Shrove Tuesday Buns Semlor Recipes

Steps:

• Dissolve yeast in warm water.
• Beat egg slightly and mix HALF of it with the cream and add to yeast.
• Add sugar, salt, cinnamon, butter and a little of the flour.
• Add more flour, a little at a time, beating with a wooden spoon to make a soft dough.
• You can use a mixer instead of a spoon, but just don't over do it!
• Turn dough onto floured board and knead until smoooth and elastic, about 10 minutes.
• Make this when you are frustrated, and the time will FLY by! It's good therapy!
• Place dough in a lightly buttered bowl, and turn once to grease surface.
• Cover and let rise in a warm place until doubled. (About 1 1/2 hours.).
• Now go rest and give your arms a break!
• When light and doubled, punch down, turn out onto your floured board again and knead lightly til smooth.
• Divide dough into 10 equal pieces and shape each piece into round buns.
• Place buns onto greased cookie sheet.
• Let rise in warm place until almost doubled in size.
• Brush each with remaining egg.
• Bake in 400 degree oven til golden brown, about 10-12 minutes.
• Cool on rack.
• Cut off top slice from bun with a sharp knife.
• Insert a slice of almond paste into bun, garnish with a generous spoon of whipped cream, replace top, and sprinkle with powdered sugar.
• *Traditionally served in deep individual dishes with hot milk and cinnamon, but I like them as is.
• *In case you are not able to buy almond paste, here is how to make it:.
• Almond paste:.
• 1/2 cup blanched almonds.
• 1/2 teaspoons almond extract.
• 1 cup pre-sifted powdered sugar.
• 1 egg white, lightly beaten.
• Grind almonds in food processor til extremely fine!
• Place into a bowl and sprinkle with almond extract and powdered sugar.
• Toss with a fork and gradually add egg white.
• Work paste until smooth.

Steps:

• If you are using the compressed yeast, warm the milk on the stove to lukewarm, dissolve the yeast in the milk; dry yeast can simply be mixed into the flour.
• Add egg, sugar, salt and cardamom to the milk, mixing continuously, then gradually add flour.
• Add soft margarine at the final phase of kneading.
• Knead the dough by hand or machine until it is smooth and does not stick to your hands or the bowl.
• Leave to rise in a warm place under a cloth, until it is double it´s size.
• Shape small buns from the dough, place them on greaseproof paper on a baking sheet, and leave them to rise again under the cloth.
• Prepare oven to 225 °C, brush the buns with beaten egg and bake in the oven for 10 minutes. Allow to cool.
• Whip the whipped cream with sugar.
• Cut off the top of the buns, pile whipped cream mixed with vanilla sugar on the lower halves, and put back the lids.

Steps:

• Prepare the dough: Melt the butter in a small saucepan over low heat. Weigh the cane sugar and yeast into the bowl of a stand mixer; add the cardamom.
• Once the butter has melted, add the milk to the saucepan and allow it to warm up just slightly. The Swedes call this fingervarm, just above body temp. Add the milk-butter mixture to the bowl of the stand mixer and allow to sit for a couple of minutes, stirring once to combine.
• Once the yeast starts to dissolve and activate (you'll see foam starting to appear on the surface), add the flour and salt. Mix on low speed with a dough hook until combined, then increase the mixing speed to medium and allow to mix for 3 to 5 minutes, until the dough is soft and smooth.
• Remove the dough from the mixer and knead into one large ball and allow to rest in a large bowl, covered with plastic wrap, until roughly doubled in size, about 45 minutes.
• Use a bench scraper or sharp knife to portion the dough into individual buns, each weighing 100 grams. If there is any dough left over, divide it into pieces and add to the rest.
• To shape, flatten a portion of dough and fold the edges in toward the center to create surface tension in the dough, flip over so the seam you have created is facing down and roll clockwise with a cupped palm to form a tight ball. Repeat with each piece. Place onto parchment-lined baking sheets with about 3 inches of space between each bun. Cover with plastic wrap and allow to rise until almost doubled in size, about 45 minutes.
• Heat the oven to 400 degrees. Remove the plastic wrap and bake for 12 to 14 minutes, rotating the pans and switching their position halfway through baking. The buns should be golden and have a hollow sound when tapped on the bottom when done. Transfer to a cooling rack and let sit until cool enough to handle.
• While buns are baking, prepare the filling: Add the almond paste to the bowl of a stand mixer fitted with the paddle attachment. Add about 3 tablespoons of heavy cream and mix until it has a spreadable consistency (you may need more cream); transfer to a small bowl and set aside.
• Once the filling is made, using a clean mixing bowl and the whisk attachment, combine the rest of the heavy cream, confectioners' sugar and vanilla and whip the cream to stiff peaks. Transfer the cream to a piping bag fitted with a large star tip.
• To assemble the buns, begin by cutting the top third of the buns off horizontally and save the tops. Using your fingers, hollow out a small portion of the center of the buns and fill with about a tablespoon of the almond filling. Using an offset spatula, spread the paste to reach the edges of the cut portion of the bun.
• Use the piping bag to pipe the whipped cream into a swirl on top of the almond filling. (Don't be afraid to go high!)
• After the semlor are all filled, cut the reserved tops into triangle shapes and place them on top of the whipped cream. Sprinkle the semlor with confectioners' sugar to serve.