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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
The Swedes are crazy about chocolate cake that is sticky in the middle (kladdkaka). This is a basic one that is common to do. To change it a bit you can add some chocolate both inside the cake, and on top of it.
A typical way to do a pie in Sweden is to use beef minced meat. You can add different ingredients in this pie. The pie has a bottom but no top.
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.
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