At Easter in Sweden, semlor are served. There are a huge number of varieties and a very competitive edge between bakeries as to who can produce the best ones. Semlor are light dough buns, scented with cardamom and filled with ribbons of marzipan and whipped cream. This is my cheesecake version with a cheesecake filling on top of the dough. It is perfect served with an afternoon cup of tea or coffee.
FOR THE DOUGH
20 cardamom pods
200 ml/¾ cup warm milk
7 g/¼ oz. fast action yeast
30 g/2½ tablespoons granulated sugar
460 g/3½ cups plain/all-purpose flour, sifted, plus extra for dusting
½ teaspoon salt
2 eggs, beaten
60 g/4 tablespoons butter, softened
FOR THE FILLING
250 g/generous 1 cup mascarpone cheese
1 egg
50 g/¼ cup caster/white sugar
1 vanilla pod/bean
FOR THE TOPPING
250 ml/1 cup double/heavy cream
200 g/7 oz. marzipan (I use Anthon Berg)
icing/confectioners’ sugar, for dusting
a 34 x 24-cm/13 x 9½-inch roasting pan, greased
a piping bag fitted with a large nozzle/tip
MAKES 12
For the dough, crush the cardamom pods in a pestle and mortar and remove the green husks. Grind the black seeds to a fine powder.
Place the warm milk, yeast and sugar in a jug/pitcher, whisk together and leave in a warm place for about 10 minutes until a thick foam has formed on top of the milk.
Meanwhile, sift the flour into a large mixing bowl, add the salt, eggs, butter and cardamom powder and mix together to incorporate, then pour in the yeast mixture. Using a stand mixer fitted with a dough hook, mix the dough on a slow speed for 2 minutes, then increase the speed and knead for about 8 minutes until the dough is very soft and pliable. Alternatively, knead the dough by hand for about 10–15 minutes.
For the cheesecake filling, whisk together the mascarpone, egg and sugar in a large mixing bowl until smooth. Cut the vanilla pod/bean in half and remove the seeds using the back of a knife, then stir them into the mixture.
With your hands, press the dough out to cover the bottom of the prepared pan, then spread the cheesecake mixture over the top of the dough, leaving a small gap around the edge. Place the pan in a warm place for about 1 hour or until the dough has doubled in size.
Preheat the oven to 180°C (350°F) Gas 4.
Bake the bun in the oven for 20–30 minutes until the dough is golden brown and sounds hollow when you tap it. Leave to cool, then slice into 12 squares with a sharp serrated knife.
Spoon the whipped cream into the piping bag and pipe stars of the cream on top of each cheesecake square. Using a swivel vegetable peeler or sharp knife, cut thin ribbons of the marzipan and scatter on top of the cream. (I find that chilling the marzipan in the freezer for about 10 minutes first makes it easier to cut.) Dust with icing/confectioners’ sugar to serve.
As this contains fresh cream, it needs to be eaten straight away or stored in the refrigerator. This needs to be eaten on the day it is made.