Charlotte's Semlor

Missed out on the AGM and Charlotte's Semlor? Or maybe you were there and crave more? Don't despair, Charlotte is happy to share the recipe with us.

Charlotte's Semlor:
This recipe if for approx 40buns.

Ingredients for the buns:
50g fresh yeast (you can buy fresh yeast at most supermarkets, need to ask at the bakery department)
150g butter
5 deciliter milk (blue top)
0.5 tsp salt
1 deciliter sugar
2 tsp grind cardamon
1.5 litre(ca 850g) flour
1 egg (for brushing on the buns)

Oven temperature 220-250C

Ingredients for the Mandelmassa (almond paste):
200gram almond
200gram sugar

Bake the buns:
Melt the butter and add the milk, heat to 37C.
Crumble the yeast into a bowl. Add some of the milk mixture and mix until the yeast has dissolved.Add remaining milk mixture, salt, sugar, cardamon and most of the flour (save some for kneading the dough later).
Mix well until smooth.
Cover and let rise for approx 30min.
Place the dough on a table and knead until smooth. Shape the dough into approx 40 small buns and place on an oven tray.
Cover and let rise again, for approx 30Min's.
Whisk an egg and brush on to the buns.
Bake in oven for approx 10minutes in 220-250C
Let the buns cool down before adding the filling.

Mandelmassa (almond paste, slightly different from the almond paste you can buy in the shops):
Peel the almond.
Finely grind the almonds.
Mix the finely grounded almonds and sugar in a mixer (approx 5-7minutes) until it becomes a smooth paste, you may add some water or cream if needed.

Adding the Filling:
Cut the top of the buns - this will be the lid.
Dig out a small hole in the bun with a fork.
Place the removed crumbs into a bowl. Mix with grated "Mandelmassa" and a small amount of whisked cream.
Place the filling in the hole.
Top with whisked cream and the lid.

Enjoy!