Recipe

Vegan semla recipe

Av Semmelguidens redaktion · Publicerad

These semlor taste surprisingly close to the original: the cardamom and almond cream are everything. The recipe works fine with oat milk or soy milk, both give a moist result.

Semla

These semlor taste surprisingly close to the original: the cardamom and almond cream are everything. The recipe works fine with oat milk or soy milk, both give a moist result.

Ingredients

Dough - 2.5 dl oat milk (unsweetened) - 75 g coconut oil (solid, at room temperature) - 25 g fresh yeast (or 8 g dry yeast) - 3 tbsp granulated sugar - 1 tsp ground cardamom - 0.5 tsp salt - about 450 g plain wheat flour (+ a little extra for shaping)

Almond cream (mazarin filling) - 150 g almond paste - 3 tbsp oat milk - The scraped-out insides from the 8 buns (see step 10)

Cream - 2.5 dl whippable oat cream (e.g. Oatly iMat Fraîche or Oatly Vispgrädde) - 1 tbsp icing sugar

Topping - Icing sugar for dusting

Method

  1. Warm the oat milk to 37 °C (lukewarm). Crumble in the yeast and stir until dissolved.

  2. Add the sugar, cardamom, salt and coconut oil. Stir so the coconut oil starts to melt into the liquid.

  3. Add the wheat flour a little at a time and work into a smooth, slightly sticky dough: it should not stick to your hand but does not need to be dry.

  4. Knead the dough in a machine for 8 minutes (or 12 minutes by hand) until it is elastic and glossy.

  5. Place the dough in a bowl, cover with cling film or a damp towel and let it rise at room temperature for 60 minutes, or until the dough has doubled.

  6. Turn the dough out onto a floured surface and divide into 8 equal pieces (about 90 g each). Round each piece against the counter into tight, round buns.

  7. Place the buns on a baking-paper-lined tray with plenty of space. Cover and let rise a second time for 30-40 minutes until the buns are puffy.

  8. Set the oven to 200 °C (top/bottom heat). Bake the buns in the middle of the oven for 10-12 minutes until golden. Let them cool completely on a rack.

  9. Whip the oat cream with the icing sugar to firm peaks. Keep cold.

  10. Cut a lid (about one fifth) off each bun. Carefully scoop out the inside with a spoon and collect the crumbs in a bowl: remove roughly half of the bun.

  11. Mix the crumbs with the almond paste and oat milk. Stir into a smooth, mouldable cream. Distribute the cream evenly into the cavities of the 8 buns (about 2-3 tbsp per bun).

  12. Pipe or spoon whipped cream generously on top of the cream. Put the lid on and dust generously with icing sugar.

Tip: Eat the same day: vegan semlor dry out slightly faster than the original. Store assembled semlor in the fridge and take them out 15 minutes before serving.