TMI about my buns

In Sweden it is the time of year to make Semlor. We hold tradition no matter where we live. Since alot of you might not be familiar with the best thing EVER to hit the baker's shelf. Below is history of the Semla.

History

The Semla was originally eaten only on Shrove Tuesday, as the last festive food before Lent. However, with the arrival of the Protestant Reformation, the Swedes stopped observing a strict fasting for Lent. The semla in its bowl of warm milk became a traditional dessert every Tuesday between Shrove Tuesday and Easter. (not all Swedes each then that way, me included!)Today, semlas are available in shops and bakeries every day from shortly after Christmas until Easter.

Wikepedia says -Each Swede consumes on average five bakery-produced semlas each year, in addition to all those that are homemade.Confirming my suspiction that I am above average.

Now you have been given TMI on my buns.

Well- I have no more secrets so per Heidi's request my recipe. (I am a eye baller so sorry if it isnt exact, and it took me about 3 years to get this recipe great!)
YOU WILL NEED-
Yeast, Milk, butter, sugar,flour, almond paste, egg, powdered sugar (decoration), and whipped cream ...the real stuff.

In a sauce pan warm about 3 1/2 cups milk and then add a stick of butter, stir it till the butter is melted. Let it cool till just it is no longer hot, you are going to mix about 50 grams yeast(I usually do 3-4 tablespoons.) stir it up till yeast is dissovled. In a mixer add 1/2 cup-3/4 cup sugar, then start to add the flour adding slowly it should be about 7-8 cups.( Yikes, I eyeball this till the dough is smooth and has pulled away from the bowl) cover and let rise till doubled. Then form small ball of dough (you should get approx 25 total), place on parchment paper on the baking sheet or stone you will use to bake. cover them let them rise again till doubled in size. Beat one egg and use this to brush the tops right before baking. Bake them at 375 for 8-12 min. Or untill golden on the tops. (Temps are tricky, if they are burning on the bottom to fast then raise the rack higher that works for me) . Cool on a rack. Serving directions, slice the rounded top off the roll, you will take some of the bottom (this is where the filling will go)of the roll. About a quarter sized circle and maybe about a 1/2inch deep. SAVE the bread you take out and place in a bowl. ALMOND PASTE FILLING- Get it in a tube in the baking aisle, grate it finely into the bowl with bread pieces add a tablespoon milk, and mash it up good. This will be place in the "hole" you made in the bottoms of the rolls. Fill each with the filled. Add a good dalup of whipping cream next then re place the top on the rolls and sprinkle powdered sugar on top.

The rolls freeze great and are perfect to take out and thaw and make this whenever.


If anyone dares to do it I would love to hear how it goes. If anyone dares to ask me to show them I will accept that challenge too =)