Semlor Recipe
Foodie, would you like to try a special Semlor recipe? The European Semlor is a delight to serve and enjoy. This Semlor is so tasty that I cannot resist serving it as a Dessert often. You do not need to be a gourmet to gauge how delicious and flavorful this dish is.
Ingredients
1 pkg. active dry yeast
1/4 cup warm water
1/2 cup butter
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 cup sugar
2 tablespoons ground blanched almonds
1 egg
3 to 3 1/4 cups all-purpose flour
3/4 teaspoon salt
1/2 cup heavy cream
1/4 cup water
1/2 cup (4 oz.) almond paste
1 tablespoon heavy cream
Directions
Soften yeast in the warm water.
Cream butter with the extracts until softened; add the sugar and almonds and beat thoroughly.
Add the egg and beat until fluffy.
Blend in 1 cup of the flour and the salt, then the 1/2 cup cream and the water; beat vigorously until smooth.
Stir the yeast into the batter.
Beat in enough remaining flour to make a soft (not sticky) dough.
Turn dough onto a lightly floured surface; cover and let rest 5 to 10 minutes.
Knead until satiny and elastic.
Form into a ball and put into a greased bowl; turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled, about 1 hour.
Meanwhile, mix almond paste with 1 tablespoon cream and blend until paste is slightly softened; set aside.
Punch down dough.
Turn out and divide into 12 equal portions (or 18 portions for medium-sized buns).
Shape each into a ball and flatten slightly.
Place 1 very generous teaspoonful of the almond paste in center (slightly less for smaller buns), bring dough up over filling and seal in filling.
Place balls 2 inches apart on greased baking sheet.
Cover; let rise again until light, 35 to 45 minutes.
Brush tops of buns lightly with beaten egg.
Bake at 400°F 12 to 15 minutes.
Serve warm or cooled.
Cream butter with the extracts until softened; add the sugar and almonds and beat thoroughly.
Add the egg and beat until fluffy.
Blend in 1 cup of the flour and the salt, then the 1/2 cup cream and the water; beat vigorously until smooth.
Stir the yeast into the batter.
Beat in enough remaining flour to make a soft (not sticky) dough.
Turn dough onto a lightly floured surface; cover and let rest 5 to 10 minutes.
Knead until satiny and elastic.
Form into a ball and put into a greased bowl; turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled, about 1 hour.
Meanwhile, mix almond paste with 1 tablespoon cream and blend until paste is slightly softened; set aside.
Punch down dough.
Turn out and divide into 12 equal portions (or 18 portions for medium-sized buns).
Shape each into a ball and flatten slightly.
Place 1 very generous teaspoonful of the almond paste in center (slightly less for smaller buns), bring dough up over filling and seal in filling.
Place balls 2 inches apart on greased baking sheet.
Cover; let rise again until light, 35 to 45 minutes.
Brush tops of buns lightly with beaten egg.
Bake at 400°F 12 to 15 minutes.
Serve warm or cooled.
