Semlor buns recipe
These cream and marzipan filled semla buns (semlor) are a traditional Scandinavian treat in the run-up to Easter. Dig in.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Stand mixer
- Piping bag
- Kitchen scale
- Grater
- Oven
- Stove
- Saucepan
- Mixing bowl
- Baking sheet
- Parchment paper
- Pastry brush
- Cooling rack
- Whisk
- Chef's knife
- Measuring spoon
- Spoon
- Kitchen towel
- Serving bowl
Ingredients
- 50g fresh yeast or 25g dried yeast (see tips)
- 100g unsalted butter
- 250ml milk
- 2 medium free-range eggs
- 90g caster sugar
- 1 tsp baking powder
- 480g strong white bread flour, plus extra for dusting
- Icing sugar for dusting
- Warm milk and a cinnamon stick to serve (optional)
- 100g good quality marzipan
- 2-2½ tbsp milk
- 150ml double cream, whipped to soft peaks
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