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Baked apple cider doughnuts with cinnamon and maple syrup

Tuesday, January 20th, 2009

I made theese lovely baked doughnuts several times last year and the year before but I never came around to blog about them. The recipe calls for a special doughnut pan (looks like this) instead of frying the doughnuts in oil which results in tasty and quite healthy doughnuts. They were moist with a great taste, but they tasted a bit different compared to the usual oily ones. Despite the fact that I made them a few times I managed to loose my recipe notes somewhere. However my recipe was based on this one and as far as I remember I just played around with the quantities. The next time when I’ll make doughnuts in my pans I’ll probably try with to use banana in the batter.

Daring Bakers: Danish braid and pastries

Sunday, June 29th, 2008

Danish braid filled with home made vanilla custard and bilberries, and glazing on top.

It’s time for another Daring Bakers challenge! The idea of the Daring Bakers is that every month one baking recipe is presented that all members have to follow exactly without any modifications except where specifically allowed. During the month we share our experiences and learn to be better bakers. The recipe, our photos and experiences are then officially posted on a specified day.

This month’s challenge was to bake a Danish Braid from Sherry Yard’s “The Secrets of Baking” and the recipe was picked by Kelly of Sass & Veracity, and Ben of What’s Cookin’?


Before I mention anything else this recipe does not taste like genuine Danish pastries. I love them and I could eat one every day but as they’re not good to your waistline I only eat them every second day… The Daring Baker challenge pastries and braid were good, but they don’t taste like the original ones. The result was nice and I liked them but it wasn’t as I expected. The recipe calls for cardamom and orange zest which is an odd flavour for Danish pastries as they are normaly plain. I had fun baking the challenge but it really wasn’t worth the effort, especially since I know where to get excellent freshly baked Danish pastries (ie in every decent Swedish bakery).


I chose to make a braid and a couple of pin wheel shaped pastries. As I love the classic Danish pastries with vanilla custard I filled the braid with home made vanilla custard (for the first time ever it came out perfect) and bilberries. The pastries were filled with the same vanilla custard, raspberry jam and raspberries.

    DANISH DOUGH

    Makes 2-1/2 pounds dough

    Ingredients
    For the dough (Detrempe)
    1 ounce fresh yeast or 1 tablespoon active dry yeast
    1/2 cup whole milk
    1/3 cup sugar
    Zest of 1 orange, finely grated
    3/4 teaspoon ground cardamom
    1-1/2 teaspoons vanilla extract
    1/2 vanilla bean, split and scraped
    2 large eggs, chilled
    1/4 cup fresh orange juice
    3-1/4 cups all-purpose flour
    1 teaspoon salt

    For the butter block (Beurrage)
    1/2 pound (2 sticks) cold unsalted butter
    1/4 cup all-purpose flour

    DOUGH
    Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

    Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

    BUTTER BLOCK
    1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
    2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
    3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
    4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

    APPLE FILLING
    Makes enough for two braids

    Ingredients
    4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
    1/2 cup sugar
    1 tsp. ground cinnamon
    1/2 vanilla bean, split and scraped
    1/4 cup fresh lemon juice
    4 tablespoons unsalted butter

    Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 – 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

    DANISH BRAID
    Makes enough for 2 large braids

    Ingredients
    1 recipe Danish Dough (see below)
    2 cups apple filling, jam, or preserves (see below)

    For the egg wash: 1 large egg, plus 1 large egg yolk

    1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
    2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
    3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

    Egg Wash
    Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

    Proofing and Baking
    1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
    2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
    3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

Daring Bakers: Cinnamon sticky buns

Sunday, September 30th, 2007

Sticky buns with pecans.

