Recipe of Homemade Vickys Swedish Semla Easter Buns (Cream Buns) GF DF EF SF

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vickys swedish semla easter buns (cream buns) gf df ef sf. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Great recipe for Vickys Swedish Semla Easter Buns (Cream Buns) GF DF EF SF. These Swedish buns are very popular during Lent and are also known as Lenten Buns. You can leave the almond paste out of these and make plain cream buns instead. Still delicious and nut-free to boot!

To begin with this recipe, we must prepare a few ingredients. You can cook vickys swedish semla easter buns (cream buns) gf df ef sf using 20 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Vickys Swedish Semla Easter Buns (Cream Buns) GF DF EF SF:

1. Prepare for the DOUGH
2. Prepare 150 ml full fat coconut milk plus extra if required
3. Prepare 25 g yeast
4. Prepare 1/4 tsp ground green cardamom
5. Make ready 325 g gluten-free / plain flour
6. Take 1 & 1/4 tsp xanthan gum if using GF flour
7. Prepare 50 g granulated sugar
8. Prepare 1/2 tbsp baking powder
9. Get 100 g Stork margarine (block wrapped in gold foil) cubed
10. Make ready for the FILLING
11. Prepare 100 g ground almonds
12. Get 100 g granulated sugar
13. Take 5 tbsp water
14. Get 2 tbsp coconut cream
15. Prepare 1 tsp vanilla extract
16. Prepare 1/8 tsp ground green cardamom
17. Get for the TOPPING
18. Prepare 200 ml coconut cream
19. Get 1 tsp vanilla extract
20. Get 1 tbsp icing sugar / powdered

Not nearly as sweet as you may think, just heavenly! Vickys Swedish Semla Easter Buns (Cream Buns) GF DF EF SF. These Swedish buns are very popular during Lent and are also known as Lenten Buns. Search the world's information, including webpages, images, videos and more.

Steps to make Vickys Swedish Semla Easter Buns (Cream Buns) GF DF EF SF:

1. Put the milk, yeast and cardamom into a stand mixer bowl and stir until the yeast has dissolved
2. Add the flour, xanthan gum if using, sugar and baking powder and mix using a dough hook until the mixture forms a crumbly dough. If using a gluten-free flour blend, you'll need to add another splash of milk, around 1 - 1 & 1/2 tbsp. The dough pictured is too much like dough at this point, it should be 'crummier' than that. I dropped the jug of milk in….
3. Add the cubed margarine one piece at a time and let it mix in completely before adding the next. This will take around 20 minutes or so
4. When the dough is soft and not sticky, let it rest for 10 minutes
5. Divide the dough into 9 pieces and shape into smooth balls by rolling between your hands then the using your fingers like you would as if zooming out on your phone screen on top of the buns to pull 4 corners down to the underside. Roll again to seal and place on a parchment lined baking sheet seam side down
6. Cover with a clean, light tea towel and let rise for around 90 minutes
7. Preheat the oven to gas 7 / 210C / 425F
8. Glaze the top of each bun with some coconut milk
9. Bake for 12 - 15 minutes until cooked through. They should sound hollow when tapped on the underside
10. Let cool on a wire rack while you make the filling
11. Mix the ground almonds, sugar, coconut cream, cardamom and vanilla together with the water to make a thick paste
12. Carve a lid from each bun like how you'd carve off a pumpkin lid, knife angled
13. Divide the almond paste between each bun, spooning into the holes
14. Whisk the topping ingredients together and pipe or spoon on
15. Replace the bun lids and dust generously with icing sugar
16. Happy Easter!

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