State Fair Entry: Semlor

As promised, another recipe from the Fair. This one is for Semlor, or cardamom buns, which are also also referred to as Fat Tuesday Buns in Scandinavia. Because the Fair's submission rules state that no baked items can include cream, these rolls were judged sans yummy whipped cream and almond paste filling (the best part of semlor!). To compensate, I added a bit of bitter almond extract (use regular almond extract if you don't have the bitter) and vanilla. These buns received a third place ribbon. (Yes, I am still doing my happy dance. That white ribbon means more to me than I can describe.)

Meanwhile, over at Called to the Table: meatballs for breakfast and other back-to-school menu ideas.

Ethnic Baking Contest: Bread

Name: Semlor

Country of Origin: Sweden

Description: these rich cardamom buns are typically filled with sweet cream and almond paste, often served in a bowl of milk to soften the buns. For a true cardamom flavor use white or green pods and crush the seeds in a spice grinder or with a mortar and pestle.

List of ingredients:

4 egg yolks

2/3 cup unsalted butter

1 ½ cups whole milk

1/2 cup sugar

1 package yeast (2 ¼ teaspoons)

6 cups all-purpose flour

½ teaspoon salt

Vanilla and almond extract (optional)

2 teaspoons fresh ground cardamom

4 teaspoons baking powder

½ cup whole milk or half-&-half plus a few tablespoons for brushing buns

Powdered sugar for garnish

Whisk together egg yolks, butter, milk, a few teaspoons of the sugar, and yeast and allow to bubble for about 5 minutes. Add a teaspoon of vanilla extract and 1/2 teaspoon of almond extract (less if using bitter).

Sift together remaining sugar, 4 to 5 cups of the flour, salt, and cardamom. Combine with yeast mixture until soft dough forms. Cover with a towel or plastic wrap and rise in warm place about 30 minutes to one hour.

Sift together 1 cup of flour and the baking powder; stir into dough and knead until smooth. Add more flour if necessary.

Divide dough into 24 small balls; place at least 1 inch apart on greased baking sheets. Cover and rise until double, about one hour.

Brush tops of rolls with milk or half-&-half; bake in preheated 375 degree oven until golden brown; cool on wire racks. Garnish with powdered sugar.