Lactose-free semla with almond paste and whipped cream
A classic semla made completely lactose-free. The bottom is soft and airy, filled with generous almond paste and topped with whipped cream. Perfect to enjoy during fika or as a delicious dessert.
Ingredients
- 0.9 oz yeast
- 1.1 cups lactose-free milk
- 1 pcs egg
- ⅜ cups sugar
- 0.5 msk ground cardamom
- 1.1 lb all-purpose flour
- 0.5 tsk salt
- 3 oz lactose-free butter
- 1 pcs egg
- 1 msk water
- 0.5 krm salt
- ⅜ cups lactose-free milk
- 11 oz almond paste
- 10⅛ tbsp almonds
- 1¼ cups lactose-free whipped cream
- powdered sugar
0 of 16 ingredients ready
Instructions
- 1
Start by dissolving the yeast in the lactose-free milk. Warm the milk until it's finger-warm, add the yeast and stir until it has completely dissolved.
- 2
In a large bowl, mix the yeast milk, one egg, sugar, and cardamom. Add the flour and salt, and knead the dough until it becomes smooth and elastic. Let it rest under a bowl for about 45 minutes.
45 min - 3
When the dough has risen, divide it into 12 equal pieces. Shape each piece into a round, even bun and place them on a baking sheet lined with parchment paper. Let them rise again under a bowl for another 30 minutes.
30 min - 4
Set the oven to 225 degrees. Whisk together the second egg with water and a pinch of salt. Brush over the buns and place them in the oven. Bake for about 10-12 minutes, or until they are golden brown.
- 5
Let the buns cool completely before working with them. Cut off the top of each bun and set aside.
- 6
For the almond paste, mix the almond paste, the chopped almonds, and the lactose-free milk in a bowl. Stir until you have a smooth and creamy filling.
- 7
Fill each bun with the almond paste, put the top back on, and top with whipped cream. Finally, sprinkle with powdered sugar for the classic semla flavor.
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