SwissBake® Innovative Baking Solutions

Semla Buns with Durum Native Sourdough powder

26 Mar 2025

Make classic Swedish semla buns with durum sourdough for a rich, fluffy texture. Filled with almond paste and cream, this brioche-style treat is irresistible

26 Mar 2025

Bake Temp 180℃

Mixing Time 6-8 mins

Bake Time 15-18 mins

Prep Time 30 mins

PRODUCT SPOTLIGHT

Ingredients

SwissBake® Brioche 25 - 250g

Refined Wheat Flour - 750g

SwissBake® Durum Native Sourdough Powder - 60g

Water (cold) - 300g

Fresh Eggs - 200g

Unsalted Butter - 85–100g

Fresh Yeast / Dry Yeast - 50g / 20

Cardamom Powder (optional) - 5g

Filling & Garnish

Almond Paste - 150g

Whipping Cream - 300g

Powdered Sugar - 50g

Method

Dough Preparation:

1. In a planetary mixer fitted with a dough hook, combine SwissBake® Brioche 25, refined wheat flour, SwissBake® Durum Native Sourdough Powder, yeast, sugar, salt, cardamom powder, eggs, and water.

2. Mix on slow speed for 4 minutes, then increase to medium speed and mix for 6–8 minutes until a smooth dough forms.

3. Gradually add softened butter and mix for another 3–4 minutes until fully incorporated.

4. Cover and bulk ferment for 60 minutes at room temperature.

Shaping & Proofing:

5. Divide the dough into 80g portions and shape into smooth balls.

6. Place on a lined baking tray, leaving space between each bun.

7. Proof at 28–30°C, 75% RH for 45 minutes, or until doubled in size.

Baking:

8. Preheat oven to 180°C (deck oven) or 160°C (convection oven).

9. Bake for 15–18 minutes until golden brown.

10. Allow buns to cool completely before assembly.

Assembly:

11. Cut off the top of each bun and hollow out a small portion.

12. Mix the removed crumbs with almond paste and a small amount of whipping cream to form a soft filling.

13. Pipe the filling into the hollowed-out buns.

14. Top with softly whipped cream and place the cut lid back.

15. Dust with powdered sugar before serving.

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