{"id":230,"date":"2020-02-24T19:08:06","date_gmt":"2020-02-24T19:08:06","guid":{"rendered":"http:\/\/dorthevalsted.dk\/?p=230"},"modified":"2025-01-26T15:51:26","modified_gmt":"2025-01-26T15:51:26","slug":"semlor-svenske-fastelavnsboller","status":"publish","type":"post","link":"https:\/\/bakerbyheart.dk\/?p=230","title":{"rendered":"Semlor &#8211; svenske fastelavnsboller &#8211; Swedish buns with blackberrycream"},"content":{"rendered":"\n<p>English version further down<\/p>\n\n\n\n<p>Jeg synes bedre om den svenske udgave af fastelavnsbollen. Marcipanen g\u00f8r den ekstra l\u00e6kker. Denne udgave er med bromb\u00e6r.<\/p>\n\n\n\n<p>Arbejdstid: 1\u00bd timer + 40 min h\u00e6vetid Semlor med bromb\u00e6rskum og marcipan, 10 stk<br> <strong>Dej:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li> 1,75 dl m\u00e6lk<\/li><li> 25 g g\u00e6r<\/li><li> 35 g sukker<\/li><li> Et nip salt<\/li><li> 50 g margarine, smeltet\/flydende<\/li><li> \u00bd tsk. kardemomme, st\u00f8dt<\/li><li> 275-300 g hvedemel<\/li><\/ul>\n\n\n\n<p> Opl\u00f8s g\u00e6ren i m\u00e6lken. Tils\u00e6t lidt sukker, margarine, kardemomme, salt og mel.<br> Lad dejen h\u00e6ve tild\u00e6kket i ca. 30 minutter.<br> Del dejen i 20 stykker og rul bollerne runde.<br> Lad dem h\u00e6ve tild\u00e6kket p\u00e5 en bageplade med bagepapir i ca. 40 minutter.<br> Bag bollerne ved 200\u00b0C i ca. 10-12 minutter.<br> <\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Fyld:<\/strong><\/li><li>150 marcipan<\/li><li> Korn fra 1 vaniljestang<\/li><li> 50 g mandler<\/li><li> 2-2,5 dl m\u00e6lk<\/li><li> Krumme fra bollerne<br><\/li><li>  <strong>Bromb\u00e6rfyld:<\/strong><\/li><li> 2,5 dl fl\u00f8de pisket til skum<\/li><li> 200 g. frosne bromb\u00e6r<\/li><li> 1 spsk. flormelis<br><br>Giv bromb\u00e6rrene et opkog sammen med flormelis. H\u00e6ld det igennem en sigte, s\u00e5 kornene sorteres fra og der kun er saften tilbage. Pisk fl\u00f8den til skum og h\u00e6ld bromb\u00e6rsaften i, n\u00e5r den er afk\u00f8let og vend det forsigtigt rundt.<br><br>N\u00e5r bollerne er afk\u00f8let, sk\u00e6res der et trekantet hul i toppen (Gem l\u00e5gene) og br\u00f8det tages forsigtigt ud af bollerne. Findel br\u00f8det og bland det med revet marcipan, m\u00e6lk, vaniljekorn og hakkede mandler. Fordel fyldet i de udhulede boller med en ske.<br> H\u00e6ld bromb\u00e6rskummet i en spr\u00f8jtepose og top bollerne med skummet. Drys flormelis p\u00e5 l\u00e5gene og s\u00e6t dem p\u00e5 bollerne.<\/li><\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><strong><strong>Semlor with Blackberry Cream and Marzipan, 10 pieces<\/strong><\/strong><\/p>\n\n\n\n<p><strong>I prefer the Swedish version of the Shrovetide bun. The marzipan makes it extra delicious. This version is with blackberry cream.<\/strong><\/p>\n\n\n\n<p>Work time: 1\u00bd hours + rise time<\/p>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>3\/4 cups (1.75 deciliters) milk<\/li><li>a little less than1 OZ (25 grams) yeast<\/li><li>1 1\/4 OZ (35 grams) sugar<\/li><li>A pinch of salt<\/li><li>1 3\/4 OZ (50 grams) butter, melted\/liquid<\/li><li>1\/2 tsp ground cardamom<\/li><li>10-10 \u00bd OZ (275-300 grams) all-purpose flour<\/li><\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Dissolve the yeast in the milk. Add some sugar, butter, cardamom, salt, and flour.<\/li><li>Let the dough rise covered for about 30 minutes.<\/li><li>Divide the dough into 20 pieces and roll the buns round.<\/li><li>Let them rise covered on a baking sheet with parchment paper for about 40 minutes.<\/li><li>Bake the buns at 392\u00b0F (200\u00b0C) for about 10-12 minutes.<\/li><\/ol>\n\n\n\n<p><strong>Filling:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>5 1\/4 OZ (150 grams) marzipan<\/li><li>Seeds from 1 vanilla pod<\/li><li>1 3\/4 OZ (50 grams) almonds<\/li><li>1 cups (2-2.5 deciliters) milk<\/li><li>Crumbs from the buns<\/li><\/ul>\n\n\n\n<p><strong>Blackberry Filling:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 cups (2.5 deciliters) cream, whipped<\/li><li>7 OZ (200 grams) frozen blackberries<\/li><li>1 tbsp powdered sugar<\/li><\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Bring the blackberries to a boil with the powdered sugar. Strain the mixture to remove the seeds, leaving only the juice.<\/li><li>Whip the cream and fold in the blackberry juice once it has cooled.<\/li><li>When the buns are cooled, cut a triangular hole in the top (keep the tops) and carefully remove the bread from the buns. Finely crumble the bread and mix it with grated marzipan, milk, vanilla seeds, and chopped almonds. Fill the hollowed buns with this mixture using a spoon.<\/li><li>Pipe the blackberry cream into the buns and place the tops back on. Dust with powdered sugar.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>English version further down Jeg synes bedre om den svenske udgave af fastelavnsbollen. Marcipanen g\u00f8r den ekstra l\u00e6kker. Denne udgave er med bromb\u00e6r. Arbejdstid: 1\u00bd timer + 40 min h\u00e6vetid Semlor med bromb\u00e6rskum og marcipan, 10 stk Dej: 1,75 dl m\u00e6lk 25 g g\u00e6r 35 g sukker Et nip salt 50 g margarine, smeltet\/flydende \u00bd <br \/><a class=\"more\" href=\"https:\/\/bakerbyheart.dk\/?p=230\">Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":233,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,10],"tags":[51,43,49,52,50],"class_list":["post-230","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fastelavn","category-hoejtider","tag-brombaer","tag-fastelavn","tag-fastelavnsbolle","tag-floede","tag-marcipan"],"_links":{"self":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/230","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=230"}],"version-history":[{"count":4,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/230\/revisions"}],"predecessor-version":[{"id":1333,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/230\/revisions\/1333"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/233"}],"wp:attachment":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=230"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=230"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=230"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}