http://www.youtube.com/watch?v=xIAqvA2cWtw
I was aware after deciding to make these that a lot of people don't like the flavour of almond but, given their popularity, it was a chance worth taking so here's how it went for these little babies:
16-20 Semlor
5 tablespoons butter ( about 2 oz )
1 cup milk
3 teaspoon instant yeast (10 gram)
pinch salt
1/3 cup sugar
3 cups plain flour
1 teaspoon cardamom, Ground (optional)
1 egg, beaten
Filling:
1/2 lb. almond paste
½ cup milk
1 ½ cup double cream
Icing sugar.
5 tablespoons butter ( about 2 oz )
1 cup milk
3 teaspoon instant yeast (10 gram)
pinch salt
1/3 cup sugar
3 cups plain flour
1 teaspoon cardamom, Ground (optional)
1 egg, beaten
Filling:
1/2 lb. almond paste
½ cup milk
1 ½ cup double cream
Icing sugar.
1. Melt the butter in a saucepan, pour in the milk , heat until lukewarm (99 F).
2. Crumble the yeast in a bowl and stir in a little of the warm butter/milk until the yeast is completely dissolved.
3. Add the rest of the butter/milk, salt, sugar, cardamom and most of the flour (save some for the rest of the baking). Knead the dough until smooth and shiny. It should let go from the edges of the bowl. Allow the dough to rise under a cloth for 40 minutes.
4. Sprinkle flour over a board and place the dough there. Make 1 bun per person by rolling the dough against the board in your cupped hand.
5. Put the buns on a baking tray with oven paper and allow them to rise for an additional 30 minutes. Preheat the oven to 440°F.
6. Brush the buns with the beaten egg and bake them for about 10 minutes in the middle of the oven. Let them cool on an oven rack under a cloth.
7. Slice the top off each bun. Take out a part of the crumb and put it in a bowl. Crumble in almond paste, mix and dilute with the milk to a rather soft mixture.
8. Distribute the filling in the buns. Whip the cream and put a large dollop in every bun.
9. Replace the tops on the buns and sift some icing sugar over semlor.
3. Add the rest of the butter/milk, salt, sugar, cardamom and most of the flour (save some for the rest of the baking). Knead the dough until smooth and shiny. It should let go from the edges of the bowl. Allow the dough to rise under a cloth for 40 minutes.
4. Sprinkle flour over a board and place the dough there. Make 1 bun per person by rolling the dough against the board in your cupped hand.
5. Put the buns on a baking tray with oven paper and allow them to rise for an additional 30 minutes. Preheat the oven to 440°F.
6. Brush the buns with the beaten egg and bake them for about 10 minutes in the middle of the oven. Let them cool on an oven rack under a cloth.
7. Slice the top off each bun. Take out a part of the crumb and put it in a bowl. Crumble in almond paste, mix and dilute with the milk to a rather soft mixture.
8. Distribute the filling in the buns. Whip the cream and put a large dollop in every bun.
9. Replace the tops on the buns and sift some icing sugar over semlor.
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Many thanks to these people for their recipe, I think that these turned out absolutely lovely, I would definitely make these again.
Debs
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