1.19.2014

3/52 | Project 52 | Semlor

This week I tried my hand at food photography. I made my favorite Swedish treat to photograph. They make my mouth water just looking at them.

Semlor:
2 T. yeast
5 T. butter
1 cup milk
1 T. cardamom
1/4 t. salt
3 T sugar
2 - 3 cups flour
1 egg for eggwash

Filling:
1 1/2 cup almond paste (I used marzipan)
splash of milk
2 cups heavy cream
2 T powdered sugar
1/2 t vanilla

powdered sugar for dusting 

Melt butter in a pan. Stir in milk and cardamom. Warm. Pour liquid into bowl with yeast and stir till dissolved. Add salt, sugar, and flour (start with 2 cups then add more if needed. Dough should be sticky, but workable). Cover with a towel and let rise for about 45 minutes.
Pinch dough and roll into 12-20 buns, depending on what size you want. Put the buns on baking sheet, cover with towel, and let rise for another 45-60 min.
Preheat oven to 400 degrees. Brush buns with a lightly beaten egg. Bake 6-9 minutes. Cut tops and hallow out middle. Mix the insides of the buns with almond paste and milk until smooth.
Whip cream, powdered sugar, and vanilla to soft peaks. Fill each bun with almond paste then a healthy dollop of whipped cream. Put lid on tip. Dust with powdered sugar.  

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