PRETTY-IN-PINK SEMLOR (Swedish cream buns, with a vegan twist & extra bling)

This time of year is one of celebration, with Shrove Tuesday, Valentine’s Day and the Lunar New Year knocking at each other’s doors, not to mention all three of our children celebrating birthdays within a one-month period (the first being our pink-obsessed little Lillian). The lazy girl in me has responded to the call to party by creating a treat that fulfils the festive brief for all the aforementioned celebratory occasions.

I give you my pretty-in-pink (plus vegan and refined sugar-free) take on the classic and beloved Swedish treat, semlor.

Semlor are the buns that take fika to the next level around this time each year in Sweden. Traditionally eaten on Shrove (or Fat) Tuesday, they are our national pre-Lent treat of choice. If you’re looking to switch your customary Shrove pancakes up with something new this year (or impress your Valentine), why not give these a go?

Happy Fettisdagen (Fat Tuesday), to all celebrating!

❤ Marisa x

PRETTY-IN-PINK SEMLOR

Vegan, refined sugar-free Swedish cream buns
Makes: 12 

FOR THE DOUGH

25 g of fresh yeast for sweet dough
3/4 cup + 2 tbsp (210 ml) oat milk
2 tbsp coconut sugar
2 1/3 (290 g) organic all-purpose flour
1 teaspoon ground cardamom
A pinch of salt
75 g coconut butter

FOR FILLING

1 1/2 cups (150 g) almond meal
5 tbsp maple syrup
A little water, if necessary
A few drops of almond extract

1 1/2 cups (355 ml) plant-based whipping cream
2-4 tsp pitaya powder (depending on desired level of pinkness)

FOR DUSTING

1/4 cup coconut flour
1 tbsp pitaya powder

DIRECTIONS

  1. Melt the coconut butter in a saucepan and add the milk, heating gently until finger-warm in temperature (but no hotter).
  2. Add the milk mixture to bowl of a stand mixer and stir through the yeast until it is dissolved.
  3. Add the coconut sugar, salt, cardamom and the majority of the flour.
  4. Using a dough hook attachment on your stand mixer, knead the dough for around 7 minutes on a medium speed, adding more flour if necessary to bring it together.
    Remove the bowl from the stand mixer and cover it with clean kitchen towel.
  5. Allow the dough to double in size in the bowl for around 45 minutes.
  6. Dust a clean work surface with flour. Pop the dough onto it and divide it  into 12 equal portions before shaping each into a round ball.
  7. Line a baking tray with baking paper.
  8. Place the buns on the tray and cover them with the tea towel, allowing the dough to proof for 30 minutes.
  9. Meanwhile prepare your almond paste by blitzing the almond meal, maple syrup, almond extract (plus a dash of water if needed) to a paste consistency.
  10. Preheat your oven to 390°F (200°C). Brush the tops of the buns with coconut milk.
  11. Bake the buns for around 10 minutes.
  12. Remove the tray from the oven and allow the buns to cool completely on a wire rack.
  13. Slice the top off of each bun and set the tops to the side.
  14. Whisk your cream until stiff peaks form, add the pitaya powder and whisk again to combine.
  15. Top each bun with almond paste. Pipe or spread the whipped cream on top of the almond paste, then lay the “lids” on top of each bun.
  16. In a small bowl, mix the coconut flour with 1 tbsp of pitaya powder and sprinkle this mix over the buns.
  17. Serve immediately.

 

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