Check out this recipe from Signe.
Semlor – Shrove Tuesday cream buns
This recipe was given to me by Signe Johansen and I have adapted it only very slightly.
- 500 g Plain white wheat flour
- 2.5 g Instant yeast or 5g dry yeast or 10g fresh yeast
- 250 ml Whole milk Heated to boiling point and cooled right down
- 75 g Caster sugar
- 1.5 tsp Ground cardamon
- 2 tsp Fine sea salt
- 50 g Butter
- 1 Egg for glazing
- Whipping cream sweetened with a bit of sugar
- Measure the flour into a bowl and make a well. Sprinkle in the sugar and the the yeast and pour over the cool milk. Flick some flour over the well to close it and cover the bowl. Leave it to rest for one hour.
- After an hour, the yeast should be all foamy. At that point, add the cardamom and the salt and knead well for 10 minutes. Then add the butter and knead well for another five.
- Cover the bowl and let it rest for 2-4 hours until the dough has doubled in size. Alternatively, pop it in the fridge and let it sit over night.
- Pull the dough out of the bowl, divide it into 15 pieces and roll each piece into a tight ball, resisting the temptation to add more flour.
- Place the balls, about 2 cm apart, on a baking tray that is lined with baking parchment. Cover and let rise for an hour if they are warm or 2 hours if they are cool from the fridge. They will double in size.
- Preheat the oven to 220 degrees.
- Crack and scramble the egg with 1 tablespoon of water.
- Glaze each bun and then pop them in the oven. Bake them for 15-20 minutes (check after 15 so they don’t get too brown).
- Let them cool completely on a wire rack and then cut them in half across the bun – like a hamburger bun. Spread the bottom half with marzipan and then top with whipped cream. Put the top half on the bun on the cream and present them on a plate to all your admiring friends.