This is my third month as a member of the amazing Daring Bakers. The Daring bakers consist of proud women and men that love to bake and are not afraid of baking challenges. The idea of the Daring Bakers is that every month one baking recipe is presented that all members have to follow exactly without any modifications except where specifically allowed. During the month we share our experiences and learn to be better bakers. The recipe, our photos and experiences are then officially posted on a specified day, this time on the 30th of September. This month’s challenge was Cinnamon buns and sticky buns. The recipe was picked by Marce at Pip in the City.

Marce let us choose between baking cinnamon buns or sticky buns, or both. I chose to bake sticky buns as that’s something we don’t have in Sweden contrary to cinnamon buns that are pretty much the first thing children learn to bake here. Cinnamon buns are very popular in Sweden and we even have a cinnamon bun day (4th of October), but we don’t have any fondant glaze on top, just nib sugar. And another thing that differs (at least compared with the Daring Baker’s challenge) is that we use butter in the cinnamon and sugar filling. Anyway, it was fun to try a new cinnamon bun recipe as I’ve been using the same one as long as I can remember.

My changes – within the DB rules:
-I used fresh yeast (20 gram) instead of instant yest.
-For the filling I used cinnamon sugar but I also added an additional teaspoon of cinnamon and one teaspoon of cardamon.
-I used chopped pecan nuts on top of the caramel glaze.
-I made the smaller variants, so I had to use two baking pans.
-I substituted the corn syrup for the caramel glaze with a Swedish syrup (ljus sirap) instead.
-I only baked my buns for 25 minutes instead of 30-40 minutes as the recipe says.

Comments:
-The dough was very easy to make, but I didn’t like the amount of time these buns needed to rise; first 2 hours and then 90 minutes. That is just too long when you have an instant craving for cinnamon buns.

-I missed the cardamon that I normally always add to my cinnamon bun dough. But the lemon zest was refreshing and added a nice touch.

-I really liked the buns, they were delicious, probably because of the caramel glaze and pecans. They are soft and the fantastic caramel glaze goes so well with the buns. I will definintly bake them more times. I’m very glad that I did the sticky bun variant though and not the ones with the fondant glaze as I frankly wouldn’t call them cinnamon buns as I know them; without the caramel glaze they would have been too dry and there wasn’t enough cinnamon in them. I guess that I’m just old fashioned and prefer my classic cinnamon buns in the Swedish way :-) But the sticky buns were great.

Here you’ll find links to all Daring Bakers if you want to see their cinnamon and sticky buns.


Before fermentation.


After fermentation.


After baking. Beware of that what you see here are the bottoms,
you flip the sticky buns over to the other side when serving.


Sticky buns cut loose and then flipped over to the “right” side.
Ready to be served!

    Cinnamon buns and sticky buns
    (from Peter Reinhart´s The Break Baker´s Apprentice)

    DAYS TO MAKE: 1

    15 minutes mixing; 3 1/2 hours fermentation, shaping and proofing; 20 to 40 minutes baking.

    Yield: Makes 8 to 12 large or 12 to 16 smaller cinnamon or sticky buns

    Ingredients:

    6 1/2 tablespoons (3.25 ounces) granulated sugar
    1 teaspoon salt
    5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter or margarine
    1 large egg, slightly beaten
    1 teaspoon lemon extract OR 1 teaspoon grated zest of 1 lemon
    3 1/2 cups (16 ounces) unbleached bread or all-purpose flour
    2 teaspoons instant yeast*
    1 1/8 to 1 1/4 cups whole milk or buttermilk, at room temperature OR 3 tablespoons powdered milk (DMS) and 1 cup water
    1/2 cup cinnamon sugar (6 1/2 tablespoons granulated sugar plus 1 1/2 teaspoons ground cinnamon, or any other spices you want to use, cardamom, ginger, allspice, etc.)
    White fondant glaze for cinnamon buns or caramel glaze for sticky buns (at the end of the recipe.)
    Walnuts, pecans, or other nuts (for sticky buns.)
    Raisins or other dried fruit, such as dried cranberries or dried cherries (for sticky buns, optional.)

