Recipe for DarkPassionTia;=)

I got a request if I could post a recipe for Swedish traditional Semlor by DarkPassionTia and I found a great one from a great baker - Leila Lindholm.

Recipe freely translated by me and original recipe is found here: http://www.leila.se/leilas-semlor/recept/bakverk/index1,23.htm?id=2853

Semlor är kanske det godaste som finns! Leilas semlor med hemgjord mandelmassa är något utöver det vanliga... Foto: Wolfgang Kleinschmidt

18 SEMLOR

Leilas semlor

Wheat paste:

• 1 table spoon of  cardamom seeds
• 3dl of milk
• 50 gram of fresh yeast
• 1 1/2 dl of sugar
• 1/2 teaspoon of salt
• 150 gram of soft butter
• 1 ecologic egg
• 11-12 dl wheat flour special (a finer flour than the normal wheat flour)

Filling:

• 400 gram of almond icing
• 1 splash of milk
• 8dl of cream
• Egg for brushing
• powdered sugar

Homemade almond icing, 1/2 kilo

• 250 gram of almonds
• 2 1/2 dl of sugar

1 dose of wheat paste:

1. Stir the cardamom seeds in a pestle and heat the milk until it has a temperature of 37 degrees (finger warm) 
2. Crumb the yeast into a bowl and solve it with the milk, sugar, salt , butter and egg
3. Add some flour, a bit at the time and work together to a smooth paste.
4. Let the paste rise in a bowl under a baking clothe to its double size for appr. 45-60 minutes.

Home made among icing:

1. Parboil and peal the almonds.
2. Mix the almonds to a fine powder in a mixer.
3. Add sugar and mix for 5-7 minutes until its a nice hot and smooth paste.

Semlor:

1. Divide the paste into 18 pieces and form to round buns.
2. Put the buns onto tin plates with baking paper on.
3. Put the oven to 200 degrees
4. Let them rise under a baking clothe for 45-60 minutes.
5. Brush the bunds with whipped egg and bake them in the middle of the oven for 6-7 minutes. Let them cool off.
6. Cut off the top of the buns and kibble out the buns pulp 
7. Stir the buns pulp creamy with grinded almond icing and a pinch of milk.
8. Fill the buns with almond icing, whipped cream and put the lid on top. Powder sugar on top.