Do you know what a semla is?
A Semla is a great little thing and one of my favorite Swedish pastries. Unfortunately we only eat it once a year and that’s on the “Fat Tuesday” (and that’s soon, this year it’s on March 4). Or no we don’t. You’re supposed to eat the Semla only on the Fat Tuesday but it seems like every day from christmas to easter is Fat Tuesdays because we Swedes obviously can’t settle for eating the Semla just once a year. And the bakeries are well aware of that…
So the Semla history? I don’t know anything about it (didn’t some old Swedish king die from eating only Semlas?). I could google it but I don’t care. It’s not important. Now I’ll tell you what’s important with the Semla. And that’s how you bake it with your coffee maker.
Oh! I modified the Semla into Semlapraliner (like baby Semlas). So now you can eat lots of Semlas instead of just one at a time. Because let’s face it… You only need to eat one normal sized Semla. They are quite filling and you feel disgusted after eating them. But they are great!
- 1 hour (+ dough making)
- A dough (I baked this (and lots of other stuff as well) together with my friend and bake pro Maria so I let her take care of the dough)
- Whipped cream
- Vanilla sugar
- Almond icing
- Icing sugar
Prepare the dough like Maria did.
Start your coffee maker. Divide the dough into small pieces and form them into little buns. Bake them on directly on the heater for approximately 40 minutes (depending on the size). Twist and turn so they get baked thoroughly.
Mix vanilla and cream and whip it hard so it gets really fluffy. Cut the tip of the baked bun off and spread a wide layer of almond icing on the bottom. You can also add some almond icing in the whipped sugar cream if you fancy almond icing as much as I do. Yeah, do that – it will taste heavenly. Add the cream mixture and put the little lid on top and dust it with icing sugar before serving.
And the fika is ready!