    *Instant yeast contains about 25% more living cells per spoonful than active dry yeast, regardless of the brand. Instant yeast is also called rapid-rise or fast-rising.

    1. Cream together the sugar, salt, and shortening or butter on medium-high speed in an electric mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it by hand); if you are using powdered milk, cream the milk with the sugar, and add the water with the flour and yeast. Whip in the egg and lemon extract/zest until smooth. Then add the flour, yeast, and milk. Mix on low speed (or stir by hand) until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

    2. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

    3. Mist the counter with spray oil and transfer the dough to the counter. Proceed as shown in the photo on the left for shaping the buns.

    (Transcription: (A) Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don´t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump. (B)Sprinkle the cinnamon sugar over the surface of the dough and (C) roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.)

    4. For cinnamon buns, line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart so that they aren´t touching but are close to one another.

    For sticky buns, coat the bottom of 1 or more baking dishes or baking pans with sides at least 1 1/2 inches high with a 1/4 inch layer of the caramel glaze. Sprinkle on the nuts and raisins (if you are using raisins or dried fruit.) You do not need a lot of nuts and raisins, only a sprinkling. Lay the pieces of dough on top of the caramel glaze, spacing them about 1/2 inch apart. Mist the dough with spray oil and cover loosely with plastic wrap or a food-grade plastic bag.

    5. Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.

    6. Preheat the oven to 350°F (175°C) with the oven rack in the middle shelf for cinnamon buns but on the lowest shelf for sticky buns.

    7. Bake the cinnamon buns for 20 to 30 minutes or the sticky buns 30 to 40 minutes, or until golden brown. If you are baking sticky buns, remember that they are really upside down (regular cinnamon buns are baked right side up), so the heat has to penetrate through the pan and into the glaze to caramelize it. The tops will become the bottoms, so they may appear dark and done, but the real key is whether the underside is fully baked. It takes practice to know just when to pull the buns out of the oven.

    8. For cinnamon buns, cool the buns in the pan for about 10 minutes and then streak white fondant glaze across the tops, while the buns are warm but not too hot. Remove the buns from the pans and place them on a cooling rack. Wait for at least 20 minutes before serving. For the sticky buns, cool the buns in the pan for 5 to 10 minutes and then remove them by flipping them over into another pan. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving.

    White fondant glaze for cinnamon buns

    Cinnamon buns are usually topped with a thick white glaze called fondant. There are many ways to make fondant glaze, but here is a delicious and simple version, enlivened by the addition of citrus flavor, either lemon or orange. You can also substitute vanilla extract or rum extract, or simply make the glaze without any flavorings.

    Sift 4 cups of powdered sugar into a bowl. Add 1 teaspoon of lemon or orange extract and 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as much as is needed to make a thick, smooth paste.

    When the buns have cooled but are still warm, streak the glaze over them by dipping the tines of a fork or a whisk into the glaze and waving the fork or whisk over the tops. Or, form the streaks by dipping your fingers in the glaze and letting it drip off as you wave them over the tops of the buns. (Remember to wear latex gloves.)

    Caramel glaze for sticky buns

    Caramel glaze is essentially some combination of sugar and fat, cooked until it caramelizes. The trick is catching it just when the sugar melts and lightly caramelizes to a golden amber. Then it will cool to a soft, creamy caramel. If you wait too long and the glaze turns dark brown, it will cool to a hard, crack-your-teeth consistency. Most sticky bun glazes contain other ingredients to influence flavor and texture, such as corn syrup to keep the sugar from crystallizing and flavor extracts or oils, such as vanilla or lemon. This version makes the best sticky bun glaze of any I´ve tried. It was developed by my wife, Susan, for Brother Juniper´s Cafe in Forestville, California.
    NOTE: you can substitute the corn syrup for any neutral flavor syrup, like cane syrup or gold syrup.

