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Swedish “Semla”

Group Dough
Ingredient
KG
%
Wheat flour Extra
2.400
100.00
Water
1.000
42.00
Sugar
0.400
17.00
Bakels Rollex
0.280
11.00
Bakels Dry Yeast
0.050
2.00
Cardamom, ground
0.015
0.60
Salt
0.010
0.40
Total Weight: 4.155
Group Fyllning
Ingredient
KG
%
Bakels Semlefilling Luxury
3.000
-
Total Weight: 3.000
Group Topping
Ingredient
KG
%
Icing sugar
0.050
-
Total Weight: 0.050 
1: Weigh all the ingredients and mix for about 5 minutes slowly, 5 minutes quickly to a smooth dough.

2: Weigh into suitable pieces and let the dough rest for 15 min.

3: Make small buns and put them on a plate.

4: Prove in a fermentation cabinet for about 60 min.

5: Bake at 200C for about 7 min

6: Allow the buns to cool properly before cutting or sawing a hat.

7: Fill the hole with Bakels Semlefilling, and sprinkle a wreath of freshly whipped cream.

8: Put the hat on and dust with icing sugar.
Category

Category

Bakery, Confectionery, Industry

Occasion

Occasion

Winter

Finished Product

Finished Product

Confectionery, Dessert, Ocassion Bread, Sweet dough

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