This is a wonderful mix between two classics - Swedish semlor and Australian lamingtons. If desired, serve a your lamington semlor in a bowl of hot milk - this way of serving a semla is known as 'hetvägg' in Sweden, which translates into 'hot wall'.
Traditionally made with a cardamom wheat bun, almond paste and whipped cream and then dusted with icing sugar, semlor, or 'semla' in singular, are eaten in Sweden on Shrove Tuesday. #BringBackTheClassics
- 150 ml milk
- 1 tsp cardamom seeds, ground
- 25 g fresh yeast
- 65 g white sugar
- 1 egg
- 75 g softened butter
- 330-360 g (550-600 ml) plain flour
- ¼ tsp salt
- 1 egg
- 2 tsp milk
- 200 g dark chocolate (70 per cent cocoa solids), chopped
- 30 g butter
- pinch of salt
- 125 g desiccated or shredded coconut
- 250 ml (1 cup) raspberry jam
- 450 ml thickened cream
- 1 tbsp icing sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 1½ - 2 hours
Combine the milk and ground cardamom in a small saucepan and heat until lukewarm.
Crumble the yeast into the bowl of a stand mixer. Pour the milk over the yeast and stir until dissolved. Add the sugar, egg and butter and stir until sugar is dissolved. Stir in half of the flour until combined, then add the salt and the remaining flour, beginning with the smaller amount. With the dough hook attachment, work the dough until smooth and elastic, about 5-7 minutes, or about 10 minutes by hand on a lightly floured surface. Transfer the dough to a lightly greased bowl and cover with a clean kitchen towel. Leave the dough to rise for 45-60 minutes or until almost doubled in size.
When the dough is ready, divide it into 11 portions. Using your palm, press each piece of dough against the work surface and roll in circles until the bun is smooth and shiny. Cup your hand around the bun without too much pressure and swirl it around in a circular motion to shape it into a round and smooth ball. Place the buns on a large baking tray covered with baking paper, leaving some space between each. Cover with a kitchen towel and leave to rise for 45-60 minutes until almost doubled in size.
Preheat the oven to 200°C. Whisk together the egg and milk in a small bowl. Brush the buns gently with the egg wash and bake the buns for 10-12 minutes until golden. Transfer the buns to a wire rack to cool completely.
Place the dark chocolate, butter and salt in a small saucepan and melt very gently over low heat. When the mixture is melted, remove from the heat. Spread the coconut on a plate. Use a serrated knife to cut the top of each bun horizontally.
Dip the sides of the buns and the tops of the lids in the chocolate. Allow any extra chocolate to drip off. Roll the buns and lids in coconut to coat evenly. Place on a wire rack to let the chocolate set completely. Repeat with remaining buns, chocolate and coconut.
Spread about 1 heaping tablespoon of raspberry jam on each bun. Whip the cream with powdered sugar until firm peaks form. Spoon the cream into a piping bag fitted with a star nozzle. Pipe the cream on top of the jam on each bun and place the lid on top. Repeat with remaining buns.
• Best eaten the day they are made. The buns can be made ahead and frozen.
Photography, styling and food preparation by Linda Lomelino.