Home Recept Semlor

Semlor

Creation by Dré Eversteijn - A Swedish delicacy - 24 small buns

tarts Lunch Brunch

29b50000-ff27-0003-140a-08d8a116c70b

Ingredienser

För 24 portioner

Semlor buns

75 g Debic Butter Constant

150 g water

125 g Debic Stand & Overrun

10 g 'instant' fast action dried yeast

2 g salt

55 g sugar

4 g cracked cardamom

500 g plain flour

60 g egg

Filling

200 g almond paste

120 g milk

240 g Debic Stand & Overrun

Debic-produkter som används

Smör Brioche (Constant) 4x2,5kg Debic

Speciellt framtaget för för smet och deg
Jämn kvalitet oavsett årstid
Garanterar smidig och pålitlig bearbetning
Smältpunkt: 30°C till 32°C

Vispgrädde Debic Stand & Overrun 35% 1L

Perfekt för bakverk och fyllningar
Hög volymökning samt stabilitet
Frysstabil

Tillredning

Semlor buns

Melt the butter over medium heat.

Add the Debic Stand & Overrun and water and heat until 40 °C.

Remove the pan from the heat and add the yeast.

Combine the salt, sugar, cardamom, and flour in a large bowl.

Mix it in a dough mixer.

Add the Debic Stand & Overrun, the water, and the egg.

Knead the dough for about 5 minutes until you have a soft, pliable dough.

Leave the dough to rise covered with cling film for 30 minutes.

Knead the proved dough lightly, divide it into equal pieces of the desired size.

Place these buns on a baking tray.

Allow the dough to prove for another 40 minutes.

Bake the buns for 20 minutes at 200 °C.

Filling

Slice the top off of each bun.

Tease out a small layer of crumbs from each bun.

Combine the crumbs together with the almond paste and 120 ml of milk in a bowl.

Blend everything well until it forms a thick paste.

Fill each bun.

Sammansättning

Whip the Debic Stand & Overrun into a nice, firm cream.

Pipe the cream over the top of the almond paste filling.

Place the tops of the buns over the whipped cream and dust them with icing sugar.

Receptetiketter tarts Lunch Brunch Dinner Evening Dré Eversteijn Butter CremeCaramel

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