Recipe written by Anna Hansson. For more information, visit https://www.instagram.com/livetsgodamedannika/
Ingredients
Sponge:
Step 1:
- 50 grams of yeast
- 3 dl milk
- 6 dl strong wheat flour
Step 2:
- 5 dl strong wheat flour
- 200 grams butter
- 2 eggs
- 1 tsp salt
- 2 tbsp cardamom
- 1 tsp vanilla sugar
- 2 dl sugar
Filling:
GANACHE:
- Whipped cream
- Marabou chocolate
Instructions
Sponge:
- Crumble the yeast in a stand mixer.
- Pour in lukewarm milk (max 37 degrees) and stir.
- Add 6 dl flour and mix well, then let the dough rise for 20 minutes.
- Once the dough has risen, add 5 dl strong wheat flour and room-temperature butter.
- Add the rest of the ingredients and mix on low speed for 2 minutes, then increase the speed and let the machine run for about 10 minutes.
- Then turn out onto a floured surface and divide, I took about 70 grams for each bun.
- Roll into buns and place on a baking sheet lined with parchment paper and let rise under a cloth for 2 hours.
- Beat 1 egg and brush the buns, then bake in the oven for 8-10 minutes at 220 degrees.
Filling:
- Cut the kunafa dough into pieces and place in a frying pan with a knob of butter.
- Fry on medium heat until golden brown. Let this cool before mixing it with pistachio cream.
- The amount, of course, depends on how many semlor you plan to make!
Ganache:
- Bring the cream to a boil in a saucepan, then pour it into a bowl containing the chocolate. Stir with a spatula until the chocolate is completely melted. Cover the bowl with plastic wrap and place in the refrigerator. It is best to do this the day before use.
- When it's time to assemble the semla, take the ganache out of the refrigerator and whip it into a fluff so it can be piped.
- For four semlor, I use about 3 dl cream and 200 grams of chocolate.
- I topped this semla with powdered sugar and chopped pistachios.
Tags
Annika Hansson
Kunafa-deg
pistachio
semla
