

I had to make "The Scandinavian Bread", which I feel so lucky as this continent has a lot of bake goods specialty. But the only problem for me is I don't have a book about Scandinavian baking before >*<. So, I had to buy 2 books on this project (haha, it's an excuse, you know that). This time I use the book name ......................
I choose the Semlor, the bread that usually eat from after Christmas until Easter. (you can read the whole story about the semlor here). And I know that when you see the look of this bread you can understand why I choose to make it, ^ ^.
The bread is so cute with the whipped cream and the icing sugar topping. Originally, the bread will be served in a bowl of milk, but eating it on its own is

Bread | |
40g | Unsalted butter |
150cc | Milk |
3g (or 1tsp) | Instant yeast |
30g | Sugar |
½ | Egg |
8 | Cardamom |
3g | Salt |
240g | Bread flour |
Egg wash | |
1 egg yolk + 1tsp of water | |
Filling | |
60g | Almond powder |
20g | Silvered almond |
120g | Icing sugar |
1tbsp | Sugar |
1tbsp | Amaretto |
2tbsp | Water |
Decoration | |
200cc | Whipping cream |
2tsp | Icing sugar |
Icing sugar for dusting | |
To serve | |
Milk (optional) |
Make the bread:

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.
Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself (see the picture here). Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough.
Knead for 10-15 minutes (up to your strength and up to the recipe) or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.

Take the dough out of the bowl. Gently press down the dough and cut the dough into 6 pieces.
Roll each piece into a ball, place on the prepared muffin pan. Cover and rest for 30 minutes or until almost double in size.

Brush the bread with egg wash before put into the oven.
Bake for 15 minutes or until golden.
Take the bread out of the oven and place on the wire rack.
Let the bread cool completely before make the filling.
Make the filling:

Fold the silvered almond into the mixture. Set aside.

Filling the bread and decorating:

Cut the top of the bread with the cookie cutter.

Cover with the top, and sprinkle with icing sugar.
Serve in a bowl and pour the milk in the bowl or eat on its own.

Chicken Farm Bakers' Project # 8: Bread Baking "Around the World!" - Semlor The Scandinavian Bread
Why on earth haven't I heard of this bread before ?? How could I miss something fabulous like this ??
ReplyDeleteOhh mann..it looks soo scrumptious!!
Hi Pook,
ReplyDeleteI agreed with pepsakoy. I have never heard of this bread before. Thanks for sharing, it does look scrumptious :)) You are so professional when it comes to baking. Hugs.
Regards,
Elin