THE BEST GLUTEN-FREE SEMLA EVER!

We’re saying it straight out: You have NEVER tasted a gluten-free semla this good. And to believe you can actually bake this at home…. And it’s super easy

400 g of Buns & Brioche mix
290 g of lukewarm water
90 g of sugar
1 tsp of syrup (light/blonde)
60 g room temperature / soft butter
40 g fresh yeast
6 g salt
Freshly ground cardamom (up to 1 tbsp depending on how strong you like it).

Dissolve the sugar, syrup and yeast in the water.

Mix in half the flour mix and let the mixer work the dough for a couple of minutes. You can also do this by hand with a strong spatula.

Add the final half of the mix. Mix for a couple of minutes.

Add the salt & ground cardamom.

Finally add the butter in turns. Work the dough in the machine for at least 5 minutes

We prefer to make semlor on the ”smaller side” of normal (don’t worry - you’ll get full). So we measure up about 12 balls at about 75 grams each. If you want them a little bigger, make ten balls at approximately 90 grams each.

We roll them in a very thin layer of tapioca starch (not too much). Once smooth and round, please on a baking paper, spray with water and leave under a kitchen towel for 1.5 hours (if under 22 degrees room temp) - maybe only an hour if you have 25 degrees c indoors.

Bake at 190 degrees celcius (convection / varmluftsugn) for a total of 22 minutes. We turn our baking tray halfway after 11 minutes to get an even bake on all sides.

We do NOT use any eggwash on our semlor. They come out beautifully golden and matte - perfect for the icing sugar.

Take out the freshly baked semlor and leave to cool for at least 45 minutes (preferably 60 if you can wait).

The filling is taken directly from Roy Fares - it simply is the best. Just mix it together: