absolutely! I worked on a sneaky second semla recipe whilst doing these - hazelnuts were at the forefront! I've also seen Pistachio (my friend holly @hollyshootsandchefs did an amazing looking one a few years ago) - all delish, though not tradish.
Recipe looks amazing. Can I make a request? Is there any way you can start putting a printable version of just your recipe on the email? That would be so helpful. Then I could have a hard copy of each recipe in a folder.
Is there a reason why you temp the buns at 95C? I pull enriched doughs at around 88C because I believe everything I read on the internet, and it's never let me down. :)
These look amazing! I've made them a few times - I usually put some fresh raspberries on top of the cream because there aren't any Swedes around to make me stop. Alas, my husband has been diagnosed with diabetes this week and he's quite poorly with it, so all sweets are off the table for a bit until he gets stable.
Brilliant, as always, the tip about adding milk to double cream and slightly 'underwhipping' by my ususal standards are both priceless! Thanks so much. Just off to read KP+ now to up my pancake game!
Quick question re' the bulk rise for the bun dough. If I wanted to retard the dough in the fridge overnight should I reduce the yeast a tad'?
Can't wait to make these - thanks Nicola ❤️
Looking forward to seeing the results :)
Always wanted to make these! Thanks for the deep dive into these amazing buns. Could almonds be substituted for another nut like hazelnuts?
absolutely! I worked on a sneaky second semla recipe whilst doing these - hazelnuts were at the forefront! I've also seen Pistachio (my friend holly @hollyshootsandchefs did an amazing looking one a few years ago) - all delish, though not tradish.
Fantastic! Pistachio sounds great I’ll definitely check that out! Thank you Nicola!
Such a beautiful colour too, can't wait to see what you make!
Recipe looks amazing. Can I make a request? Is there any way you can start putting a printable version of just your recipe on the email? That would be so helpful. Then I could have a hard copy of each recipe in a folder.
Very many thanks! Karen
I made them today, they’re amazing 🤤
Wrapping the buns for the next day... do I cling film individually? Probably over thinking this!
Thanks for another "must make" recipe and all the information. Just a note that the first two videos embedded in the recipe are the same. :)
Tried them yesterday and WOW! These are absolutely amazing! <3 One of my favourite deserts as of now :)
Is there a reason why you temp the buns at 95C? I pull enriched doughs at around 88C because I believe everything I read on the internet, and it's never let me down. :)
These look amazing! I've made them a few times - I usually put some fresh raspberries on top of the cream because there aren't any Swedes around to make me stop. Alas, my husband has been diagnosed with diabetes this week and he's quite poorly with it, so all sweets are off the table for a bit until he gets stable.
Brilliant, as always, the tip about adding milk to double cream and slightly 'underwhipping' by my ususal standards are both priceless! Thanks so much. Just off to read KP+ now to up my pancake game!
Quick question re' the bulk rise for the bun dough. If I wanted to retard the dough in the fridge overnight should I reduce the yeast a tad'?
I have a day off tomorrow and I’m spending it making these ...