Semla Buns

A real classic pastry you’ll find in most swedish bakeries. A simple brioche bun turned into the most delicious and creamy treat. Easy to make with ingredients that aren’t hard to come by.

Brioche bun recipe

Servings: 8 buns

Time: 4 hours total

Prep & storage: Best eaten on the same day. You can however prepare the dough one night before by proofing 30 minutes instead of 1 hour, and letting it sit in the fridge overnight. When you are ready to bake in the morning, simply bring the dough out of the fridge and let it sit for 30 more minutes before continuing to step 6.

Ingredients:

150 ml milk

1 egg

350 g all purpose flour

75 g butter

50 g sugar

7 g salt

Instructions:

Instructions:
1. In a saucepan, warm up the milk till it’s lukewarm. Add the milk into your bowl attached to a stand mixer. (If you don’t have a stand mixer use your hands).

2. Add the egg, yeast, sugar, cardamom and stirr till dissolved.

3. Add in your flour and mix on low to medium speed for 3-5 minutes before adding the butter and salt and mix on high speed for 5-6 more minutes.

4. Grease a bowl and form the dough into a ball and place into the greased bowl. Cover with plastic foil.

5. Let it proof for 1 hour.

6. After an our of proofing, give your dough a punch and transfer it to a surface dusted with flour. Divide into 8 equal size balls (around 80g) and place them on a baking tray with parchment paper underneath. Cover them with plastic foil and let them rise a second time for 40 minutes.

7. After the second proof, brush them gently with egg wash and bake them for 15 min. at 200 C. (Fan).

8. Let them cool down completely.

Almond remonce

Ingredients:

150 g almonds

100 g marcipan

80 g powdered sugar

80-120 ml milk

1 tsp vanilla extract

Instructions:

1. Add the almonds into a blender and blend them for 1 min. Add the marcipan and blend again.

2. Add in your sweetener and vanilla. Blend again and add milk little by little till the texture becomes more “spreadable” / softer. You can add more milk but make sure that your remonce is not too runny, so start by adding a little bit at a time. The texture should almost be like a slightly crunchy peanutbutter.

Whipped cream

Ingredients:

500 ml whipping cream

75 g powdered sugar

1 tbsp vanilla extract.

Instructions:

1. With an electric mixer, mix together vanilla extract, powdered sugar and whipping cream for no more than 1 minute on the highest setting. Be careful not to overmix it.

Assembling:

1. Cut the top piece of the bun off with a bread knife and scoop out 1/3 of the bun to make room for the filling. (Traditionally they save some of the dough crumb for the almond remonce, but I skipped this). Fill it with the remonce followed by the whipped cream and top it off with the “lid”. Sprinkle with powdered sugar!