Semlor {Swedish Cardamom Cream Puffs with Almond Paste}

Semlor {Swedish Cardamom Cream Puffs with Almond Paste}

My sister is trekking through europe right now and I’m super jealous. I’m living vicariously through the pics she’s been texting me – most of them are food, she knows what I like. She visited this one super yummy looking vegetarian buffet restaurant in Sweden like 3 times – I didn’t even know that was a thing over there, ugh, missing out. And then she sends me pics of this mini bun cake thing called semlor and tells me it’s pretty much the best thing ever. I got the whole series – before, during and after she devoured it. Apparently its claim to fame happened back in 1771 when King Adolf Fredrik ate 14 of these delicious little cardamom cream cakes and then up and died on the day known as Fat Tuesday. Not judging him, not even a little. So obviously I needed to make them asap and Emily’s surprise virtual baby shower(!!!!) was the perfect excuse! Because I’m totally sharing these with an internet party today and not scarfing them down all by myself. Totally. Yay! Internet party! I was so excited when I found out Emily was going to be a mom, we have yet to meet in person but I just know she’s going to be the best mom ever. And her daughter will be the cutest and the funniest and I can’t wait for all the baby pics to start taking over Emily’s food feed! I don’t have a ton of baby shower experience but I have hosted one in real life so I do know that boozy things are fun. That being said, I spiked the almond paste with Disaronno – just two tablespoons, guys, don’t freak. Just enough for these buns to say ‘hey there’s an amaretto party in my belly, eat me!!’ Ok! I will! Not quite 14 tho because I have to save room for all the other goodies! So many goodies you guys – check them out below!

 

Sweet Things

Brownie Tiramisu Trifle | Cake Over Steak

Toasted Coconut Tahini Mounds | Will Frolic for Food

Strawberry-Balsamic Goat’s Milk Frozen Yogurt |  Fix Feast Flair

Grain-Free Macadamia Nut Brownies | So…Let’s Hang Out

Matcha Mint Milkshakes | Jewhungry

Chocolate Layer Cake with Bavarian Cream | The Food Gays

black sesame mochi ice cream | Lady and Pups

 

Savory Things

Spicy Gochujang Pigs in a Blanket with Kimchi Relish | Two Red Bowls

Tex Mex Salad | Beard and Bonnet

Miso-Parmesan Shishito Peppers | Dula Notes

Minty Pea and Ricotta Toast with Crispy Prosciutto | A Little Saffron

Dukkah Deviled Duck Eggs | The Bojon Gourmet

Chili Roasted Beet Hummus | Nosh and Nourish

Fried Chicken Musubi | Loves Food, Loves to Eat

Smoked Salmon Cucumber Bites with Asparagus Ribbons and Dill Cashew Sour Cream | Tasty Yummies

Jalapeno Popper Deviled Eggs | I am a Food Blog

Pepita Red Pepper Salsa with Sweet Potato Chips | 80twenty

 

Drink Things

Pink Grapefruit Sparklers | Dunk & Crumble

Raspberry + Chamomile Cream Sodas | With Food + Love

 

Semlor {Swedish Cardamom Cream Puffs with Almond Paste}
  • Step 1

    Semlor {Swedish Cardamom Cream Puffs with Almond Paste}

    To make the almond paste – Blanch the almonds: Place almonds in a bowl, pour boiling water over them. As soon as the almonds are cool enough to touch you can pop their skins right off simply by pinching them!

  • Step 2

    Semlor {Swedish Cardamom Cream Puffs with Almond Paste}

    Add all the ingredients for the almond paste into your food processor and blend.

  • Step 3

    Semlor {Swedish Cardamom Cream Puffs with Almond Paste}

    Melt the butter in a saucepan over medium heat. Add the milk and heat until luke warm. Remove from the heat. Mix in the yeast.

  • Step 4

    Semlor {Swedish Cardamom Cream Puffs with Almond Paste}

    Combine the salt, sugar, cardamom and flour into your stand mixer bowl. Mix thoroughly. Make a well in the center and add the milk mixture and the egg.

  • Step 5

    Semlor {Swedish Cardamom Cream Puffs with Almond Paste}

    Knead the dough for 5 to 10 minutes, until it is sticky, but doesn’t stick to your hands. If the dough needs some help coming together add some more flour – just enough until the dough starts pulling away from the sides and a nice ball forms. Leave the dough to rise covered with a kitchen towel for about 30 minutes.

  • Step 6

    Semlor {Swedish Cardamom Cream Puffs with Almond Paste}

    Place the dough on a lightly floured surface and knead until smooth adding flour as needed if the dough is too sticky, but keep the addition of flour to a minimum. Line two baking sheets with baking parchment. Work the dough into balls of the desired size. I made 12 balls. Continue until all the buns are formed and let them rise, covered with a kitchen towel, 30-40 minutes. Bush them with an egg wash for a shiny look.

Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste}

 

 

Ingredients for the Semlor Buns 

5 tbsp butter

1¼ cups milk

3¼ tsp yeast

½ tsp salt

¼ cup sugar

1 tsp freshly ground or cracked cardamon

3½ cups all-purpose flour

1 egg

1 packet of vanilla sugar (optional)

 

Ingredients for the Boozy Almond Paste

1 1/2 cups blanched almonds

3/4 cup powdered sugar

1 egg white

2 tablespoons amaretto

generous pinch of salt

 

 

 

1 egg for egg wash (for the buns)

1 cup whipping cream

1 packet of vanilla sugar (optional for sweetening the whipped cream or just use a tablespoon of regular sugar and sweeten to taste)

powdered sugar for dusting

 

 

 

Directions for the Semlor Buns 

Melt the butter in a saucepan over medium heat. Add the milk and heat until luke warm. Remove from the heat. Mix in the yeast. Combine the salt, sugar, cardamom and flour into your stand mixer bowl. Mix thoroughly. Make a well in the center and add the milk mixture and the egg. Knead the dough for 5 to 10 minutes, until it is sticky, but doesn’t stick to your hands. If the dough needs some help coming together add some more flour – just enough until the dough starts pulling away from the sides and a nice ball forms. Leave the dough to rise covered with a kitchen towel for about 30 minutes. Place the dough on a lightly floured surface and knead until smooth adding flour as needed if the dough is too sticky, but keep the addition of flour to a minimum. Line two baking sheets with baking parchment. Work the dough into balls of the desired size. I made 12 balls. Continue until all the buns are formed and let them rise, covered with a kitchen towel, 30-40 minutes. Bush them with an egg wash for a shiny look. Preheat the oven to 430°F. Bake 12 to 15 minutes until golden brown. Slice off the top of each bun and set aside. Fill them with almond paste (directions below) and whipped cream. Whip the cream until very stiff. Pipe or spoon the cream over the top of the almond paste filling creating a large mound. Place the lids of the buns on top of the cream and dust them with powdered sugar. They are best eaten on the day they are filled, ideally within a couple of hours.

 

Directions for the Boozy Almond Paste

Blanch the almonds: Place almonds in a bowl, pour boiling water over them. As soon as the almonds are cool enough to touch you can pop their skins right off simply by pinching them! Add all the ingredients for the almond paste into your food processor and blend. If you’re freaked out about using a raw egg white just get the pasteurized kind. I used a raw farm fresh egg white and I’m still alive. I’ve made it a couple times now and keep coming up with excuses to make it again – it’s that good.

 

Notes

Semlor Buns slightly adapted from here.
Almond Paste inspired by this recipe.
The Sheet Pan Supper Giveaway winner is Michelle Wong! Yay!

Roasted Fennel Panzanella + a Giveaway!

Roasted Fennel Panzanella

Hey! It’s hot here (like 85 degrees last weekend!) so I made a salad! Ice cream would’ve probably been good too but we’ll have lots more warm weather opportunities for that – plus my blogger friend Molly shared her amazing book with me and I just couldn’t wait to cook from it! The book is called Sheet Pan Suppers, so yes, you guessed it – all the recipes in the book are made using a sheet pan, 120 recipes to be exact. This book has it all, hearty ratatouille with goat cheese, falafel bites – even ice cream. Roasted banana sundae’s… mmmm. Ok, ok back to the salad. Panzanella, aka, bread salad, aka delicious is what this is. I’m officially obsessed with this dressing made with lemon zest which made me realize I need more lemon zest in my life, it just makes everything better. This salad has all the bright, bold flavors of Spring – roasted fennel, fresh parsley and lemons that I put under the broiler for extra lemony sweetness. Also manchego – pretty much my favorite cheese ever. So what’s more exciting than taking a bite of this fresh, zesty bread salad?! I’m giving away a copy of Sheet Pan Suppers to one of my lucky readers today! Hooray!

Just enter your email into the ContestHopper widget below!

Roasted Fennel Panzanella
  • Step 1

    Roasted Fennel Panzanella

    Preheat oven to 400F. Cube the bread. Toast the bread in the oven until light brown and crunchy, about 10 minutes

  • Step 2

    Roasted Fennel Panzanella

    While the bread is toasting slice up the fennel. The stalks don’t bother me, I just eat them too. Save some of the fronds for garnish. While the fennel roasts  at 400F for 20 minutes make the dressing.

  • Step 3

    Roasted Fennel Panzanella

    Slice the lemon and place under broiler for 5 to 10 minutes until a little charring occurs. Slice up the radicchio and parsley and toss it all together with the rest of the ingredients in a big bowl.

  • Step 4

    Roasted Fennel Panzanella

    Combine all the ingredients for the dressing into a jar with a lid and shake it up!

Roasted Fennel Panzanella Roasted Fennel Panzanella Roasted Fennel Panzanella Roasted Fennel Panzanella Roasted Fennel Panzanella Roasted Fennel Panzanella Roasted Fennel Panzanella
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Ingredients for the Salad 

1 small loaf of your favorite hearty bread

2 fennel bulbs

1 small head radicchio

2 tablespoons capers

2 generous handfuls fresh parsley

2 onces shaved manchego cheese

1 lemon

olive oil salt for roasting fennel

 

Ingredients for the Salad Dressing

1/2 cup of olive oil

juice of one large lemon

2 teaspoons lemon zest

2 teaspoons dijon mustard

2 teaspoons honey

fresh ground pepper

salt to taste

 

Directions 

Preheat oven to 400F. Cube the bread. Toast the bread in the oven until light brown and crunchy, about 10 minutes. While the bread is toasting slice up the fennel. The stalks don’t bother me, I just eat them too. Save some of the fronds for garnish. While the fennel roasts  at 400F for 20 minutes make the dressing. Combine all the ingredients into a jar with a lid and shake it up! Slice the lemon and place under broiler for 5 to 10 minutes until a little charring occurs. Slice up the radicchio and parsley and toss it all together with the rest of the ingredients in a big bowl and top with the dressing.

 

Notes

Recipe inspired by the Roasted Fennel Panzanella in the Sheet Pan Suppers Cookbook.

Molly shared this lovely book with me to share with a lucky reader. All opinions are always my own.

Giveaway open to US and Canadian residents. Winner will be chosen at random.

Last day to enter is March 27th. Winner will be announced on March 28th.