Tuesday 8th March is Shrove Tuesday – a time to stuff your face with pancakes or semlor if you are in Sweden. I have never tried to make semlor myself as anything with yeast frightens me but I found a recipe in the Coop Mersmak magazine that didn't sound too difficult and didn't require anything weird and Swedish. I believe the recipe is from a recipe book written by a child called Ebba Swanberg. It wasn't vegan but only the milk and butter need to be switched for vegan alternatives. If anything doesn't look right, it's probably that I've forgotten English.
Chocolate Semlor (25 small buns)
1 hour 40 minutes
250 ml non-dairy milk
2-3 tablespoons sugar
1ml salt (that's a little under 1/4 teaspoon)
3 tablespoons cocoa powder
700 ml plain flour
75g room temperature vegan margarine
100ml blanched almonds
50 ml sugar
1/2 tablespoon water
200ml vegan whipping cream
1 tablespoon icing sugar
1 tablespoon cocoa powder
2 teaspoons icing sugar
2 teaspoons cocoa powder
1. Warm the milk in a pot to 37°C. Pour it into a bowl and add the yeast. Stir until the yeast has dissolved. Add the sugar, salt, cocoa and nearly all the flour. Add the butter in lumps and work together to a pliable dough. Allow the dough to rise in the bowl, covered with a clean tea towel, for about 45 minutes.
2. Divide the dough into 25 pieces on a floured surface. Roll into balls and lay on a baking tray lined with baking parchment. Cover with a tea towel and allow to rise again for about 25 minutes. Bake the buns at 225°C in the centre of the oven for 5-7 minutes.
3. Mix the almonds, sugar and water to a pulp in a food processor. Cut a lid off of each buns and remove a little of the bun from the centre with a fork then fill with the almond mixture.
4. Whisp the cream with icing sugar (this might be unnecessary if using a very sweet, vegan cream) and cocoa. Divide the cream between the buns and replace the lids. Sieve a little icing sugar and cocoa powder over to make them look pretty.
If I ever make them, I will post pictures. Here are the Coop semlor.