Perfect Classic Swedish Rolls with Almond / Perfekta klassiska semlor

Klassisk perfekt semla

Klassisk perfekt semla

“Fettisdagen” aka “Fat-tuesday”  is soon here (woho!) and I thought that a good old classic reipe for this delicious Swedish roll is in it’s place. I know that we’re still a lot of swedes out there that still enjoys this delicious, fluffy, perfect and classic roll.
Here in Norway where I live at the moment they have another version of this roll. They call it “Fastelavensbolle”. They split a regular roll in half and fill it with jam and whipped cream. They are also very delicious, but I do love my Classic Semla.

My Semlor is fluffy and the filling is so damn good that I could eat the whole lot with a spoon for breakfast. A hint of bitter-almond makes the trick and the home made almond paste makes everything just divine.
You can bake these rolls seperate, place them close together in a formation like I did above or make a giant roll and make a cake (Semmel-tårta).
So if your looking for a recipe for a perfect and classic semla, here you go:

Ingredients:Klassisk perfekt semla
rolls (20 semlor)
50 g yeast
500 ml milk
150 g butter, softened and cut into cubes
1 dl sugar
1 egg
14-15 dl all purpose flour
2 tsp cardamom

filling
400 g almond paste
the inside og all the rolls
100 ml milk (or more)
(bitter-almonds drops to taste)

almond paste
400 g almonds
3 dl sugar
2 bitter-almonds or bitter-almonds drops to taste

500 ml double cream
powdered sugar

Method:

Rolls: Crumble yeast into a baking bowl. Heat milk to 38 c and pour over yeast. Stir with a wooden spoon until yeast has dissolved. Add sugar and cardamom and stir. Crack the egg and add this to the bowl. Add about 13 dl of flour and knead, either in a food mixer with hook attachement or by hand. Add more flour if needed. Knead in the machine for 8 minutes and add butter. Add more flour if the dough is wet. Continue kneading for 8 minutes until dough is elastic and smooth. If you do this by hand you will have to knead for about 20 minutes (so trainers on!). Cover the bowl and place in a warm place for 40 minutes.
Preheat oven to 225 c and line 2 baking trays with grease proof paper.
After 40 minutes of proving place dough onto a floured surface and knead for a few minutes. Divide dough into 20 pieces and form into round balls and place on the baking trays. Cover and let them rise for 40 minutes. I don’t brush my rolls with egg wash cause I like my Semlor to be pale and not shiny. Bake in the middle of the oven for 10-15 minutes. Remove and let them cool completely on a wire rack.

Filling
: Cut the top/lid of the roll (save it!!) and remove the inside so there’s room for delicious filling. Put the pieces that you remove into a bowl and rip them apart to kind of a crumb like consistency. Add almond paste and milk. Stir with a fork. Add more milk if you want the filling to be more wet. It should be form but not dry. When it reaches desired consistency fill the rolls with the mixture.

Whisk double cream to firm peaks. Pipe or spoon on top of the filling.
Cut the lid into a triangular shape and place on top of the cream. Dust with powdered sugar and enjoy!

Making your own almond paste:
Blanch the almonds and let them dry (add almonds to boiling water and boil for 2 minutes. Rinse under cold water push them out from their shells.).
Process in a food processor together with sugar and bitter almonds or bitter-almond drops. Process until a warm mass forms. It might take 10-15 minutes and you will have to scrape down the side many times. When you’ve reached a firm mass knead this and wrap in plastic foil and place in fridge for later use (or use in this recipe).

Klassisk perfekt semla

Klassisk perfekt semla

 

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