spelt semlor

Semla, fastlagsbulle or hetvägg is a traditional swedish and finish pastry for the fasting period until eastern.
I always wanted to try it so I made my own vegan version. You even can make it complete refined sugar free if you skip the powdered sugar on top.

bulle ( makes 4 buns )
  • 1/4 of a yeast cube
  • 50 gr vegan butter
  • 1 1/4 dl vegan milk ( I used oat milk)
  • 0,5 dl coconut sugar
  • 4 dl spelt flour
  • a pinch of salt
  • a pinch of cardamom
Melt the butter in a pot and add the milk. Head it up, but not more than handwarm otherwise you will kill the yeast. Then mix it with the remaining ingredients and form it to a nice dough. It should not stick to your fingers. Let the dough prove for ca. 30 minutes. Then form small buns out of it and let it prove for another 20 minutes. Coat the buns with melted butter or milk before giving them in the oven.
Bake for ca. 15-20 minutes on 200 degress ( celcius ).

  • 200 gr soaked almonds
  • 2 dl coconut sugar
  • eventually a bit of water
Give the almonds and the sugar in a blender and blend until you have a nice evenly dough. You might want to add a bit of water.

whipped coconut cream
  •  two cans of coconut milk ( placed in the fridge over night)
  • 1-2 taplespoons coconut sugar or another sweetener
  • a pinch of vanilla pouder
Take the hardend coconut cream out of the can and give it in a mixing bowl. The remaining coconut water you can use wonderful for smoothies.
Add the sweetener and vanilla pouder and mix until you have a nice whipped cream.
If you will not use it immediately place it in the fridge, otherwise it will melt a bit.

filling the semlor

Cut of the top of the bun and carve out the bottom part a bit. Fill it with the "mandelmassa" then add with an icing bag the coconut cream and place the "top" on top. Decorate with powdered sugar and enjoy!


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