Semla style buns
https://www.coop.co.uk/recipes/semla-style-buns
Based on a Scandinavian recipe, these simple, enriched buns are flavoured with cardamom and filled with sweetened whipped cream
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Feeds
12
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Ready in
2 hours
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 39g
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Ingredients
- 75g Co-op unsalted butter
- 250ml Co-op semi-skimmed milk
- 7g sachet Co-op dried yeast
- 50g Fairtrade caster sugar
- 2 Co-op British free range eggs
- 1 tsp baking powder
- 1 tsp ground cardamom
- 450g-500g Co-op plain flour, plus extra fordusting
- 50g Fairtrade icing sugar, plus extra for dusting
- 300ml Co-op double cream
Method
- Put the butter and milk in a saucepan, then heat gently until the butter melts and the liquid is just warm to the touch
- Add the yeast and leave for 5 mins, until a froth develops on top
- Transfer the mixture to a freestanding mixer, then add the sugar and 1 egg
- Add the baking powder and ground cardamom with about 225g of the flour, then mix until it forms a dough
- Gradually stir in more flour until you have a soft, slightly sticky consistency — you might not need all the flour
- Cover the bowl with cling film, then leave in a warm place to rise for about 1 hour, or until doubled in size
- Transfer to a floured surface, then knock the air out of the dough
- Divide into 12 evenly shaped rolls and place on 2 lined baking trays, leaving plenty of space in between each roll
- Leave to rise again for another 25-30 mins
- Preheat the oven to 220°C/fan 200°C/Gas 7
- Beat the remaining egg, and use to glaze the buns
- Bake for about 10 mins, or until well risen and golden
- Remove from the oven and immediately cover with a damp tea towel to avoid a crust forming
- Leave to cool completely, then halve horizontally
- Meanwhile, stir the icing sugar into the double cream and whip to soft peaks. Transfer to a piping bag and fill each bun with cream, before popping the top back on. Dust the buns with icing sugar to serve.
