Shrove Tuesday Buns (Semlor)

Recipe by Wildflour
READY IN: 1hr 10mins
YIELD: 10 Buns




  • Dissolve yeast in warm water.
  • Beat egg slightly and mix HALF of it with the cream and add to yeast.
  • Add sugar, salt, cinnamon, butter and a little of the flour.
  • Add more flour, a little at a time, beating with a wooden spoon to make a soft dough.
  • You can use a mixer instead of a spoon, but just don't over do it!
  • Turn dough onto floured board and knead until smoooth and elastic, about 10 minutes.
  • Make this when you are frustrated, and the time will FLY by! It's good therapy!
  • Place dough in a lightly buttered bowl, and turn once to grease surface.
  • Cover and let rise in a warm place until doubled. (About 1 1/2 hours.).
  • Now go rest and give your arms a break!
  • When light and doubled, punch down, turn out onto your floured board again and knead lightly til smooth.
  • Divide dough into 10 equal pieces and shape each piece into round buns.
  • Place buns onto greased cookie sheet.
  • Let rise in warm place until almost doubled in size.
  • Brush each with remaining egg.
  • Bake in 400 degree oven til golden brown, about 10-12 minutes.
  • Cool on rack.
  • Cut off top slice from bun with a sharp knife.
  • Insert a slice of almond paste into bun, garnish with a generous spoon of whipped cream, replace top, and sprinkle with powdered sugar.
  • *Traditionally served in deep individual dishes with hot milk and cinnamon, but I like them as is.
  • *In case you are not able to buy almond paste, here is how to make it:.
  • Almond paste:.
  • 1/2 cup blanched almonds.
  • 1/2 teaspoons almond extract.
  • 1 cup pre-sifted powdered sugar.
  • 1 egg white, lightly beaten.
  • Grind almonds in food processor til extremely fine!
  • Place into a bowl and sprinkle with almond extract and powdered sugar.
  • Toss with a fork and gradually add egg white.
  • Work paste until smooth.