Vegan Swedish ”Semla”

This is the season for the Swedish semla. It’s a bun, but not any bun. It’s packed with cream and almond paste. And when I was asked to bake a vegan version I was a bit worried about the result, as you don’t mess with the ”semla” in Sweden. But it turned out amazing! And I didn’t tell my kids that it was vegan from afterwards. And they loved it, so did I! And I had some extra cream at a big spoon to try out the Oat Cream, several times…. It was really yummy! (and if it weren’t I wouldn’t post this!)

INGREDIENTS BUNS

50 gram fresh yeast for sweet doughs

5 dl Aito Oat Drink (at room temperature)

150 gram soft milk free margarin

1 dl sugar

1 tablespoon freshly crushed cardamon

1 teaspoon salt

15 dl plain flour

INSTRUCTION BUNS

1, Crumble the yeast in a bowl, and add the Aito Oat milk

2, Add the milk free margarine, sugar, crushed cardamom and half of the flour. Work the dough in a food processor or by until it is all mixed.

3, Add the salt, and the rest of the flour. Work the dough for 10 minutes at medium speed in a food processor or 20 by hand.

4, Divide the sticky dough in 8 equal parts, or 16 smaller. It will be sticky but it’s supposed to be like that. Shape so balls and place on baking sheet. Let them raise to twice the size for 2-3 hours under a clean towel.

5, Heat up the oven to 200 C.

6, Bake in the middle of the oven for 10-15 minutes until totally baked. Leave to cool down on a baking rack while you make the almond paste.

INGREDIENTS ALMOND PASTE

150 gram sweet almonds

1,5 dl icing sugar

2-3 tablespoons water

a touch of salt

INSTRUCTIONS ALMOND PASTE

1, Roast the almonds at 175 C in the middle of the oven for 10 minutes. (you can actually make almond paste without roasting them too)

2, Mix the almonds in your food processor until they are finely ground.

3, Add the icing sugar and half of the water and mix to form a paste. Add more water if needed.

4, Roll to a ball.

You can keep it in a container for a few days.

INSTRUCTIONS MAKING A ”SEMLA”

1, Whisk the Aito cream.

2, Cut of the top of the bun. Scoop out a bit of the centre of the bun. (some people mix this with the almond paste)

3. Grate a lot of almond paste over the whole. Cover with the Oat cream and put the lid on. Sprinkle some icing sugar on top.

Enjoy those delicious buns!!

If you don’t like almond paste, add some jam.

Thanks for letting me try out the Aito cream and Oat drink. This was an cooperation with Aito.

By Malin Nordblom

Fab Foodie Swede

If you wan’t to use the content or photos please contact:

fabfoodieswede@hotmail.com

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