A semla, is a traditional Scandinavian pastry, or cream-filled bun, eaten on Shrove Tuesday, the last tuesday before lent; also called 'Fat Tuesday'. Semla is most popular in Sweden nowadays.
The meaning behind the Semla, is lost on many people, and you can find the cardamom bun in the bakeries from around December until April-May, or even longer.

A Semla is a cardamom-spiced wheat bun, filled with almond paste and topped with whipped cream.

Here's the recipe:
Mix 350 ml flour, 50 ml sugar and 1 sachet of dried yeast.
Heat 250 ml milk to around body temperature and pour it in the flour mix.
Put the dough aside to rise for 30 min. Don't worry if the dough is a bit wet.

Mix together 75 grams of butter and 75 ml sugar. Add 1 egg and about 1 tablespoon of cardamom. (basically add as much as you like...)

Combine this "dough" with the dough that has been rising, and add around 350 ml flour. Mix it until you have a nice, dough, make sure it is not too firm.
Set aside to rise for 30 minutes.

Knead the dough.
Divide it in to 8 pieces and roll each piece in to a round bun.
Cover again and let it rise for 30 minutes.

Brush the buns with 1 beaten egg.
Bake the buns in the oven on 250 degrees celsius, for around 8 minutes.

Almond Paste:
For the 8 buns, combine 125 grams almond flour, 100 ml sugar, and 50-100 ml milk. Add milk little by little to make sure you get a nice almond paste.

Cut off the top of the bun.
Hollow out the bun a little, and fill the bun with some almond paste.
Add some whipped cream, and place the cut off piece of the bun, on top.
Sprinkle some icing sugar or powdered sugar on the top, and serve.


Music: Antonio Vivaldi - Les Quatre Saisons - Le Printemps Allegro

Camera: Canon 550D
Lense: Canon EF 16-35mm f/2.8

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