- Level: Easy
- Total: 4 hr 40 min (includes proofing and cooling times)
- Active: 1 hr 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 584
- Total Fat
- 37 g
- Saturated Fat
- 16 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 3 g
- Sugar
- 25 g
- Protein
- 11 g
- Cholesterol
- 103 mg
- Sodium
- 206 mg
Semlor are Swedish bread rolls. They’re traditionally eaten around Lent and they’re common in different variations around Scandinavia. The traditional Swedish version commonly has almond paste and whipped cream, but Molly infuses hers with rose since almond and rose pair so well together. These pillowy cardamom spiced buns filled with sticky almond paste and a cloud of pink floral whipped cream are delightfully whimsical!
- Level: Easy
- Total: 4 hr 40 min (includes proofing and cooling times)
- Active: 1 hr 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 584
- Total Fat
- 37 g
- Saturated Fat
- 16 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 3 g
- Sugar
- 25 g
- Protein
- 11 g
- Cholesterol
- 103 mg
- Sodium
- 206 mg
Ingredients
Dough:
Filling:
Whipped Cream:
Directions
Special equipment:
a large piping bag and a large round tip- For the dough: In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, sugar, yeast, cardamom and salt. Whisk to combine. Add 1 egg, 2/3 cup milk and the water. Adhere the bowl to the stand mixer and beat on medium speed until a shaggy dough forms. With the machine running, add the softened butter, 1 tablespoon at a time, until fully added and incorporated. Increase the speed to medium-high and knead for 7 to 10 minutes until the dough is smooth and no longer sticking to the sides of the bowl. Remove to an oiled bowl. Turn the dough to coat. Cover with plastic wrap or a clean towel and let rise until doubled in size, about 1 1/2 hours.
- Line 2 baking sheets with parchment paper. Set aside.
- Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 12 equal-sized pieces. Mold each piece into a ball by stretching and tucking the edges under, then cup your palm over the ball and roll the ball on the counter a few times to neaten the shape. Place 6 balls on each of the prepared baking sheets and cover loosely with oiled plastic wrap. Let the dough rise until light and puffy, about 45 minutes.
- Place oven racks in the upper third and lower third positions. Preheat the oven to 375 degrees F.
- Beat the remaining egg with the remaining 2 tablespoons of milk to create an egg wash. Gently brush the rolls with the egg wash.
- Bake in the oven, rotating the pans from top to bottom halfway through, until puffed and deep golden all over, 12 to 14 minutes. Place the baking sheets on cooling racks and cool completely.
- Using a serrated knife, level the top of each bun by trimming off about a 1/2-inch “cap.” Reserve the tops. Hollow out some of each bun to make a cavity, saving the dough scraps.
- For the filling: In a medium mixing bowl, add the dough scraps (not the tops) almond flour, granulated sugar, cream, rosewater and salt. Stir until well combined. The mixture should be thick. Set aside.
- When you’re ready to assemble, make the whipped cream.
- For the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, add the cream and whisk on medium speed until foamy. Increase the speed to medium-high and whisk, adding the confectioners' sugar a little at a time, until soft peaks form. Whisk in the rosewater and food coloring, if using. Transfer the whipped cream to a large piping bag fitted with a large round tip.
- Divide the filling among the bun cavities, smoothing the tops so they’re even. Pipe a lofty swirl of whipped cream over each. Dust the bun tops with confectioners' sugar and gently place on the whipped cream, like a hat.
- The buns and filling can be made a day ahead. Once filled, the buns are best eaten immediately but leftovers will keep in the refrigerator overnight.
