The Pétrin

(for 15 semlor)

Put milk and butter in a saucepan and heat over low heat to melt the butter. Book off the heat (the mixture should be just warm when it uilisation).
In a large bowl, whisk the egg with the sugar, salt and cardamon. Add the milk mixture / warm butter (in which we have previously diluted fresh yeast if used) and beat together.
Add half of flour mixed with baking powder (and the dry yeast if used) and mix with a wooden spoon until fully incorporated. Add remaining flour in 2 or 3 times by mixing with the wooden spoon after each addition: the dough becomes increasingly thick and begins to form a mass around the spoon.
When the dough becomes detached from the walls of the bowl and becomes too thick to be worked with a spoon, the transfer on a work lightly flour and knead for ten minutes until it becomes smooth and supple and that glue it to the work plan (add just enough flour in the dough and working very little at a time: it is better to have a soft dough pieces too strong too).

The robot or the dough MAP

Mix all dry ingredients into the bowl of the robot and dig a well. Pour the egg and milk in the well and knead on low speed 1 or 2 min and then knead 5 minutes, medium speed until dough forms a ball that falls off the walls. Add the softened butter into several times and continue to knead 5 to 8 minutes until dough ball forms a smooth non-sticky, soft and elastic.

Put the dough ball in bowl, cover and let rise about 1 hour.

Transfer the dough on the work surface and lightly flour a little crush it with your hand to degas. ). Divide into 14 pieces of the same weight (75g) and shape each ball in a beautiful smooth and regular (technical). Place balls as on a baking sheet covered with parchment paper, leaving enough space between them (2 plates will be needed). Cover the balls with a towel and let rise 1 hour.

Preheat oven 6 th (180 ° C).
Brush lightly with the balls of the whole egg beaten with a pinch of salt.
Oven and bake about 10 min: The ball must be a nice golden color on top, the sides must remain clear.
Cool on rack.

These buns have a texture of bread pudding, they retain less than the buns. I advise you to freeze and thaw surplus as needs.

Preparation of Almond Paste

Sift the almond powder and put it in a bowl with regard to heat-resistant.
The purpose of screening is to eliminate small aglomérats and the almond paste is smooth.

Place water and sugar in a thick-bottomed saucepan and bring to heat over low heat, stirring until sugar is completely dissolved. Bring to a boil and cook until it reaches 105-106 ° C (stage "little net") is just 3 minutes after boiling the sugar syrup should become transparent.

Pour immediately into the sugar syrup on the net almond powder while mixing with a fork so as to amalgamate and to take shape.
Depending on the quality of the almond powder, while the syrup will not be necessary (if the powder has moisture for example): it has already been paid and that the almond paste obtained is too soft just add a little almond powder. If it against lack of syrup to form the dough, add a few drops of water.
Add the bitter almond flavor. Knead with hands to form a sticky ball not quite compact.

This marzipan advantage to keep a very long time (well wrapped in film food so that it does not dry) as it does not contain egg white.

The original recipe does not contain an extract of bitter almonds: I added to my almond paste is less fade. Moreover, I advise to use blanched almonds or trimmed and crushed rather than a powder almond trade much less strong in taste!

Mounting the Semle

Cut the top of Semle with a sharp knife about 1 / 3 of its height to serve as a "chapeau".
With a small spoon, remove about 2 cm crumb to form a "nest" inside the bun.
Shred half of the economy in a small bowl, add 1 cc of fat marzipan grated or ground and link it with a little milk to form a thick cream but tender.
Fill the cavity of the bun with almond cream.