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Authentic Semmelwrap Recipe
Stockholm, Sweden
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Unlike semla, the famous Swedish bun filled with almond paste and whipped cream, after which it was created, the dough for semmelwrap is rolled thinly into a circle and shortly baked. Almond paste and whipped cream are then piped onto the dough, which is then folded, so that almond paste and whipped cream are peeking out one side of the wrap.
Cooking tips
-
method
It's important to bake the dough shortly as it needs to remain soft to bend easily without cracking. Also, don't pipe a lot of almond paste and whipped cream onto the dough because it will fall out of the wrap once the dough is folded.
Semmelwrap
PREP 1h 10min
COOK 50min
RESTING 2h
READY IN 4h
Semmelwrap is a twist on the traditional semla invented by Mattias Ljungberg in Stockholm in 2015. This classic recipe shows how to make all the components of semmelwrap — the cardamom-flavored dough, the almond filling, and the whipped cream.
Ingredients
DOUGH
25g (1 oz) yeast
100 ml (⅓ cup + 4 tsp) milk
150 ml (½ cup + 2 tbsp) water
100g (3.5 oz) butter
80g (2.8 oz) sugar
⅕ tsp salt
½ tsp cardamom seeds, ground
1 egg
480g (1 lb + 2 tbsp) flour
1 tsp baking powder
FILLING
10 ml (2 tsp) milk
100g (3.5 oz) mandelmassa (or, almond paste)
whipped cream
DECORATION
powdered sugar, for dusting
Preparation
Step 1/11
Add the milk and the water to a saucepan and heat to 37°C/98°F, then take off the heat. Crumble the yeast into a large bowl and pour in the milk and the water. Stir to dissolve, then leave in a warm spot to activate.
Step 2/11
Once the yeast has activated, add the butter, the sugar, the salt, the cardamom, the eggs, and most of the flour (you need to reserve some for rolling out the dough later). Knead until you have a smooth dough — the longer, the better. Cover the bowl with a moist cloth and place in a warm place to rise for 30-40 minutes.
Step 3/11
Lightly dust your working surface with flour, then transfer the dough onto it. Divide the dough into 12 same-sized pieces.
Step 4/11
To shape each piece of dough into a ball, cup a piece of dough with your hand, then roll in a circular motion.
Step 5/11
Then, using a rolling pin, roll out each to a 20cm (8-inch) circle that’s about 1-2mm/1/8-inch thick. Keep the rolled-out pieces of dough covered as you roll out the rest, so they do not dry out. Also, it might be good to dust the rolled-out dough with flour, so it does not stick.
Step 6/11
Place each rolled-out piece of dough onto parchment paper. Position the oven rack in the middle of the oven, then set the oven to preheat to 225°C/435°F.
Step 7/11
Bake the semmelwrap for 3-4 minutes — the dough should be baked through and should not catch color, as it needs to bend without cracking. You will not be able to bake all the semmelwrap at once but in one by one. Keep the baked semmelwrap wrapped in a towel, so they remain soft until it’s time to use them.
Step 8/11
For the filling, first, grate the mandelmassa into a bowl, then add the milk and mix until you get a smooth mass.
Step 9/11
Whip the whipping cream until stiff peaks. Transfer into a piping bag or a freezer bag. If using a freezer bag, cut off the tip before piping once you’ve transferred the whipped cream to the bag.
Step 10/11
Spread the center of each semmelwrap with the filling, then pipe the whipped cream on top of the filling.
Step 11/11
To assemble, first, fold the bottom of the semmelwrap, then the left and the right side. Sprinkle with icing sugar. Wrap in wrapping paper, leaving the open side is peeking out.
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