The other version of this years shrovetide buns with flavours of marzipan, raspberry and chocolate. If you’d rather want the classic version you can find my rendition of it here.
SWEDISH SEMLOR WITH RASPBERRY AND CHOCOLATE
15 G FRESH YEAST
50 G BUTTER
100 ML BUTTERMILK
2 TBSP. SUGAR
½ TSP SALT
½ TSP. GROUND CARDAMOM
1 EGG, WHISKED TOGETHER
275 G FLOUR
1 EGG YOLK
Crumble the yeast into a bowl.
Melt the butter and mix well with in the buttermilk.
Whisk the liquid into the yeast a little at a time.
Add in sugar, salt, cardamom and eggs.
Add the flour and knead the dough until it is smooth, supple and soft. The dough shouldn’t stick to the sides of the bowl or your hands.
Let the dough rise overnight in the fridge under a moist tea towel.
The next day: Shape the dough into 10 buns of 50 grams each and place them on a baking sheet with baking paper.
Preheat the oven to 200 degrees celsius.
Brush the buns with the egg yolk.
Bake the bun in the middle of the oven for 15-20 minutes or until they sound hollow when you tap lightly with a finger on the bottom of the bun.
100 G GRATED MARZIPAN, MIN 60% ALMONDS
50-100 ML MILK
50 G RASPBERRY JAM
FREEZE DRIED RASPBERRIES
Once the buns have cooled, cut a small portion of the top off and set it aside for later.
Hollow out the bottom and crumble the scooped out bread into a bowl.
Mix the bread with grated marzipan, jam, freeze-dried raspberries and milk. Add the milk in a little at a time, it should not be wet, but creamy and soft.
250 G HEAVY CREAM 38%
80 G VALRHONA CHOCOLATE, BISKELIA 34%
Finely chop the chocolate and put it in a bowl.
Heat the cream in a small saucepan until it reaches the boiling point.
Pour the cream over the chocolate, leave it for a few seconds and then stir in the center of the chocolate until the two have collected into a shiny ganache.
Refrigerate until completely cooled, preferably overnight, but at least 4 hours.
Whisk the cooled cream lightly, but not too long as it can separate.
Put the filling back into the hollowed out semlor, pipe the chocolate cream on top with a french star piping tip, put the top on and sift some icing sugar over.