    1. In the bowl of an electric mixer, combine 1/2 cup granulated sugar, 1/2 cup firmly packed brown sugar, 1/2 teaspoon salt, and 1/2 pound unsalted butter, at room temperature.

    2. Cream together for 2 minutes on high speed with the paddle attachment. Add 1/2 cup corn syrup and 1 teaspoon lemon, orange or vanilla extract. Continue to cream for about 5 minutes, or until light and fluffy.

    3. Use as much of this as you need to cover the bottom of the pan with a 1/4-inch layer. Refrigerate and save any excess for future use; it will keep for months in a sealed container.

Systerkaka

Tuesday, July 24th, 2007

Systerkaka (cinnamon rolls) with almond paste, cinnamon,
nib sugar and pink strawberry icing.

In Sweden, the common way of baking cinnamon rolls (kanelbullar) is to put them in individual paper cups before baking. There is however a version where the rolls are put really close to each other in a pan, resulting in a large cake. A cake like that is often called Butterkaka (not refering to the Swedish word for sullen but the word butter in English or German) or Systerkaka (sister cake). I can’t really tell the difference between them, they are probably quite a like. I call my own version sister cake due to the pink strawberry icing which maybe is a bit unecessary I also use nib sugar, but it makes the rolls very pretty and girly which suits a sister cake!

    Systerkaka

    dough:
    50 gram butter
    125 ml milk
    25 gram fresh yeast
    500 ml flour (= 300 gram flour)
    1 egg
    1 tbsp vanilla infused caster sugar
    0.5 tsp cardamom, ground

    filling:
    60 gram butter, softened
    2 tsp sugar
    2 tsp cinnamon, ground
    80 gram almond paste, grated (can be substituted with marzipan which however contains more sugar than almond paste).

    topping, before baking:
    1 egg, whisked
    nib/pearl sugar

    topping, after baking:
    icing (made of a small amount of water and 4 tbsp icing sugar, I used strawberry icing sugar)

    Melt the butter in a small sauce pan, add the milk and make sure that the mixture is around 37 degrees C. Place the yeast in a bowl and pour the milk and butter mixture over it. Mix well until the yeast has dissolved. Add flour, sugar, cardamom and egg. Combine to a soft dough and knead a few minutes until it’s smooth and shiny. Cover with a clean kitchen towel and leave to rise for 30 minutes until the dough has almost doubled in size.

    Take the dough and use a rolling pin to roll out a large rectangle, about 30 cm * 40 cm wide. Spread the soft butter over the rectangle and then sprinkle sugar, cinnamon and grated almond paste over it. Carefully roll up the dough, starting with the long edge. Cut 3 cm wide slices with a sharp knife. Tightly place the slices cut side up in a quite small, about 20-22 cm wide, greased cake pan. I used a square one, but a round one is fine as well. Let the rolls rise for 40-50 minutes until they fill the pan generously. Brush the rolls with a whisked egg and sprinkle nib sugar evenly.

    Bake in 175 degrees C, fan oven (or around 200 degrees C if using a normal oven), for about 18 – 20 minutes. When the cake cools, pour icing over it (mix a small amount of water with 4 tbsp icing sugar).

Lussekatter or Lucia cats or Saffron buns

Monday, December 4th, 2006

Yesterday was the first sunday of Advent. Christmas is getting closer and closer and it’s time to get into that Christmas mode. We bought new Advent star lights for our windows which we hang up, we baked ginger bread cookies and we started on building a ginger bread cookie house which we’ll finish this evening. And for our Advent breakfast I baked Lussekatter which means Lucia Cats. They are basically S formed Saffron buns which are very common in Sweden before Christmas and especially on Lucia day. I always use the same recipe, the one from Arla which contains quark (Kesella) as it makes the buns moist and nice. I really recommend this recipe, the saffron buns becomes very moist and juicy, far from the dry ones found in stores. The only thing I’ve changed about the recipe is that I add more saffron, which both I and Fredrik like a lot.

