bear with me haha
hiya fam! this recipe for vegan semlor is still severely in development (mainly focussed on the cream component!) but these ones were still just too good not to share.
also note this recipe is heavily based on the Scandi Kitchen recipe by Brontë Aurell, but veganised and with a few tweaks!
250mls soy milk (plus a wee bit extra)
40g caster sugar (plus a wee bit extra)
1 sachet yeast
3 tsp ground cardamom
1 tsp baking powder
1/2 tsp salt
370g strong white flour (plus extra for dusting)
1tsp vanilla extract
Icing sugar to dust
1. Melt margarine over a gentle heat. Remove from hob and add 250ml milk.
2. Add the flour, yeast, sugar, cardamom, baking powder and salt to a large mixing bowl, making sure the salt and yeast aren’t touching.
3. Pour the margarine/milk mixture into the bowl and bring together by hand into one piece of dough.
4. Knead on a well floured surface for about 8 minutes. Return to the mixing bowl, cover with a tea towel and place in a warm, draught-free space for 40 minutes.
5. Punch the air out of the dough and give it a quick knead for 1 minute. Divide into 12 equal pieces. Roll each piece into a ball. To get the best shape, take sections of the side and fold them down under the bottom edge. Place them well spaced out on baking trays lined with grease-proofed paper, cover with a tea towel and rest in a warm place for another 30 minutes.
6. Preheat the oven to 200C fan. Mix 20 mls warm milk with 1tbsp sugar (brown is best but caster works fine – could also use 1tbsp syrup) and mix until fully dissolved.
7. Brush each bun generously with the milk/syrup mixture and bake in the oven for about 9 minutes or until golden. They can burn easily so check them vigilantly. If using multiple oven racks, swap them round halfway through baking.
8. When the buns have cooled completely, use kitchen scissors to cut a triangle out of the top of each bun. Place the triangle next to the bun you took it from (so you don’t mix and match at the end – looks more profesh).
9. Use a spoon to scoop some of the filling out of the bun and place in a mixing bowl. Grate the marzipan into the bowl using the coarse side of a grater. Add the vanilla and a literal splash of milk to help it come together. Then knead by hand until fully incorporated.
10. Divide the filling between the 12 buns (about 1tbsp in each one). Then squirt soya whip over the top. Replace the lids and dust with icing sugar.
Note: I’m developing a recipe to make the soya whip taste nicer. Usually semlor have LOTS of cream but until I’ve got the taste a bit better I’d recommend not using too much cream, just enough to cover the filling.