The Semla: Swedish Chef Linda Granebring's Recipe
Just for us, Chef Linda Granebring reveals her recipe for the authentic Semla, the famous Swedish cardamom bun filled with almond paste and whipped cream, that graces every table in Sweden between Shrove Tuesday (Semlor) and Easter.
Who is Linda Granebring?
The first time we crossed paths with Linda was at The Broken Arm, a unique spot in Paris, where she was already blending Swedish and French cultures.
Today, the chef has her own restaurant, Åke, and her dishes are as stunning as ever!
Having grown up on the island of Hasslö, she has made the north of Paris her second home. On the menu at this well-known Canal Saint-Martin address, you'll find fresh, seasonal products that Linda elevates with the distinct spices of her homeland: cardamom, cinnamon, and dill.
On the plate that day was a recipe possibly taken from her book "ÄTA ÄTA": pan-seared scallops and lightly grilled artichokes over a parsnip cream. And for those with a sweet tooth, a treat called Semla!
Linda Granebring's Semla recipe
To bring a little warmth to your afternoons, Linda is sharing her recipe today for this "monument" of Swedish gastronomy: the Semla. An incredibly soft cardamom bun with a melting marzipan center, topped with a cloud of whipped cream... The absolute height of mysig!
Ingredients (for 12 pieces):
For the brioche dough:
20 g fresh yeast
200 g whole milk
240 g T55 flour (step 1)
1 organic egg
10 g cardamom, freshly ground
100 g soft unsalted butter
90 g sugar
180 g T55 flour (step 2)
6 g salt
For the almond cream and garnish:
200 g almonds
2 egg whites
2 tbsp powdered sugar
1 pinch of salt
200 ml heavy cream
Chopped almonds
Powdered sugar
Preparation:
The brioche
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Step One:
Mix the yeast, milk heated to 37°C, and 240g of flour in a stand mixer bowl.
Let rest for 15 minutes.
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Step Two:
Add all other ingredients and work the dough at medium speed for about 10 minutes.
Form a ball and let it rise until doubled (30 to 60 minutes).
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Step Three:
Divide the dough into 12 equal parts.
Shape into smooth balls and place them on a baking sheet.
Cover and let rise for about 2 hours.
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Step Four: Preheat the oven to 220°C.
Bake for approximately 10 minutes.
Let them cool completely.
Note: These buns freeze perfectly!
The almond cream
Process the almonds into a fine powder.
Add the salt, powdered sugar, and egg whites, and blend until you reach a thick, smooth cream.
Store in the fridge for a maximum of 1 day.
Smaklig måltid!