Recipes

Swedish Semlor (Fastlagsbulle)

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
1,000 g Laucke Wallaby Flour 6¼ cups
175 g Sugar ⅘ cups
10 g Laucke Soft 1% Improver 4 tsp
8 g Ground Cardamom 4 tsp
12 g Salt ⅔ tbsp
70 g Yeast, dried 5⅘ tbsp
175 g Butter ¾ cup
500 g Full Cream Milk 2 cups
275 g Egg 5 x 55 g
FILLING
25 g Milk 5 tsp
750 g Marzipan 2¼ cup
1,000 g Dairy Cream 4 cups
45 g Icing Sugar 6 tbsp

Method

  1. Mix the flour, cardamom and salt in a mixing bowl, add the yeast.

  2. Melt the butter in a saucepan, then add the milk, cool to lukewarm, and add about 2/3rds of the egg.

  3. Pour the liquid into the dry ingredients, and mix until full development is achieved.

  4. Rest for 10 minutes, and divide into 60 g pieces.

  5. Mould round, and place onto prepared baking trays, brush the tops with egg wash.

  6. Proof for approx 45 minutes.

  7. Baking temperature 200°C.

  8. Baking time 10 – 15 minutes until deep golden brown.

  9. When cool, cut the bun horizontally to remove the top ¼ (this will form the lid).

  10. Using a fork, gently scrape out about two teaspoonful’s of the crumb from the middle of each bun (not too deep), place the crumbs into a bowl.

  11. Mash the crumbs with the milk, grate or crumble the marzipan into the bowl and mix into a smooth thick paste (consistency of thick icing).

  12. Place a liberal tablespoon of the marzipan mixture into each bun.

  13. Whip the cream with the icing sugar until fairly stiff.

  14. Pipe the cream in a decorative fashion over the filling in the bun.

  15. Lightly place on the lids, and dust heavily with icing sugar.

  • Specialty Breads
  • Bake for 10 - 15 minutes
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