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

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