our hearts: Big bun, lots of marzipan, cream and a dusting of icing sugar. Who could ask for more?

Don’t forget to send us your ideas. Maybe you have ideas for a hybrid of a British cake with a semla? Hot Cross Semla, maybe… or Bakewell Tart Semla. Sticky toffee Pudding semla? We look forward to hearing from you.

WIN Semlor for the office

January 22, 2015 | Leave a comment

Want to be the most popular person in your office for the day? Then treat your colleagues to a whole tray of these delicious Lent buns called Semlor.

We’ve got a tray to give away to one lucky person – worth £45! To be in with a chance to win, answer this super easy question:

Semlor buns are traditionally eaten on which special day?

a) Shrove Tuesday

b) Christmas Eve

c) Easter Sunday

Answer to iloveherring@scandikitchen.co.uk before Tuesday 27th January 2015
at noon. Winner will be picked at random from correct entries. One only prize available, no alternative. Winner must pick up the tray of buns at the cafe (or arrange pick up). No delivery of buns. Winner must pre book required date for buns with the cafe. If the winner is not London based, they can give the prize to a mate (yes, that’s fair, don’t you think?). We will not be help responsible for the calorie intake if you eat them all yourself instead of sharing. Probably not a great idea, really, didn’t you ever hear about King Adolphe Fredrick? Well, look him up. One tray of semlor is 15 buns. Usual competition rules apply.

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Recipe: Semlor Lenten buns

| 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.
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