We take pride in our daughters- women to be & all you other women around the world!
We salute you!
Salute you with a Semla – cream bun! Push the Read More button for reciepe.
Viola – who was more quiet than usual in the car this morning – going to daycare with her dad.
When they got to the driveway Viola says:
- Dad…, you know Della?
She is sort of like Lady Gaga and me.
I am more like Sleeping Beauty.
And if you want to make these exellent buns here is the reciepe of a classic Semla.
Every year they only sell them for about a month and I normally eat like two a day.
This year my diet is a little bit better. Just slightly.
50 grams yeast (for sweet doughs)
175 grams butter
2 cup sugar (160g)
2 tsp cardamom
1 teaspoon salt
about 1.5 l flour Special (900g)
200 grams almond paste
8-9 cups whipped cream
(3 tablespoons sugar)
Follow these steps:
Follow these steps:
20 large rolls
Melt the butter in a saucepan and add the milk. Heat to 37 degrees.
Crumble the yeast into a degbunken and add the cardamom.
Pour the milk and butter mixture and stir until the yeast dissolves.
Add the flour during kneading, be careful you do not get too much flour, then the buns dry and ferment bad! Mix in salt and sugar and knead to a smooth dough.
Knead dough now for about 15 minutes, preferably with a food processor / Dough.
Let dough rise until doubled in the bowl, about 30 minutes.
Remove the dough on the surface and divide into pieces of about 80 grams. Roll into balls and place on sheets of parchment paper or greased baking tray.
Now let the buns rise until doubled, about 50-60 minutes. NOTE: It is very difficult to say exactly how long the buns to rise – it depends on many things. But many buns ferment for a short while and then get dry and compact balls. Let the size of the buns decide – they should have at least doubled their volume.
Bake the buns in the bottom of the oven at 225 degrees for about 10 minutes. Let cool on a rack.
When the buns cool down: Cut off a lid on each bun. Scoop out the bun slightly with a fork. Addressing the giblets and mix it with almond paste and a few tablespoons of cream. Stir or whisk smooth mass.
Click the almond filling in all the buns.
Whip cream, possibly together with the sugar. The cream should be so thick that it is possible to pipe but not so thick that it begins the meal.
Fill a piping bag with large star tulle with cream and pipe a ring on each roll.
Put the lid and sprinkle semla plenty of icing sugar before serving.
In order to do well with these rolls be sure to:
Use wheat flour with high protein – wheat flour special.
Knead rolls long, and with the machine.
Allow to rise properly – double the size!