Swedish Easter Bun (Semla)
1 hour 30 min. Recipe Yield:
12-14 pcs Difficulty:
Medium recipe
Swedish Easter bun (Semla) is a Swedish recipe, a marzipan-filled bun topped with whipped cream. The Swedes cook such buns all February, until Lent. The bun is very popular in Sweden, so it is also prepared for Easter holidays.
Recipe Ingredients
Cooking Recipe
For the Easter bun recipe, dilute the yeast in warm milk, add the melted and slightly chilled butter and mix. Then add sugar, salt, ground cardamom and mix again. Sift the flour and gradually add to the dough for Easter buns. Knead soft dough, cover with a film or towel and put in heat for 1-1.5 hours.
When the dough for buns has risen, divide it into 15 parts, roll into neat balls and transfer to a baking sheet lined with paper. Place the prepared buns in heat for 30 minutes, and then grease with a mixture of eggs and water. Bake the prepared buns in a preheated 180°C (355°F) oven for 15 minutes.
Lay out the finished buns, let cool, and then cut off the top with a sharp knife and carefully remove the pulp with a teaspoon.
In a separate bowl, mix the pulp from the bun with milk and marzipan. Fill each Easter bun with prepared minced meat and spread beautifully whipped cream on top. Cover the Easter bun with a cut-off lid, sprinkle with powdered sugar and serve.