Semlor-lenten cream buns
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Semlor-lenten cream buns
  Buns    Swedish    Creams  
Last updated 6/12/2012 1:22:35 AM. Recipe ID 55300. Report a problem with this recipe.
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      Title: Semlor-lenten cream buns
 Categories: Desserts, Swedish
      Yield: 12 Servings
 
    1/8 lb Butter or margarine
      1 c  Milk
      1 oz Yeast
    1/2 ts Salt
    1/4 c  Sugar
      1    Egg
      1 ts Ground cardamom
      3 c  Baking flour
      1    Lightly beaten egg
           Filling
           The scooped-out portion of
           Bread from the buns
  2 1/2 oz Almond paste
    1/4 c  Cream or milk
           Garnish
      1 c  Whipping cream
           Powdered sugar
 
  To make the buns: crumble the yeast in a bowl.  Melt the butter or
  margarine in a saucepan, add the milk, heat until lukeward (not over
  100 degrees).  Remove from heat and stir in the yeast until it is
  completely absorbed.  Gradually stir in the salt, sugar, one egg,
  cardamom, and most of the flour.  Work the dough until smooth and
  shiny, then cover and let rise 30-40 minutes. On a floured surface
  knead the remaining flour into the dough.  Divide into 12 parts and
  hand roll into smooth round balls. Let rise 20-30 minutes on a
  greased cookie sheet. Set oven for 475 degrees. Brush with the beaten
  egg and bake in the middle of the oven 8-10 minutes until golden and
  baked through. Set them out to cool.
  
  To make the filling: cut off the top of each bun and scoop out a
  hollow in the bottom half with a spoon. Mix the scooped-out bits with
  the almond paste.  Add cream to thin the mixture to a soft, smooth
  consistency. Fill the buns with the almond-paste mixture and put the
  tops back on. Using stiff whipped cream in a pastry bag, squeeze out
  a wreath of whipped cream around the top of each bun, then sprinkle
  with powdered sugar and serve.
 




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Recipe ID 55300 (Apr 03, 2005)

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