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Swedish semlor
Swedish semlor
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This popular Swedish cardamom bun is filled with almond paste and whipped cream, and then sprinkled with icing sugar. This is the traditional way of making it, but it is possible to find it with or without cardamon, with vanilla and raspberry filling as well.

Ingredient List for 10 servings:
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25 gr Fresh yeast
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1 teaspoon Cardamom powder
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110 gr Margarine
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250 ml Milk
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2 Eggs
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50 gr Sugar
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1 pinch Salt
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480 gr Flour
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500 gr Almond paste
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1 tablespoon Icing sugar
Oven temperature:
250 degrees Celsius
Instructions:
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Melt the margarine in a casserole, add the milk and heat up to 37 degrees Celsius, or so the liquid is finger warm in temperature.
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Crumble the yeast in a bowl. Add the margarine an milk mixture in the bowl and mix well.
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Add the sugar, one egg, salt and almost all the flour and mix to a smooth dough. Let it rest for 30 minutes covered by with a towel.
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Preheat the oven at 250 degrees Celsius.
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Pour the dough on a table and mix in the rest of the flour. Divide it in 10 small balls, and place them on a baking sheet. Let them rest for 30 minutes.
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Whip one egg and brush the buns with.
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Place the buns in the middle of the oven for 10 minutes.
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Cut of the top of each bun, and scrape away some of the bread on each bun.
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Grate the almond paste and mix it with ¼ of the the heavy cream. Place evenly the paste on all 10 buns.
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Whip the cream to a hard foam, and pour it evenly on each bun. Put back the top on each bun and sprinkle the icing sugar on the buns.
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This recipe is from Sweden
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