Recipe written by Anna Hansson. For more information visit https://www.instagram.com/livetsgodamedannika/
Ingredients
Pre-dough:
Step 1:
- 50 grams yeast
- 3 dl milk
- 6 dl special wheat flour
Step 2:
- 5 dl special wheat flour
- 200 grams butter
- 2 eggs
- 1 tsp salt
- 2 tbsp cardamom
- 1 tsp vanilla sugar
- 2 dl sugar
Filling:
GANACHE:
- Whipping cream
- Marabou chocolate
Instructions
Pre-dough:
- Crumble the yeast in a baking machine.
- Pour in lukewarm milk (Max 37 degrees) and stir.
- Add 6 dl flour and mix well, then let the dough rise for 20 min.
- When the dough has risen, hold back 5 dl of wheat flour and room temperature butter.
- Add the rest of the ingredients and mix on low speed for 2 min, then increase the speed and let the machine run for about 10 min.
- Then pour out onto a work 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
- Whisk 1 egg and brush the buns, then let them bake in the oven for 8-10 min at 220 degrees.
Filling:
- Cut the kunafa dough into pieces and place in a frying pan with a knob of butter.
- Fry over medium heat until they become really golden. Let this cool before mixing it with the pistachio cream.
- Of course, the amount 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 where you have placed the chocolate. Stir with a spoon until the chocolate is completely melted. Cover the bowl with plastic wrap and place it in the fridge. It is best made the day before use.
- When it's time to assemble the semla, take the ganache out of the fridge and whip it until fluffy so that it can be piped.
- For four semlor, I use about 3 dl of cream and 200 grams of chocolate.
- This semla I topped with powdered sugar and chopped pistachios.
Tags
Annika Hansson
Kunafa-deg
pistachio
semla
