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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:
25
gr
Fresh yeast
1
teaspoon
Cardamom powder
110
gr
Margarine
250
ml
Milk
2
Eggs
50
gr
Sugar
1
pinch
Salt
480
gr
Flour
500
gr
Almond paste
1
tablespoon
Icing sugar
Oven temperature:
250 degrees Celsius
Instructions:
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.
Crumble the yeast in a bowl. Add the margarine an milk mixture in the bowl and mix well.
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.
Preheat the oven at 250 degrees Celsius.
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.
Whip one egg and brush the buns with.
Place the buns in the middle of the oven for 10 minutes.
Cut of the top of each bun, and scrape away some of the bread on each bun.
Grate the almond paste and mix it with ¼ of the the heavy cream. Place evenly the paste on all 10 buns.
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.
A selection of recipes from the same country.
This recipe is from
Sweden
A Swedish semla is a cardamom bun filled with almond paste and whip cream. This recipe is a mix of a semla and a blond mud cake. This slightly sticky mud cake is topped like a semla, with almond paste and sweet whip cream. So why not give it a try and impress your friends or family on the actual semmel day that accrues in February, the day before Ash Wednesday.
This potato gratin with anchovy (Janssons frestelse) is a classic on every Swedish Christmas tables and most of the eastern tables. The recipe got it name in the 1940 when it was published. This is a different fish dish, without the typical fishy taste.
In Sweden most people associate the coffee bread"fikabröd" made with saffron to the time right before Christmas. This is a recipe for cookies made with saffron and can be prepared long in advanced, so you don’t need to stress the same day you want to serve them.
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