Semle is a Swedish delicacy for Fat Thursday, actually fat Tuesday (Fettisdagen), as the Swedes call the last day of the carnival. Sweet, full of marzipan and whipped cream baked goods They can compete with our donuts. They were once baked at home and served with warm milk. Today it The sweetness is available in the most fashionable confectioneries – Semle conquers the hearts of gourmets throughout the winter.
Ingredients for rolls:
- 5 g yeast instant,
- 200 g of wheat flour,
- 100 ml of summer milk (+ 1 teaspoon),
- 40 g of liquid butter,
- 40 g of fine sugar,
- a teaspoon of cardamom,
- small egg,
- a teaspoon of milk,
- A pinch of salt.
Ingredients for marzipan mass:
- 100 g of ground almonds,
- 40 g of fine sugar for baking,
- 80 g of powdered sugar,
- a teaspoon of vanilla extract,
- a pinch of cardamom,
- a tablespoon of cream (36%),
- About 50 ml of milk.
Additionally:
- 250 ml of cream (36%),
- powdered sugar (to taste).
Method of performance:
Sift the flour to the mixer bowl. Mix with yeast and salt.
Got the egg. Pour half and combine with a teaspoon of milk. Add the other half to the flour. Also add milk, sugar and cardamom. Make a cake with a mixer with hooks. Add butter at the end of kneading. The dough should be smooth, soft and flexible.
Form a ball from the dough and transfer it to a slightly greased bowl. Cover the bowl with a cloth and set aside in a warm place for about 1-1.5 hours. The dough should at least double its volume.
Divide the grown dough into 6-8 equal portions. Form round rolls from them, place at large intervals on a baking tray lined with baking paper. Cover with a cloth and set aside in a warm place for about half an hour – until the rolls double their volume. Grease the rolled buns (using a silicone brush) with milk egg.
Put the rolls in the oven preheated to 220 ° C. Bake for about 10 minutes – until they are browned. Cool on a grid.
Combine all ingredients to marzipan mass. Blend. The mass should be quite compact, but smooth enough to be applied using a confectionery sleeve. Adjust the density with the amount of milk. Put the finished mass into the sleeve.
Cut the top from the rolls. Over each, hollow the pulp (or press your fingers inside to make a large cavity). Fill the buns with marzipan mass.
Whip the heavily chilled cream with the addition of powdered sugar. Transfer to a confectionery sleeve with a starry tip. Apply the cream to the marzipan mass in rolls. Cover with a cut top. Sprinkle semle with powdered sugar.
Source: NowowoPuje.pl
See also:
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