Swedish Semlor: Sweet Almond and Cream Filled Cardamom Buns
Makes ~24 buns
6 tbsp butter
1 1/2 cups milk
2 tsp dry yeast
2 tsp psyllium husks ( see below, on resources)
1/2 cup sugar, plus 1 tsp for the yeast liquid
1/4 cup honey
1 tsp kosher salt
2tsp xanthan gum
1 tsp gelatin, unflavored
2 large eggs, whisked
3 tsp ground cardamon
1 1/2 cups corn starch
1 cup white rice flour, plus 1/3 cup for rolling the dough
1 cup tapioca starch
1 large egg, whisked
1 tbsp water
7 oz GF almond paste
1 -2 tbsp milk, enough to blend with almond paste
1 1/4 cups heavy cream
1 tbsp confectioners' sugar
Melt butter in a medium sauce pan. Add the milk to the melted butter and heat until about 110-115 degrees F. Pour the heated liquid into a medium-sized bowl.
Add the yeast, psyllium husks, 1 tsp sugar and whisk together until yeast has dissolved. Let sit for 10 minutes to proof and activate the yeast. The liquid should expand.
Pour the yeast liquid into a bowl of a stand mixer fitted with the paddle attachment. Add the sugar, honey, salt, xanthan gum, gelatin, the whisked eggs, cardamom, and gluten-free flours to the mixer. Beat on medium speed for 5 minutes. Scrape down the bowl occasionally. The dough will be sticky, do not worry, this is normal.
Remove the mixing bowl. Drape a clean kitchen towel, or plastic wrap, over the bowl. Place the mixing bowl in a warm part of the kitchen, and let the dough rise for 75 minutes.
Shape the dough into 3" balls by scooping the dough out with a large spoon. Using wet hands, gently press into shape. You might need to wet your hands in between each roll, to prevent the dough from sticking and to create a smooth surface. But take care not to make the dough soggy.
Place the rolls onto parchment-lined cookie sheets. Allow the rolls to rise, loosely covered with plastic wrap or a clean kitchen towel, for 40 minutes.
During the last 20 minutes of the rise, preheat the oven to 350 degrees F. Remove covers from the baking sheets. Using a pastry brush, brush each roll with the egg wash.
Bake near center of the oven for about 15-18 minutes, or until golden.
Transfer the rolls to a wire rack, cover with the kitchen towels, and let cool to room temperature. The buns are also delicious on their own, sliced and spread with some butter.
Once cool, cut a slice off the top of the bun. Scoop out the center of the bun.
Blend the almond paste with the milk until smooth. Add additional milk if needed until the filling is nearly as soft as pudding.
Whip cream with the confectioners' sugar to soft peaks. Fill each bun with a spoonful of the almond mixture. Pipe whipped cream on top of the filling to about 1/2 inch over the top of the bun. Replace the top onto the bun, and dust with confectioners' sugar before serving.
I hope you love these as much as I do.
Enjoy semla without the filling. Warm and spread with pat of butter!
*Psyllium husks are the same as Metamusil, which is gluten-free. Get the unflavored variety. This adds fiber, texture and elasticity to the dough.