Semla
Special Equipment
Stand mixer with dough hook
Food processor

Ingredients

Dough Starter
240g (1 cup) 53.3%warm oat milk
7g (2 tsp) 1.6%active dry yeast
180g (1⅓ cups) 40%all-purpose flour
Dough
270g (2 cups) 60%all-purpose flour
100g (7 tbsp) 22.2%unsalted butter, room temp
67g (⅔ cup) 14.9%powdered sugar
1 11.1%*large egg
2½ tsp 2.8%*ground cardamom
1 tsp 1.1%*kosher salt
Egg Wash
1 —large egg
splash —water
Marzipan paste
14-16 oz 94.5%almond paste
~½ cup 26.7%*powdered sugar
~⅓ cup 17.8%*oat milk (or as needed)
~1 tsp 1.1%*ground cardamom
For Serving
1½ cups —heavy cream, whipped
—Optional: powdered sugar for dusting

Method

Make the dough

  • In the bowl of a stand mixer, mix the dough starter ingredients together and let sit 20 minutes
  • Add the rest of the ingredients
  • Mix with the dough hook attachment until the dough is nice and stretchy
  • Transfer onto a floured work surface and form into a ball
  • Shape immediately

Shape and proof

  • Line a baking sheet with parchment paper
  • Using a scale, divide dough into 12 equal portions (~78g)
  • Form each portion into a tight dough ball
  • Transfer dough balls onto the baking sheet
  • Lightly dust with flour and cover with a towel
  • Prove for ~2 hours

Make the marzipan paste

  • Add all ingredients to a food processor
  • Process until smooth
  • Refrigerate until needed

Bake

  • Preheat oven to 425°F
  • While waiting, brush the dough balls all over with an egg wash
  • Bake at 425°F for ~12 minutes
  • Transfer onto a wire rack to cool completely

Assemble

  • Make whipped cream and transfer to a pastry bag with a big star tip
  • For each bun:
    • Cut a triangle into the top
    • Use a fork to remove some of the bread (more down than out)
    • Fill hole with marzipan paste
    • Pipe whipped cream on top
    • Top with bread triangle
  • Sprinkle buns with powdered sugar

References