Semlor
Recipe
80g butter
250ml milk
12g dried yeast
40g caster sugar
525g bread flour
1 tsp salt
2 tsp ground cardamom
1 tsp baking powder
2 eggs
Icing sugar for dusting
Filling
300ml thickened cream
2 tbsp icing sugar
100g almond marzipan, finely grated
125ml double cream
1. Melt the butter in a small saucepan over a medium heat. Add the milk to the saucepan, then transfer to a bowl and allow to cool until lukewarm. Stir the yeast in till dissolved, then stir in the sugar till dissolved.
2. Stir in half the flour until combine, then add the salt, cardamom, baking powder and 1 lightly beaten egg stirring till combined. Gradually add the remaining flour and mix until the dough just comes together.
3. Using an electric mixer with a dough hook knead the dough for 5 minutes until smooth and elastic. Alternatively you can knead by hand on a lightly floured surface for 8-10 minutes until smooth and elastic. Place into a lightly greased bowl and cover with a tea towel, then stand in warm draught-free place for 1 hour or until double in size.
4. Punch the dough down, then using a knife cut the dough into 12x80g portions. Shape each portion into a ball, making them as round as possible. Place onto a lined baking tray at least 5cm apart. Cover with a tea towel and place in a warm draught-free place for 30-40 minutes or until almost doubled in size again.
5. Meanwhile preheat the oven to 190°C. Glaze the buns with the remaining beaten egg and bake for 10-12 minutes until they are golden and hollow sounding when you knock/ tap on the base. Transfer to a wire rack to cool completely.
6. To make the filling Using a knife at 2/3 up the bun cut straight across the top, set top aside. Scoop out the centre of each bun, tearing it into small pieces and placing into a bowl. Mix the bread with the grated marzipan and double cream. Divide equally among the buns.
7. Whip the thickened cream and icing sugar together until stiff peaks form. Place the cream into a piping bag with a star nozzle. Pipe the whipped cream onto the buns, replace the lids on top of the piped cream and dust with icing sugar to serve.
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Music
Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution licence ([ Ссылка ])
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