Semlor from My Scottish Island Kitchen: The Hebridean Baker by Coinneach MacLeod

Semlor from My Scottish Island Kitchen: The Hebridean Baker by Coinneach MacLeod

app.ckbk.com

One of Sweden’s most beloved seasonal treats are Semla (Semla for singular, Semlor for plural). The day before Lent is celebrated by eating at least one of these! Semla is a bun flavoured with...

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Ingredients

  • ½ teaspoon vanilla extract
  • icing sugar for dusting
  • 300 ml (1¼ cups) double cream
  • 2 tablespoons milk
  • 1 teaspoon caster sugar
  • 200 g (7 oz) almond paste (I recommend Odense Mandelmassa)
  • 1 egg, lightly beaten
  • 425 g (15 oz) strong white flour
  • 50 g (1¾ oz) caster sugar
  • ½ teaspoon salt
  • 1 teaspoon cardamom, freshly ground
  • 7 g (½ oz) instant dried yeast
  • 75 g (2½ oz) butter, softened
  • 250 ml (1 cup) milk

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