Semlor buns

Discover the history of Semlor buns.

1. Bun dough

   • 430 g all purpose flour
   • 200 g whole milk
   • 75 g white sugar
   • 75 g butter
   • 25 g fresh yeast
   • 6 g salt
   • 2 g ground cardamom

   • In the mixer bowl, combine all the ingredients at room temperature, the flour, milk, sugar, butter, fresh yeast, salt and ground cardamom.
   • On low speed, knead the ingredients for about 3 minutes to integrate them. Then increase the mixer speed to medium and knead for another 15 minutes until the dough becomes elastic, shiny and smooth.
   • Next, divide our dough into 12 equal portions with the help of a scale. The weight per portion should be around 65 grams.
   • Then roll each portion into small balls and place them on baking trays lined with baking paper. Leave a space of about 5 cm between each bun so that they do not touch each other when rising and baking.
   • Leave the buns to ferment for 2-3 hours until the buns double in size.
   • After this time, brush them with beaten egg and a dash of milk and bake for 12 minutes at 175º C.
   • Cool to room temperature and store in a cool, dry place.

2. Almond filling

   • 125 g ground almond
   • 125 g powdered sugar
   • 40 g water
   • 20 g Amaretto / almond liqueur / hazelnut liqueur

   • Mix the ground almonds and powdered sugar in a bowl.
   • Then add the Amaretto or the liqueur of your choice and most of the water and mix well. If the paste is still too thick, add a little more water. It is important that it does not become too runny.
   • Set aside until ready to use.

3. Peanut praline

   • 150 g peeled peanuts
   • 100 g white sugar
   • 10 g neutral or sunflower oil

   • Mix the peeled peanuts and sugar in a saucepan and heat over medium heat.
   • Cook until the sugar turns an amber caramel and the peanuts are lightly toasted.
   • Immediately transfer the mixture to a baking tray lined with baking paper and leave to cool until the caramel crystallises completely.
   • After this time, break the peanuts and caramel into pieces and put them in a food processor. Grind everything to a smooth paste.
   • Finally, add the oil and process until you have a smooth, shiny, liquid mixture.
   • Set aside until ready to use.

4. Whipped peanut ganache

   • 380 g heavy cream (35% fat)
   • 190 g white chocolate
   • 50 g peanut praline
   • 2 g gelatine

   • First, hydrate the gelatine in cold water for 10 minutes.
   • Heat 120 g of cream in a saucepan and bring it to the boil.
   • Meanwhile, in a bowl, melt the white chocolate in the microwave in short batches.
   • When the cream comes to the boil, turn off the heat and pour it over the melted white chocolate.
   • Using a whisk, mix well until the cream blends with the white chocolate. Then add the peanut praline and combine.
   • Finally, add the rest of the cream and process with a hand blender until you have a uniform, shiny cream.
   • Cover with cling film and refrigerate for at least 4 hours.

5. Assembly

   • 100 g toasted peanuts
   • 20 g powdered sugar

   • Start by cutting off the top of the buns, about 1 cm high. If we want the tops to be perfectly round, we can use a circular pastry cutter.
   • With a teaspoon or your own fingers, remove a little of the crumb from the centre of each bun, around a half-sphere of 2 cm in diameter.
   • Then fill the cavity with the almond cream we have prepared and put a thin layer on the top of the pastry, 5 mm thick.
   • Next, chop the roasted peanuts and place them on a small plate or in a bowl.
   • Now, take the buns and dip them into the chopped peanuts so that they stick to the almond cream.
   • Take the peanut ganache out of the fridge and whip it until you get stiff peaks, like a Chantilly cream.
   • Transfer the whipped peanut ganache to a piping bag with a curly nozzle and pipe a generous amount on top of each bun.
   • Finally, sprinkle a little icing sugar on top of the previously cut out bun lids and place them on top of each bun.
   • It is advisable to eat these buns the same day, as the dough tends to dry out quickly. If they are not eaten within the next few hours, keep in the fridge and leave at room temperature for 15 minutes before serving.

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