- Dosage per 8 brioches
- for fabric
- For filling
Preparation: half an hour
cooking: 15 minutes
total: 45 minutes + 3 hours break
How to make Swedish semla
First, dissolve the yeast in warm water.
Put the flour in a bowl and pour the sugar, egg yolks and water into the center along with the yeast.
Start kneading, add the butter little by little and wait until it is well absorbed before adding more.
Once you have a soft, homogeneous dough, let it rise in a covered bowl for at least 2 hours or until doubled in size.
Divide the dough into 8 loaves of about 70g, form into balls and let rise on a baking tray lined with baking paper for at least 30 minutes.
After resting, brush with egg white and cook in a preheated static oven at 190°C for about 15 minutes, then remove from the oven and leave to cool.
Meanwhile, prepare the almond paste. Place the almonds in a blender with the sugar, powdered sugar, water, and vanilla.
Once you have a homogeneous but sticky mixture, cover with plastic wrap and leave in the refrigerator for at least 15 minutes.
Once the brioche has cooled, fill it with the filling. Whip the chilled cream from the refrigerator.
Next, add the almond paste to the whipped cream, mix carefully and transfer the cream to a piping bag fitted with a not-too-slim star-shaped tip.
Remove the brioche, cut off the top and scoop some of the crumbs from the center to create a small cavity.
Fill with brioche and reposition the top so it doesn’t crush too much.
Swedish semla is ready, all you need to do is decorate with powdered sugar and eat.