Recipe Monday: Elliw’s Semlor Buns

Semlor. Photo by Elliw Gwawr

Semlor. Photo by Elliw Gwawr

These Swedish buns are traditionally eaten on Shrove Tuesday and are a great, if slightly more complicated, alternative to pancakes.  Elliw brought these cardamom-spiced buns along to our Springtime event in April 2014 and it wasn’t long before they were all devoured.

Elliw’s Semlor Buns

500g strong white bread flour
14g dried yeast
100g caster sugar
5g salt
1 small egg
250ml whole milk
7 cardamom pods, or 1 tsp ground cardamom
100g unsalted butter
100g marzipan
300ml double cream
½ tsp vanilla extract
2 tbsp icing sugar

Melt the butter in a saucepan and add the milk. Remove the seeds from the cardamom pods and grind finely with a pestle and mortar and add to the milk. Heat to 37°c (body temperature). Make sure it is not too hot as the excessive heat will kill the yeast.

In a bowl, mix the flour, sugar, salt and yeast. Add the egg and then strain the milk into the mixture, discarding the cardamom seeds.

Put a small amount of flour on the board and knead the dough for 10 minutes until it is smooth. Place the dough in a bowl greased with oil and cover with cling film. Let the dough rise in a warm place for an hour.

Divide the dough into 60g pieces (slightly larger than a golf ball) and place on a baking tray with a little flour is sprinkled on it. Cover with cling film or a tea towel and leave for another 90 minutes to rise.

Preheat oven to 230°c and bake for 10 minutes until they are golden brown.  Let cool on a wire rack.

In the meantime, whip the cream with the vanilla and icing sugar. Grate the marzipan and mix with a small amount of milk to form a soft paste.

When the buns are cool, cut the tops off and put them to one side.  Remove some of the bread out of the centre of the buns and mix the breadcrumbs with marzipan paste and fill the hole with mixture.  Pipe bit of cream on top, and put the lid back on. Dust with icing sugar.

More of Elliw’s recipes can be found on her blog, Paned a Chacen

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