Description
Semla delicious Swedish pastry. One of the first Russian-Swedish dictionaries gave her the definition of "roll with almonds in boiling milk". All because I used to eat semla, filling it with warm milk. Subsequently, the milk bun was served separately. Modern semla more resembles in appearance and taste sensations cake. It has three layers: air pastry, almond filling and whipped cream. Semla traditionally eaten on the last Tuesday before lent. This day is called "fat Tuesday". On this day, in anticipation of 40 days of abstinence and repentance, also eaten all the perishables. But semla so tasty that the Swedes eventually turned "fat Tuesday" in the "fat February", a breathtaking and January with March, too. On the eve of Easter in the Lutheran confectionery also appears semla.
Ingredients
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Yeast
1.25 tsp
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Flour
320 g
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Milk
130 ml
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Chicken egg
55 g
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Salt
0.5 tsp
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Sugar
50 g
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Butter
50 g
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Cardamom
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Almonds
100 g
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Sugar
70 g
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Milk
80 g
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Cream
250 g
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Powdered sugar
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Yolk egg
Cooking
Of the total amount of flour to defer 50 grams of the remaining flour mixed with yeast.
Add salt, sugar, egg. Milk heat and pour the flour. Add to taste the cardamom. Knead for 5-7min. I took the help of the mixer. The dough cover with a towel and let rest for 15-20min.
In the dough add the softened butter and pour the flour in advance deferred. Knead soft non-sticky dough. I added another handful of flour (focus on your flour).
The dough cover and leave to rise in a warm place for 90min. During this time, you will need to press down the dough once.
Pagpalit work surface with flour, put the dough and divide it into 10 pieces. From each rolled round billet.
To put the future rolls seam down on a baking tray lined with parchment, cover with cling film and leave to proof for 45-50min. Increased bun grease with a yolk mixed with milk. I just smeared cream 10%. Bake for 8-10min at 220S, using steam. To do this in the oven to warm up put the pan (it will be below the baking tray with bread rolls). You will also need ice, folded in a Cup. When you put the pan of scones in the oven, on the bottom of the pan with a flick throw the ice cubes and then close the door. This rolls will appear crisp. After 8-10min, turn down the oven temperature to 200C. I have my oven was lowered to 180C.
From the warm rolls to cut the "caps", take out a little crumb.
For the filling, peeled almonds and sugar grind in a blender to a state of crumbs. Pour a little warm milk, mix well. I used store-bought marzipan. The crumb from the muffin mix with the almond mass and fill these rolls. Well-chilled cream beat with powdered sugar. Using a pastry syringe to put cream on top of the almond filling. Cover "cap", sprinkled with powdered sugar.
You can enjoy!
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