Gluten-Free Semla

Name: Gluten-Free Semla
Yield: 16 pieces
Cuisine: American
Ingredients: 1 cup almond milk (250 ml); 1 large egg, at room temperature; 4 1/2 cups gluten-free flour for bread & pastries (about 575 grams); 1/4 cup granulated sugar (50 grams); 1/4 cup stevia (50 grams); 2 pinches salt; 1 tablespoon ground cardamom (14 grams); 1 1/4 ounces fresh yeast (35 grams); 3 1/2 ounces almond paste (100 grams); 1/3 cup almond flour (40 grams); 1/3 cup water (100 grams); 1 cup plant-based whipped cream, well whipped; 1 tablespoon stevia or honey

evdoba @evdoba

Semla Week in Sweden is dedicated to their traditional sweet treat. Fluffy cardamom buns filled with almond paste and whipped cream. Here’s a gluten-free version with less sugar, since I found them a bit too sweet in Sweden.

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Ingredients

16 pieces

For the buns
1 cupalmond milk (250 ml)
1large egg, at room temperature
4 1/2 cupsgluten-free flour for bread & pastries (about 575 grams)
1/4 cupgranulated sugar (50 grams)
1/4 cupstevia (50 grams)
2 pinchessalt
1 tablespoonground cardamom (14 grams)
1 1/4 ouncesfresh yeast (35 grams)
Filling
3 1/2 ouncesalmond paste (100 grams)
1/3 cupalmond flour (40 grams)
1/3 cupwater (100 grams)
Topping
1 cupplant-based whipped cream, well whipped
1 tablespoonstevia or honey

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Steps

1

Gather all the ingredients. Make sure the egg is at room temperature.
2

In a large bowl, mix together the flour, sugar, stevia, salt, and cardamom.
3

Warm the almond milk slightly (lukewarm, not hot). Dissolve the yeast and 1 tablespoon sugar in the milk, and let it sit for 5–10 minutes to activate.
4

Add the egg and the milk-yeast mixture. Knead until you have a soft dough (it will be stickier than regular dough).
5

Cover with a towel and let rise for 45–60 minutes.
6

Divide the dough into 8 balls. Place them on a baking sheet lined with parchment paper and let them rise again for 30–40 minutes.
7

Prepare the glaze: Beat 1 egg with 1–2 tablespoons almond milk. Once the buns have doubled in size, brush each one before baking.
8

Bake at 350°F (180°C) for 15–18 minutes. Let them cool completely before filling.
9

Assembly:
Cut a small triangular “lid” from each bun. Scoop out a little of the inside with a spoon and set the crumbs aside.
10

For the filling:
Mix all the filling ingredients and the reserved crumbs until you have a soft, smooth paste.
11

Fill each bun with the almond paste mixture.
12

Pipe a tall swirl of plant-based whipped cream on top (well whipped).
13

Place the lid on top and dust with a little powdered sugar.