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 Post subject: Swedish semlor
PostPosted: Sun Nov 22, 2015 5:31 am 
Smuggling Raisins

Joined: Sun Feb 15, 2015 1:34 pm
Posts: 320
Location: Stockholm, Sweden
continued from Karolina Tegelaar since this recipe is not in her book (another one is though! So you can make vegan glutenfree semlor as well :)...)

https://sv.wikipedia.org/wiki/Semla or in english https://en.wikipedia.org/wiki/Semla

One of my recipes :)

Set the oven at 250 degrees CELSIUS

ca 700 - 800 ml wheat flour (I often use combinations of wheat, spelt and barley)
75-100 g vegan margarine
200 ml non-dairy milk
25 g yeast
100 ml raw cane sugar
3/4 teaspoon ground cardamom seeds (that is what makes them taste special)
1/4 teaspoon salt

Make a normal yeast dough (it should not be too sticky, use more flour in that case), let it rise as usual and after that form fist-sized buns and put them on a baking sheet with baking paper on it. Let rise again under cover.

Brush with some
* 2-3 tablespoons melted vegan margarine
and bake them in the oven in 250 degrees CELSIUS for 5-10 minutes till they have got a nice colour and seem baked through.

Let them cool under cover.

Mix some marzipan with some vegan cream like soytoo or the like till you get a smooth rather runny dough.

Cut off the upper 1/4 of the bun and take out some of the inner part of the bottom part with a spoon and mix this inner part with the marzipan mix. Now that should be a nice thick paste.

Fill the holes with the mix.

Whip a package of plant based cream and dress it over the marzipan mix. Add the top part and sift some powdered cane sugar or vegan! castor sugar on top.

Finished :)

Some more recipes:
Obs! 1 dl = 100 ml is NOT 1 cup as google translate will try to substitue! You'll have to do some math!

http://veganbidraget.blogspot.se/2009/0 ... emlor.html
http://vegetariskt.ifokus.se/discussion ... ska-semlor

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