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Fluffy semla with roasted almond mass

Fluffy semla with roasted almond mass

Cooking Time1 h 30 m
Ingredients15
DifficultyHard
0
0
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A semla with roasted almond mass feels a little extra home, but with more depth in the taste. The almond may first go in the oven before it is mixed to a mass, and it provides a rounder tone that fits nicely towards the fluffy noise with cardamom. Fill with almond pulp and easily wrapped cream, and finish with a thin layer of floral sugar. Are you more interested in classical holidays?

Ingredients

  • Step: 1
    1 msk cardemum majors
  • Step: 2
    25 g fresh yeast
  • Step: 3
    2 1/2 dl stamped milk (3%)
  • Step: 4
    75 g room-stempered butter
  • Step: 5
    1 st room temperature eggs
  • Step: 6
    1 dl strokes
  • Step: 7
    7 st -8 dl of wheat flour (7 - 8 dl corresponds to about 420-480 g)
  • Step: 8
    1/2 tsk salt
  • Step: 9
    200 g sweetness (with shell)
  • Step: 10
    2 dl florence
  • Step: 11
    2 st egg whites
  • Step: 12
    2 krm flingsalt
  • Step: 13
    a little water or almond liqueur to thin out
  • Step: 14
    4 dl folded in
  • Step: 15
    florence sugar to powder over

Instructions

  • Step: 1
    Deg: Mortla Cardemum. Smula yeast in a bunke or in kitchen assistant with degkrok, pour on milk and stir until the yeast dissolves. Add butter, eggs, sugar, cardoma and half of the flour, working together to a clever dough. Pour the last flour together with the salt, keep in mind that the amount of flour needed can vary, do not take all flour directly.
  • Step: 2
    Work the dough in a kitchen assistant about 15 minutes (at least 20 minutes by hand) until the dough is elastic and blank, then no flour is needed at the back.
  • Step: 3
    Pour out the dough on a rear bench and split into 14 pieces (about 70 g per piece), roll to even balls. Let the noise ferment on two oven sheets with baking sheet paper for 2-3 hours or until they yeast to double size.
  • Step: 4
    Put the oven at 200°C.
  • Step: 5
    Insert the plates into the center of the oven (see tips), in rounds, 8-10 minutes or until the noises have nice color. Let the noise cool on the bars.
  • Step: 6
    Roasted almond mass: Roast the almond on a sheet in the middle of the oven for about 7 minutes, let cool. Mix the almond in a food processor, add floral sugar, egg white and flake salt. Mix to an even mass. For looser consistency add some water or almond liqueur. Pour down the almond mass in a liquor bag.
  • Step: 7
    Assembly View the cream until you get light peaks when you lift up the whistle. Rather a little loose than too hard whispade. Pour down the cream in a liquor bag with a large cloth (price nozzle).
  • Step: 8
    Cut or cut out lids in the noise. Drop down barely 2 msk of almond mass in the pit in each bullet. Sprit in cream. Put the lid and powder over floral sugar, serve promptly.

Näring

Calories431kcal
Carbohydrates42g
Fat25g
Protein8g
Serving Size14st

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