Main content of the page
Two Swedish classics combined into one a heavenly cinnamon bun with almond cream and dollops of whipped cream usually found in a “semla”, one of Sweden’s most loved pastries.
INGREDIENTS
Cinnamon bun “semla”
- 4 KAFFEREP cinnamon buns
- 150 g almond pulp
- 2 tbsp sweet almonds, chopped
- 2 tsp almond flour
- 4-5 tbsp milk
- 2 dl whipping cream
- Icing sugar
Serves 4 15 mins.
STEP BY STEP
1. Heat your oven to the temperature indicated on the package.Place the buns in the oven and bake until golden brown.
2. Once the buns are finished baking, remove them from the
oven and let them cool slightly.
3. Meanwhile, grate the almond pulp and mix it with the
chopped almonds and almond flour in a bowl. Gradually add
milk and stir until you get a thick yet spreadable almond filling.
4. Whip the cream until fluffy.
5. Slice the buns in half and spread the almond filling on the
bottom. Top it with the whipped cream, cover it with the other
half and dust the buns with icing sugar.
