Yesterday I made my own semla from scratch. Such fun! And I have no idea what took me so long. Simply laziness I suspect. The baking process was thoroughly inspected. The dough was lovely to work with!
The buns turned out a bit lopsided though, kind of fancy roll looking - hey semmelwrap, you've got competition! - but tasted lovely.
But the absolute best thing of this homemade semla was the almond paste. Very similar to the one in the once upon a time Stockholm super semla (which isn't at all as superb and well worth a detour anymore), coarse, crunchy and not as sweet as usual almond paste. Because I use half the amount of sugar compared to almonds instead of 50 - 50 as is the usual style.
And this is how I made it:
Almond paste (the heavenly kind)
2 dl almonds (do NOT skin it!)
0,75 dl caster sugar
2 tbsp water
Put the ingredients in the food processor and whizz until you get the consistency you like. I prefer mine much more coarse-grained than the store bought. It will aso be darker since the almonds aren't skinned. Which gives it a lovely natural look.
My homemade semla will certainly not win any prizes for beauty. But looks ain't everything and taste is and that certainly isn't something I would complain about to the baker in question.
I will write about the recipe for the semla buns soon. So you can make your own if you don't happen to live in Sweden (is than an excited squeal I hear?).
The whipped cream is plant based of course (Alpro soy) but the buns I'm not able to bake completely vegan since non dairy butter without palm-oil isn't available in Sweden. If you're lucky to have palm-oil free vegan butter, then by all means make it all vegan. The environment and the animal kingdom, not to mention your health, will thank you!
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