Semlor!

A community recipe by nica

Not tested or verified by Nigella.com

Introduction

Just cos I love them (lots I love to eat huh)!?! This shoul make about 16 of them. If you want to serve these the real old fashioned way you put them in a soup-bowl- plate and pour in warm milk with the bun in the middle, this is not necessery tough...

Ingredients

Serves: 0

Metric Cups

For the Semlor

100 grams butter (softened)
75 millilitres light corn syrup
1 pinch of salt
½ teaspoon cardamom
50 grams yeast (for sweet doughs)
300 millilitres milk
1 egg
900 millilitres flour (approximately)

For the Filling

almond paste (also known as mandelmassa - what you have when making marizpan only before you add the powdered sugar!)

For the Semlor

3½ ounces butter (softened)
3 fluid ounces light corn syrup
1 pinch of salt
½ teaspoon cardamom
1¾ ounces yeast (for sweet doughs)
11 fluid ounces milk
1 egg
32 fluid ounces flour (approximately)

For the Filling

almond paste (also known as mandelmassa - what you have when making marizpan only before you add the powdered sugar!)

Method

Semlor! is a community recipe submitted by nica and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Stir butter and syrup, salt and cardamom all white and fluffy.

Melt the yeast in finger temperature milk, add the egg. Add the flour and the fluffy buttermix and work it all together to a (folesome) and a kind of loose dough.

Take the dough over to a baking table with some flour under it, take out 16 bits equal sized. Form them in to round buns and put in to paper forms. If you think the dough is too loose use to spoons first dipped in cold water to prevent from sticking and use these to scoop over into 16 paper forms (middle to big sized- not for muffins tough)

Put the buns to rest in a warm place preferably on top of the oven or something like that, to the double size, about 45 minutes. Put your oven on 250C. With a kitchen brush, put easy whisked egg over every bun before baking in middle section of the oven for about 8 minutes.

Mix or grind the almonds, add the powder sugar and water and give it a good stir, (mix) to a paste.

Cut a lid from the top of each bun, cut out so much you make a hole for the filling to go in ( now here I use some of the filling in my (mandelmassa)mix and add some cream to it-not necessary tough just a matter of taste- you can also skip the almond mix and put any kind of jam in that you like preferably raspberry or strawberry, but then you'll need to use the bits you cut out from inside the bun.

Put whipped cream on top of the filling and top the whole bun with the "lid" you cut off, sprinkle some powdered sugar on top.

Stir butter and syrup, salt and cardamom all white and fluffy.

Melt the yeast in finger temperature milk, add the egg. Add the flour and the fluffy buttermix and work it all together to a (folesome) and a kind of loose dough.

Mix or grind the almonds, add the powder sugar and water and give it a good stir, (mix) to a paste.

Put whipped cream on top of the filling and top the whole bun with the "lid" you cut off, sprinkle some powdered sugar on top.