Swedish Dessert – Semmeltårta (Roll Cake)

This is the English translation of the recipe from here. There are more pictures showing the process there. I’m posting it here, mainly for myself, for posterity. Looks delicious!

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Ingredients
25 g (~1 ½ T) yeast
1 ¼ cups milk , lukewarm
1 egg
½ cup granulated sugar
1 pinch of salt
½ tsp cardamom seeds, ground
50 g (~3 T) butter , unsalted
4-5 cups flour

Brushing
1 egg

Filling
about 150 g (2/3 C) almond paste
2-3 tablespoons milk
4/5 cup (1/3 + a scant 1/2 C) heavy cream

Garnish
icing sugar

WHAT TO DO

1. Crumble the yeast into a bowl. Add milk and stir until the yeast is dissolved. Add eggs , granulated sugar, salt, cardamom, butter and flour, a little at a time. Mix everything together into a smooth dough and knead vigorously for a few minutes. Let the dough rise under a cloth for 50-60 minutes.

2. Lubricate the edge of a springform, about 24 cm (9″) in diameter. Clip on a parchment paper in the bottom and cut away the edges that stand out. Snap up the form again.

3. Knead the dough and shape it into a ball. Press the ball onto the paper-covered bottom. Cut dough into 8 or 12 wedges, depending on how big buns you want. Let the dough rise under a cloth for about 30 minutes. Preheat the oven to 450*F.

4. Brush the dough with beaten egg . Bake in the center of the oven for 20-25 minutes. Let it cool completely in the pan.

5. Cut apart the semla in the joints and cut a lid on each piece. Scoop out a hollow in the lower part of each piece .

6. Mix together the almond and milk into a sticky mass and add a dollop into each hole.

7. Whip the cream and spread it across the bottom. Place the lids. Dust with icing sugar before serving.

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