Mini Semlor with Refreshing Orange in the Almond Filling and a Hint of Saffron in the Cream
Our mini semlor are perfect bite-sized treats to serve with coffee. The almond filling is brightened with a touch of orange, while the cream carries a delicate saffron flavor—ideal for any coffee break occasion!
Ingredients
Recipe makes 60 mini semlor
- Yeast: 75 g
- Whole Milk: 3 dl
- Butter 150 g
- Egg: 1
- Granulated sugar: 1 dl
- Salt: ½ tsp
- Ground cardamom seeds: 1 tbsp
- Special wheat flour (high-protein): 11–12 dl (approx. 700 g)
- Baker’s ammonia (hartshorn): ½ tsp
- Beaten egg, for brushing: 1
Saffron Cream:
- Whipping Cream: 5 dl
- Saffron (0.5 g): ½ packet
- Powdered sugar: 1–2 tbsp
- Juice of orange: ½ tbsp
Orange Filling:
- Almond paste, grated: 300 g
- Whole Milk: 1 dl
- Orange: zest and juice of 1
- Powdered sugar
Instructions
- Crumble the yeast into a bowl. Heat the milk to a maximum of 37°C (98.6°F) and pour it over the yeast. Stir until dissolved.
- Add butter, egg, sugar, salt, cardamom, and most of the flour mixed with the baker’s ammonia. Knead the dough until smooth. Cover and let it rise for about 50 minutes.
- Turn the dough onto a floured surface. Divide it into 60 small pieces and roll them into round buns. Place them on baking trays lined with parchment paper and let rise, covered, for about 30 minutes. Preheat the oven to 225°C (437°F) or 200°C (392°F) for a fan oven.
- Brush the buns with beaten egg and bake in the middle of the oven for 4–6 minutes.
- Saffron Cream: Mix the cream, saffron, powdered sugar, and orange juice in a bowl. Chill for about 20 minutes.
- Cut a small lid off each bun and scoop out a portion of the center. Mix the removed dough with the almond paste, orange zest, and juice. Fill the buns with this mixture.
- Whip the saffron cream and pipe or spoon it onto the buns. Replace the lids and dust with powdered sugar.
Enjoy your mini saffron-orange semlor! 😊