Step-by-Step Guide to Make Award-winning Vickys Swedish Semla Easter Buns (Cream Buns) GF DF EF SF - Free download

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We hope you got insight from reading it, now let's go back to vickys swedish semla easter buns (cream buns) gf df ef sf recipe. To make vickys swedish semla easter buns (cream buns) gf df ef sf you need 20 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to prepare Vickys Swedish Semla Easter Buns (Cream Buns) GF DF EF SF:

1. Get of for the DOUGH.
2. Get 150 ml of full fat coconut milk plus extra if required.
3. Take 25 g of yeast.
4. Use 1/4 tsp of ground green cardamom.
5. Get 325 g of gluten-free / plain flour.
6. You need 1 of & 1/4 tsp xanthan gum if using GF flour.
7. Take 50 g of granulated sugar.
8. You need 1/2 tbsp of baking powder.
9. You need 100 g of Stork margarine (block wrapped in gold foil) cubed.
10. Provide of for the FILLING.
11. You need 100 g of ground almonds.
12. Provide 100 g of granulated sugar.
13. Prepare 5 tbsp of water.
14. Provide 2 tbsp of coconut cream.
15. Take 1 tsp of vanilla extract.
16. Prepare 1/8 tsp of ground green cardamom.
17. Prepare of for the TOPPING.
18. You need 200 ml of coconut cream.
19. You need 1 tsp of vanilla extract.
20. Use 1 tbsp of icing sugar / powdered.

Instructions to make Vickys Swedish Semla Easter Buns (Cream Buns) GF DF EF SF:

1. Put the milk, yeast and cardamom into a stand mixer bowl and stir until the yeast has dissolved.
2. Add the flour, xanthan gum if using, sugar and baking powder and mix using a dough hook until the mixture forms a crumbly dough. If using a gluten-free flour blend, you'll need to add another splash of milk, around 1 - 1 & 1/2 tbsp. The dough pictured is too much like dough at this point, it should be 'crummier' than that. I dropped the jug of milk in.....
3. Add the cubed margarine one piece at a time and let it mix in completely before adding the next. This will take around 20 minutes or so.
4. When the dough is soft and not sticky, let it rest for 10 minutes.
5. Divide the dough into 9 pieces and shape into smooth balls by rolling between your hands then the using your fingers like you would as if zooming out on your phone screen on top of the buns to pull 4 corners down to the underside. Roll again to seal and place on a parchment lined baking sheet seam side down.
6. Cover with a clean, light tea towel and let rise for around 90 minutes.
7. Preheat the oven to gas 7 / 210C / 425F.
8. Glaze the top of each bun with some coconut milk.
9. Bake for 12 - 15 minutes until cooked through. They should sound hollow when tapped on the underside.
10. Let cool on a wire rack while you make the filling.
11. Mix the ground almonds, sugar, coconut cream, cardamom and vanilla together with the water to make a thick paste.
12. Carve a lid from each bun like how you'd carve off a pumpkin lid, knife angled.
13. Divide the almond paste between each bun, spooning into the holes.
14. Whisk the topping ingredients together and pipe or spoon on.
15. Replace the bun lids and dust generously with icing sugar.
16. Happy Easter!.

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