Recipe: Cold-leavened mini rolls

It's time for Shrove Tuesday, and time for semla! Bake lots of small ones and vary the filling so everyone can have their own favorite. From Mikaela Thörn at Ankarsrum we have received a truly traditional recipe for mini semla, which must be prepared the day before as they are cold-fermented overnight in the refrigerator!

Why cold proofing? It is a bit more time-consuming because you prepare the dough at room temperature and then let it rise slowly, usually overnight in the refrigerator. The advantage of cold proofing the dough is that the flavors in the flour develop better during the long fermentation and that you can use a smaller amount of yeast. The gluten fibers are also strengthened by the long fermentation process, which gives the bread a more rustic taste.

Cold-fermented mini rolls

Ingredients (approx. 48 pcs)
25 grams of yeast
5 dl milk
150 grams butter
1 egg
5 dl sugar
5 teaspoons salt
2 teaspoons cardamom
11 dl wheat flour

Brushing
1 egg

Filling & topping
6 dl cream
400 grams of almond paste
1 cup milk
1 tbsp icing sugar

Day 1 – do this:
1. Dissolve the yeast in cold milk.
2. Grind the cardamom.
3. Add softened butter, sugar, salt, cardamom and egg, stir together.
4. Add the flour, a little at a time, and knead vigorously for about five minutes.
5. Put the fermentation lid on and place the bowl in the refrigerator overnight.

Day 2 – do this:
6. Turn the dough out onto a floured surface and knead together. Divide the dough in half, dividing one half into 24 equal pieces.
7. Roll into small balls and place on baking sheets lined with parchment paper. Do the same with the other half of the dough.
8. Now let it rise for another hour.
9. Set the oven to 200 degrees.
10. Brush the buns well with beaten egg and bake in the middle of the oven until golden brown, about 10 minutes.
11. Let cool on a wire rack.
12. Whip the cream until stiff.
13. Cut a lid off the buns, make a hole with a fork and remove the insides from the buns.
14. Make the filling by coarsely grating the almond paste, mixing in the ingredients and stirring with the milk.
15. Press the filling into the bun, pipe or spoon on the cream. Put the lid on and dust with icing sugar.

Tip! Bake the buns in advance and store in the freezer until it's time to fill them. Feel free to try filling your bun with cloudberry jam or hazelnut cream!

Image: Ankarsrum Kitchen AB

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