Blueberry Semlor
KronJäst - 20 pieces
- 45 min
- 2 hours
Blueberry semla buns that are perfect for fall and the season of those lovely little sweet blue berries. An exciting semla that offers an extra flavor experience!
3.8/5
508 VotesHere's how:
-
1
Heat the milk to 25 °C and dissolve the yeast in it. Mix with the other ingredients for the semla.
-
2
Mix into an elastic dough. Let it rise, covered, for about 30 minutes.
-
3
Divide the dough into 20 pieces and roll them into balls. Place them on a baking sheet and let them rise under a kitchen towel for about 40 minutes.
-
4
Brush the buns with beaten egg and sprinkle a little pearl sugar on top. Bake at 200 °C for about 10–12 minutes, then let them cool.
-
5
Mix water and almond paste until it reaches a “piping” consistency.
-
6
Cut the cooled buns in half and pipe the filling into them.
-
7
Lightly whip the cream, fold in the melted white chocolate, and pipe or spoon it on top of the filling.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 25 g (1/2 packet) KronJäst for Sweet Doughs, fresh
- 250 g (about 2.5 dl) milk
- 140 g (about 1 dl) white syrup
- 2 g (about 1/3 tsp) salt
- 100 g blueberries, fresh or thawed
- 100 g butter, at room temperature
- 4 g (about 1 tsp) cardamom, ground
- 550 g (about 9 dl) wheat flour
Filling
- 300 g Odense almond paste or Odense deluxe almond paste
- water for spraying
- 600 g (about 6 dl) whipping cream
- 200 g Odense white chocolate or Odense white chocolate buttons, melted to about 40°C.
Topping
- sugar pearls for decoration
Brushing
- eggs, beaten
The recipe comes from
kronjast.se