    Lussekatter

    50 g fresh yeast
    100 g butter
    500 ml milk
    250 g Kesella lätt (quark)
    1.5 g saffron (3 Swedish “bags” of saffron).
    150 ml caster sugar
    abour 1700 ml flour

    For garnishing:
    raisins

    For brushing:
    1 beaten egg

    Melt butter in a pan and add the milk. Make sure that the mixture is lukewarm (37 degrees C). Pour the mixture over the finely divided yeast. Mix and then add the remaining ingredients. Work the dough so it becomes smooth and nice. Cover the dough with a kitchen towel and let it rise for 40 minutes.

    Knead the dough, divide it into 32 pieces. Form each piece of dough into a string, 15-20 cm long, then arrange the string in a double S. Place 2 raisins at the ends of each bun. Cover the buns with a kitchen towel and let them rise for 30 minutes.

    Brush the buns with the egg and then bake them in the oven at 225 degrees C, about 5-8 minutes until they are golden brownish yellow.

Shrove Tuesday: Semla

Wednesday, March 1st, 2006

Semlor
Semlor (I still havn’t unpacked my battery charger for the camera so you have to stand with the cell phone photos)

Yesterday was Shrove Tuesday, and in Sweden we have a tradition eating a special bun called Semla on this day. It is a plain wheat bun with cardamom filled with whipped cream and almond paste. There’s a long story behind this bun, and I have to admit that I don’t know all about it even though I just bought a book called “History book for cookie lovers” (in Swedish though) where there’s a lot of history to read, including the history behind and about the Semla. The Semla is eaten in many nordic countries, with a few modifications and other names. For example you can read about Pille’s Estonian Vastlakuklid here.

Anyway, you either go to the nearest bakery and buy a Semla (which nowadays can be found from New Year’s to Easter) or you bake them yourself. Yesterday evening I did my own ones, for the first time. The bun is easy to do and was excellent, but I wasn’t quite happy with my almond mixture. I did my own almond paste, but as I don’t have any kitchen mill I first grated the almonds in my food processor and then I used the food processor knife. I didn’t get the almond paste as fine as I wanted but it was sufficient. I also (as usual) havn’t found my kitchen scales in any of the unpacked boxes yet so I just used the deciliter measure, even though I prefer to weigh my ingredients.

    Semlor
    (12 ones)

    Buns:
    100 g butter
    300 ml milk
    1.5 tsp cardamom
    50 g fresh yeast
    a pinch of salt
    100 ml caster sugar
    1 egg
    1 tsp baking powder
    900-1200 ml of plain wheat flour (about 540 g-720 g)

    To brush on the buns:
    1 egg + a small amount of water

    Almond paste:
    200 g sweet Almonds
    120 ml icing sugar
    1 drop of bitter almond extract

    To the Almond mixture:
    100 ml milk, hot

    Decoration:
    500 ml double /whipping cream
    Icing sugar

    Melt the butter and combine with the milk. Make sure that the mixture has the right temperature, which is 37 degrees C.

    Crumble the yeast in a large bowl or a kitchen aid. Add the milk and egg mixture and stir until the yeast has dissolved. Add cardamom, sugar, salt, egg, milk, butter and baking powder, and combine. Then start to add the flour while you work with the dough. Make sure not to use too much flour. Knead the dough until it’s smooth. Then let the dough rise in its bowl for about 45 minutes.

    When the dough has risen enough, knead it again and add more flour if needed. Shape 12 round balls that you put on 2 baking sheets covered with parchment paper. Cover the buns with a kitchen towel and let them rise for about 45 minutes or until they have doubled in size. Beat the egg and add some water, then brush the buns with the mixture. Bake in the oven (225 degrees C) for 8 minutes, make sure not to burn them. I baked both baking sheets at the same time as I nowadays have a fan oven (yay!! ) Let the buns cool.

