Bonnaich Semlor
Nì seo mu 9 bonnaich
BONNAICH
345g flùr plein
7g (1 pacaid) beirm
1 spàin-tì cardamom mìn
¾ spàin-tì pùdair-fuine
40g siùcar
Craiteachan salainn
1 ugh
50g ìm leaghte
150ml bainne slàn
Ugh air a bhualadh (son na mullaich a bhruiseadh)
LÌONADH
100g almoin prann
100g siùcar
3 spàinean mòra uisge
½ spàin-tì cardamom mìn
1 spàin-tì brìgh bhanilla
UACHDAR
200ml uachdar dùbailte
1 spàin mhòr siùcar pùdair
1 spàin-tì brìgh bhanilla
Crathadh siùcar-pùdair son an sgeadachadh
Dèan an toiseach an taois. Ann am bobhla a thig ann an inneal-measgachaidh le cromag-taoise, sìol a-staigh am flùr. Cuir ann am beirm ‘s cardamom gu aon taobh a bhobhla. Cuir ris am pùdar-fuine is siùcar. Cuir ann cuideachd an t-salainn ach gu taobh thall a bhobhla bhon bheirm.
Nist thèid na nithean fliuch a-staigh – ugh, ìm is bainne. Cuir mun cuairt aig astar slaodach an toiseach agus an uairsin cuir gu dol gu math e fad 15 mionaid.
Uair ‘s gu bheil e mìn agus sùbailte, cuir na taoise ann am bobhla ùr a th’air a shuathadh le ola ro làimh. Còmhdaich le cling film agus cuir an dàrna taobh ann an àite blàth mu uair a thìde neo gus am bith e dà uiread cho mòr.
Nuair a tha e air èirigh roilig na taoise ann an cumadh isbein ‘s geàrr ann an naoi pìosan co-ionnan i. Air a bhòrd, roilig le d’ bhois na pìosan taoise gus an tig cumadh ball orra. Suidh gach bonnach air treidhe le pàipear-fuine agus leig leotha èirigh uair a thìde eile.
Bruis gach bonnach le ugh air a bhualadh agus bruich fad 8-10 mionaidean aig 200C ann an àmhainn-gaoithe.
Às dèidh dhaibh fuarachadh, cleachd sgian gheur airson cearcall beag a ghearradh bho mhullach gach bonnach.
Bheir a-mach làn spàine den aran asta agus cleachd seo son taois cnòthach, cùbhraidh a lìonas gach bonnach. Cuir na criomagan-arain seo cuide ri na h-almoin, an t-siùcar, am brìgh bhanilla, cardamom is uisge ann an inneal-measgachaidh gus am bith e prann is tiugh. Cuir spàin dhen mheasgachadh seo anns gach lag anns na bonnaich.
Buail ri chèile na nithean son an uachdair gus am fàs e tiugh. Dòirt seo ann am poca-bèiceireachd le gob agus sgeadaich mullach gach bonnach le fleasgan de dh’uachdar. Cur air ais air na mullaich, a ghèarr thu as na bu tràithe, air muin an uachdair agus sgeadaich le dustadh de shiùcar-pùdair.
SEMLOR SWEDISH BUNS
BUNS
345g plain flour
7g (1 packet) yeast
1 tsp ground cardamom
¾ tsp baking powder
40g sugar
Pinch of salt
1 egg
50g melted butter
150 ml whole milk
1 beaten egg for glazing the tops
FILLING
100g of ground almonds
100g of granulated sugar
3 tbsp of water
½ tsp ground cardamom
1 tsp vanilla extract
VANILLA CREAM
200ml of double cream
1 tbsp of icing sugar
1 tsp vanilla extract
Icing sugar to dust over
Make the dough first. Add the flour to a bowl and fix the dough hook attachment to your mixer (if you have one). Add the yeast and cardamon to one side of the bowl. Add the sugar and cardamom. Add the salt to the opposite side of the bowl from the yeast before adding all the wet ingredients.
Start by mixing gently at a low speed and then turn up the speed and knead for 15 minutes until smooth and elastic.
Remove the dough and set in an oiled bowl and cover. Allow to proof in a warm place for an hour or until it doubles in size.
Roll the dough into a sausage shape and cut into 9 even-sized pieces. Roll into balls on the worktop using your hand and place on a lined baking tray. Let the buns rise to twice their size again, about one hour, in a warm place.
Brush the buns with egg wash and bake in the oven at 200°C fan for 8–10 minutes.
Leave to cool before making the filling. Using a small sharp knife, cut a circular lid off the top of each bun and make a little well in the middle by scooping out some of the breadcrumb.
Add the breadcrumbs to a blender along with the almonds, sugar, vanilla, cardamom and the water. Blend to form a smooth, thick paste.
Spoon a generous amount of the paste into the hollows in the buns.
Whip the cream with the vanilla and icing sugar until thick and stiff. Pipe this over the almond paste filling and place the tops on the buns again. Finally dust with icing sugar.
