Classic Semlor

Here's how:

• 1

  Crumble the yeast into a bowl. Heat the water and milk to about 25 °C, then dissolve the yeast in the liquid.

• 2

  Mix 390 g (6 1/2 dl) of all-purpose flour into a loose batter. Let it rest for 20 minutes.

• 3

  Add the remaining ingredients. First, knead the dough slowly for 10 minutes, then vigorously for 3 minutes until the dough is elastic and pulls away from the bowl. Double the time if you’re kneading by hand. 

• 4

  Place the dough on a floured work surface and shape it into a round. Cover with a kitchen towel. Let it rise for 30 minutes.

• 5

  Roll the dough into a long log and cut it into about 50 pieces. Shape them into round buns and place them on baking sheets lined with parchment paper.

• 6

  Let it rise in a turned-off oven with the light on for about 75 minutes.

• 7

  Let the buns come to room temperature. Preheat the oven to 230 °C.

• 8

  Bake the buns in the middle of the oven for about 7 minutes, until they are golden brown. Let them cool completely.

• 9

  For 12 semlor: Cut off the top of each bun and press down to make a small indentation.

• 10

  Grate the almond paste and mix it thoroughly with the water.

   

• 11

  Whip the cream. Spoon or pipe it onto the semlor. Place the tops on and dust generously with powdered sugar.