• Sourdough Semlor with Chocolate and Orange

    • Sourdough Semlor with Chocolate and Orange

    • Marie Skogström
    • 40 small ones
    • 30 min
    • 2 hours 40 minutes

    The sourdough starter makes these semlor incredibly fluffy, and with chocolate, they’re a little more exciting than the classic version. Short on time? Marie has mentioned this before, but she’ll say it again: keep it simple—prep the dough, freeze the balls, then take them out and let them rise whenever you want piping-hot, fresh bread. Freshly baked bread is pure, true love!

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    Here's how:

    • 1

      Crumble the yeast into a bowl. Heat the milk to 25 °C, pour it over the yeast, and stir until dissolved. Add the remaining ingredients to the pre-dough, mix, and let stand for 20–30 minutes.

    • 2

      Add the remaining ingredients and knead the dough vigorously until it becomes shiny and smooth and pulls away from the sides of the bowl—about 5 minutes with a mixer and 10 minutes by hand.

    • 3

      Let it rise for about 30 minutes.

    • 4

      Place the dough on a floured surface and shape it into about 40 small balls or 20 slightly larger balls. Place them on baking sheets lined with parchment paper. Let rise for about 60 minutes. Alternatively, place them in the freezer, then take them out, thaw them, and let them rise at a later time.

    • 5

      Preheat the oven to 225 °C.

    • 6

      Brush with beaten egg and garnish with sliced almonds or sugar pearls. Bake in the middle of the oven for 5–7 minutes.

    • 7

      Mix the almond paste with orange juice and grated zest. Stir until smooth.

    • 8

      Cut off the tops of the cooled buns and pipe the filling inside. Lightly whip the cream and spoon it on top of the filling. Replace the tops. 

    • 9

      Enjoy the fluffiest little cream puff you've ever tasted.

    Tip! If you need a little help getting started or want to learn more, be sure to check out ourBaking School. Good luck with your baking!

    Ingredients

    Pre-dough

    Other ingredients 

    • 450 g (about 7–8 dl) all-purpose flour
    • 200 g butter, at room temperature
    • 200 g (2.2 dl) granulated sugar
    • 9 g (1.5 tsp) salt
    • 6 g (2 tsp) cardamom, coarsely ground

    Filling

    • 250 g Odense almond paste
    • 1 orange; finely grate the zest and squeeze out the juice

    Topping

    • 600 g (about 6 dl) whipping cream

    Brushing

    • 1 egg, beaten

    Garnish

    • sugar pearls or sliced almonds
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    The recipe comes from

    kronjast.se


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