    AlmondsNow it’s time to start with the almond paste. Blanche the almonds by boiling them for 3 minutes. Drain off the water and slip the skins off by squeezing the almonds between your thumb and fingers. Be careful as they really are slippery! If you have a kitchen mill, then use it. If you don’t, first grate the almonds in a food processor and then use the food processor knife so that you get a very fine mixture. Now add the icing sugar and the bitter almond. Mix some more. Add some drops of water so that the almond paste binds together.

    Plain bun with a hole!When the buns have cooled completely it’s time to assemble them. Cut off a small lid on top of the 12 buns. Put the lids aside. Scoop out the crumbs from the buns, making a small hole. Mix the crumbs with the almond paste and the hot milk. If the mixture is too firm you can add some more milk and also some more icing sugar if it isn’t sweet enough. Whip the cream, but absolutely not to hard. You don’t want the semlor to taste like butter. Add a pinch of vanilla sugar to the cream.

    Cut the 12 lids, which you earlier put aside, so that they become triangular.

    Fill the buns with the almond mixture, about 2 tbsp for each bun. Now put some whipped cream on each bun and top it with a triangular lid. Sift each bun with icing sugar. Enjoy!!

Dagmar’s tip: Yesterday when I baked, I only assemled 4 semlor. The rest of the buns I put in the freezer so I easily can assemble more Semlor when I want, without having to bake new buns.

Bilberry Buns with Lemon, Almond paste and Crumbles

Monday, August 29th, 2005


Autumn is getting closer, the days are shorter and the rain is here. It’s time to cuddle up with a nice cup of tea and some buns. What about these lovely ones with bilberries? They are truly delicious; the filling is moist, sweet and the crumbles are crispy. Everything fits really well and their taste makes your mood a bit lighter during those cold dark nights.


    Bilberry Buns with Lemon, Almond paste and Crumbles

    (From Swedish magazine “Allt om Mat”, makes 40 buns)

    Dough:
    50 gr fresh yeast
    150 g butter
    500 ml milk
    100 ml sugar
    0.5 tsp salt
    1 tsp cardamon
    840 gr flour

    Lemon and Almond paste filling:
    200 g almond paste
    100 g butter, roomtemperatured
    2 tbsp marsán powder (this is a vanilla cream powder that you mix with milk to make vanilla sauce or custard)lemon zest from 1 lemon
    1 tsp of lemon juice

    Crumble dough:
    100 g butter, cold
    100 ml sugar
    300 ml flour

    Bilberry filling:
    150 g bilberries
    2 tbsp icing sugar
    1 tbsp maizena

    1. Melt the butter and add the milk, heat to lukewarm (about 37 °C /99 ° F). Crumble the yeast in a bowl and add the milk and butter. Combine until the yeast dissolves. Add sugar, salt and cardamon. Add the flour, a little at a time and stir with a wooden spoon until mixture is smooth and not sticky, but still soft and pliable. Knead for 5-10 minutes. Dust the top of the dough with flour, cover with a clean cloth and let rise in a warm, dry place until double in size, about 30 minutes.

    2. Lemon and Almond paste filling: Grate the almond paste and combine with butter, lemon zest, marsán powder and lemon juice. Roll 40 small balls and put in the fridge.

    3. Turn dough onto a floured board and knead for some minutes adding flour as needed to keep the dough from sticking. Divide the dough into 40 pieces and roll the dough bits into round buns. Place buns in paper baking molds. Cover buns with a clean cloth and let rise about 30 minutes.

    4. Preheat oven to 225 °C (425 °F).

    5. Crumble: Combine butter, sugar and flour to a crumbly dough

    6. Bilberry filling: Combine bilberries, icing sugar and maizena

    7. When the buns have risen, press down a lemon almond ball in each bun. Brush the tops of the buns with a whipped egg and then add the bilberry filling. Sprinkle some crumble dough. Bake the buns in the oven for about 8 minutes until golden brown.