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.
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.htmlhttp://vegetariskt.ifokus.se/discussion ... ska-semlor