{"id":3067,"date":"2017-04-06T15:13:03","date_gmt":"2017-04-06T15:13:03","guid":{"rendered":"https:\/\/lacasalforno.com\/?p=3067"},"modified":"2018-05-16T13:08:09","modified_gmt":"2018-05-16T13:08:09","slug":"semlor","status":"publish","type":"post","link":"https:\/\/lacasalforno.com\/?p=3067&lang=en","title":{"rendered":"Semlor"},"content":{"rendered":"

I love easter breaded bread, a couple of years ago, I posted the traditional recipe that you can find\u00a0here<\/a>, but this year I wanted to give them a turn and make something different out of the traditional recipe; so what came out of my head is a mix between the traditional recipe (same dough) and the popular Swedish buns, Semlor. I filled them with almond cream and topped them with cream. I didn\u00b4t expect they were so delicious but the bread and the almond cream together are fantastic!<\/p>\n

Beat the butter until is pale and fluffy, add the sugar and continue beating until well combined. Add the almond, the flour and mix well, add the eggs one at the time and finally the almond essence, continue beating for a couple of minutes until your cream is soft and fluffy<\/p>\n

In a bowl mix the warm milk, melted butter, the sugar and the yeast and stir well; add to the mixture the three beaten eggs and the anise, mix well.<\/p>\n

$\"IMG_20170324_193715\"$ <\/p>\n

Continue mixing and adding the flour until you have to star working the dough with your hands, make a ball \u00a0and cover the dough with a clean cloth, and leave it to raise for about 15 minutes.<\/p>\n

When the dough has doubled in size, knead again, divide the dough in smaller pieces (12 more or less) and form balls with your hands. Place them in the oven tray and cover them again with a cloth, let them rest for about 1 or two hours to rise again. Brush them with beaten egg and spinkle some sugar on top before bringing them to the oven at 200\u00baC for about 20 minutes.<\/p>\n