Last year the pastry cook at Tössebageriet Mattias Ljungberg recreated the very classic pastry, semla, into a semmelwrap and if you ask me the result ended up absolutely fantastic. Not that I’m saying that the originally semla is bad. Oh no, I love them. But this little semmelwrap (which consists almost the same amount of everything as the originally one) feels lighter and you can easily eat it with your hands, compares to the originally one, where you probably will get whipped cream all over your face.
The good thing is that you can use this recipe both for semmelwraps and semlor. Just divide the dough in two. When it´s time for the buns to rise, let the buns you will use for the original semlor rise for 1 h 30 min (instead of just 30 min). Then lightly brush buns with stirred egg and bake for about 10-13 min at 225C (430F). Let cool. Cut the “lids” of the buns, and make a small well in the middle. Fill the holes in the bun with almond filling, pipe some whipped cream and then put the “lid” on top. Powder with icing sugar.
Recipe
You will need:
Pre dough:
400 g water
100 g milk
50 g yeast
500 g all purpose flour
Dough:
250 g all purpose flour
200 g soft butter
200g caster suger
1 tbs ground cardamom
½ tbs salt
1 egg
Almond filling:
400 g marzipan
100 g minced blanched almonds or almond flour
½ tbsp ground cardamom
Splash of milk
Decorate
Whipping cream
Vanilla sugar
Icing sugar
Did you know...
How to:
Make the starter:
1. Crumble yeast into the bowl of a stand mixer. Add some of the qater and stir until yeast is completely dissolced. Add the rest of the water and the rest of the ingredients for the predough. Work the dough, using the dough hook for about 5 minutes. Let the dough rest for 30 minutes.
Make the dough:
2. Add all the ingredients for dough, exept for the salt, into the bowl together with the starter. Work the dough for 8 minutes in the stand mixer. Add the salt and let dough rest for 10 minutes.
3. Form balls of dough, about 60-70 grams, for each bun. Cover with a cloth and leave to rise for 30 minutes.
4. Heat oven to 240o C/460 F
5. Roll each bun into very thin rounds approx. 20 cm/diameter. Carefully transfer rounds to a baking sheet covered with baking paper. Bake for about 3 minutes.
6. To make sure you can fold the rounds without cracking them, I recommend that you start to bake one of the rounds first and see how it comes out.
Almond filling:
7. Mix minced blanched almonds or almond flour with marzipan and cardamom. Add as much milk as needed to form a paste.
8. Whip the cream with some vanilla.
9. Pipe the almond filling at the middle of the rounds and then top with whipped cream. Fold the rounds like a wrap and powder with powdered sugar.
