Semla: Swedish Brioche Recipe

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 3 and 1/2 tablespoons unsalted butter, at room temperature
• 1/2 cup whole milk
• 2 teaspoons active dry yeast
• 1 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 cup almond paste

Instructions:

1. In a large mixing bowl, combine the flour, sugar, cardamom, and salt.
2. In a small saucepan, heat the milk and butter until the butter has melted and the mixture is warm. Pour the mixture into the mixing bowl with the dry ingredients. Gently mix until combined, then add the egg and yeast. Mix until a soft and sticky dough forms.
3. Knead the dough on a floured surface until it becomes smooth and elastic. Transfer it back to the mixing bowl and let it rise in a warm, draft-free place for 1-2 hours, or until the dough has doubled in size.
4. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
5. Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball and place them onto the prepared baking sheet. Let them rise for another 30 minutes.
6. Bake for 15-18 minutes or until golden brown on top. Remove from the oven and let cool on a wire rack.
7. In a mixing bowl, whip the heavy cream until stiff peaks form. Mix in the powdered sugar and almond paste.
8. Make a small hole in the top of each bun and remove a small amount of the inside. Fill each bun with a dollop of the almond cream mixture, and replace the removed cap of the bun. Dust with powdered sugar before serving.

Verdict:

This classic Swedish pastry is a delight to make and even more delightful to eat. The warm brioche bun filled with sweet almond cream filling melts in the mouth and leaves a sweet aftertaste that will make you want more. Perfect served with a cup of hot coffee or tea.

Serving Suggestions:

Serve the Semla pastry alongside your favorite hot beverage or simply as a dessert after a main meal. Alternatively, use this recipe as a base to create your own unique pastry variations by adding different fillings or toppings.