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Vanilla and Nutella Semlor
Vanilla and Nutella Semlor
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I was invited to a friend's house for a Swedish afternoon "fika". She servede somthing called semlor. It's basically a cardamom bun filled with almond paste and whip cream. I really liked it, but I must warn you, it's not an ordinary bun. One is well enough to be full for a few hours. My friend explained the endless variations of this delicious creation to try out. For example with raspberry, blueberry, vanilla, chocolate and so on. I decided to try this vanilla and nutella version at home with my family. Do I have to say the kids loved it!

Ingredient List for 6 servings:
Button Buns
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12 gr Yeast
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240 gr Flour
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25 gr Sugar
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2 Eggs
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125 ml Milk
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1 pinch Salt
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0.5 teaspoon Cardamom powder

Button Filling
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300 ml Whip cream
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150 gr Nutella
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1 teaspoon Vanilla sugar
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1 teaspoon Icing sugar

Oven temperature:
220 degrees Celsius
Instructions:
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In a big baking bowl, crumble the yeast.
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In a sauce pan melt the margarin.
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Add the milk in the melted margarin. Stirring until it becomes Luke warm.
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Pour the liquid over the yeast and stir gently until the yeast is resolved.
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Add the sugar, 1 egg, salt, cardamom and almost all of the flour. Work it all to a dough with your hands until it's not sticking on the bowl.
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Cover the bowl with plastic foil and let rest for 1 hour.
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Take away the plastic foil and work in the rest of the flour.
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Divide the dough in 6 and form balls.
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Place a baking paper on a baking sheet. Place the buns on top, cover with a baking towel. Let them rest for 1 hour.
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Preheat the oven at 220 degrees Celsius.
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Stir 1 egg and brush the buns.
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Place the buns in the middle of the oven for 10 minutes.
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Take the buns out and let cool down.
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Whip the cream and vanilla sugar to a fluffy foam.
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Cut away the top of each bun.
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Dived the nutella evenly on the buns.
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Spread evenly the whip cream on the nutella with the help of a piping bag.
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Place the top back on each semla. Sprinkle son icing sugar on top before serving
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This recipe is from Sweden
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