Semla

This is once again a recipe of a classic swedish dessert. It's something we eat during Janury- February to celebrate a day called "Fettisdagen" which basically translates to 'Shrove Tuesday'. It's called semla and is a bun filled with deliciousness.

Ingredients

Bun

• 50 grams Yeast
• 75 grams Liquid margarine
• 5 dl Low-fat milk
• 1 dl Sugar
• 0.5 Teaspoon salt
• 1.5 liters Flour

Mandelmassa (Almond mass)

• 0.5 dl Almonds, finely chopped
• 0.25 dl Sugar
• 2 tablespoons low-fat milk
• 3 dl whipping cream 20%
  

Directions

Bun

1. Preheat the oven to 250 C .
   
2. Crumble the yeast into a bowl, then heat the milk (in a separate bowl) till its lukewarm and mix in the liquid margarine, salt and sugar.
   
3. Pour the lukewarm mix over the yeast and then stir it so it dissolves.
   
4. Add the flour and mix it till it gets a good texture or until the dough doesn'tstick to the bowls edges.
   
5. Prover the dough under a cloth for about 30 minutes.
   
6. Divide the dough into four equal portions, roll out the parts to lengths and cut each length into ten parts. Shape the parts into balls and place them on a baking tray with a baking sheet.
   
7. Let them rise covered with a cloth, until they become twice as big.
   
8. Then put them in the oven and let them bake for 5-7 minutes. Then allow them to cool under a cloth.
   

Mandelmassa (Almond Mass)

1. Cut off the lid of the bun.
   
2. Scoop out the giblets
   
3. Then mix the almonds, giblets, sugar and milk
   
4. Fill the buns with the mix. [example]
   
5. Whip the whipping cream and then garnish the semla with a thick layer.
   
6. Then put the lid of the bun on top of the cream and garnish the lid with icing sugar.
   

Serve it to your guests with a cup of coffee or milk, or devour it by yourself in a corner where no one can see you, haha. Hope you like this Swedish recipe of a delicous pastry.