Sunshine Semlor recipe
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Ingredients
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5 cups all-purpose flour
½ cup white sugar
4 teaspoons baking powder
½ teaspoon salt
1 ½ cups almond milk (heated to 82 degrees F (28 degrees C))
⅔ cup butter, melted
1 (.25 ounce) package active dry yeast
2 eggs
1 teaspoon ground cardamom
½ cup milk
5 ounces almond paste, grated
2 cups heavy whipping cream
2 tablespoons white sugar
2 tablespoons confectioners' sugar, or to taste
Nutrition Info
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326.5 calories
carbohydrate: 36.3 g
cholesterol: 68 mg
fat: 18.1 g
fiber: 1.4 g
protein: 5.5 g
saturatedFat: 9.8 g
servingSize: -
sodium: 231.2 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -
Directions Sunshine Semlor
Directions
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Mix flour, 1/2 cup sugar, baking powder, and salt together in a bowl.
Combine warm milk and melted butter in a bowl. Add yeast and stir until completely dissolved. Mix in eggs and cardamom. Stir in flour mixture until thoroughly combined. Cover with a clean towel and let rise for 1 hour.
Punch dough down gently and divide into 20 pieces, shape into balls. Arrange balls on baking sheets lined with parchment paper. Cover with a towel and let rise for about 45 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Bake until golden brown, about 14 minutes. Transfer to a wire rack to cool, about 20 minutes.
Cut 1/2 inch off the top of each bun to make a 'lid.' Scoop out the core of the bun gently with a fork. Repeat with remaining buns, setting tops aside and placing cores in a large bowl.
Pour some milk over the cores to moisten. Mix in almond paste until smooth. Continue adding small amounts of milk until filling resembles a thick pudding. Spoon almond paste filling into the center of the buns.
Combine heavy cream and 2 tablespoons sugar in a large bowl. Beat with an electric mixer until stiff peaks form.
Top buns generously with whipped cream and place 'lids' on top. Use a sifter to dust tops with confectioners' sugar.