February is one of my favorite months of the year, not only is it my birthday (
20 this year!!) but it’s also the time of year when my favorite Cardamom buns ( filled with almond-paste and cream, served with milk! Gaah I love them..) are everywhere! In Sweden we call them Semlor, and the are great. Just the perfect amount of sweet and who doesn’t love cardamom buns? And when I saw this recipe in English at Pigamitha Dimar tumblr ( Translate a recipe.. who me?? No way) I thought I’d share it with you.. And look at her pictures.. She recommends warm milk, I think you should serve them with cold milk and my Grandmother says no milk!
[ 1/2 tablespoon dried instant yeast + 15g unsalted butter + 1/4 cup milk + 2 tablespoon sugar + a pinch of salt + 3/4 cup all purpose flour + 1/2 teaspoon ground cardamom + 1/4 teaspoon baking powder ]
- In a bowl, combine the flour, baking powder, salt and ground cardamom.
- Melt the butter in a saucepan over low heat, add the milk and heat until lukewarm.
- Put the mixture into a bowl and add yeast and sugar and stir until both has dissolved.
- Mix yeast mixture together with dry ingredients.
- Knead the dough until it becomes smooth, and then cover with a cloth and leave the dough to rise for 1 hour.
- Separate the dough into 6 small, round balls or 4 medium sized ones.
- Preheat the oven to 190C.
- Lightly grease a baking sheet, put the buns on the sheets and leave to rise again for 30-45 minutes.
- While waiting for the buns to cook, make the almond paste:
- Beat the egg and use a brush to glaze the tops of the buns.
- Bake the semla at 190C for about 10 minutes, or until the buns are golden brown.
[ 3/4 cups ground blanched almonds + 3/4 cups confectioners’ sugar + 1 1/2 tablespoon egg white + 1/4 teaspoon salt ]
- Beat egg whites slightly, then stir into the almond mixture and confectioner’s sugar. Use a spoon to mix until combine.
- Check on the buns. If they’re done, take them out of the oven and let them cool on a wire rack.
[ Semla buns + whipped cream + icing sugar + milk ]
- Cut off the top of each bun.
- Use a spoon to scoop out the inside of the bun and mix together the almond paste with the inside of the bun, add milk to make a smooth mixture.
- Use this mixture to fill the hole and pipe cream on top of the bun filling.
- Replace the lid of the bun and decorate with icing sugar.
- Serve as it is or in a bowl with warm milk poured around it.