Trying my hand at semmelwraps……

semmelwrapWhat is THIS, you might wonder? Well, I am trying my hand at semmelwraps……  To explain: Carnival season is approaching, there are tacky costumes for kids in Rome shop windows and bits of confetti here and there on the wet sidewalks. The bakeries have frappe, bits of flat deep-fried pastry dusted with icing sugar. It hailed here this morning, brrr….. and I really fancied fastelavnsboller, which are Norwegian yeasted Shrovetide cardamom cream-filled buns, so time to bake! In Norway we have fastelavnsboller to mark the last Sunday before Lent, which is actually in two weeks, but I wanted these now. Last year, mine looked like this: imageIn Sweden these are called semlor and are sometimes also filled with some marzipan or almond mass. Lovely. Only this time I thought I might try the super-trendy semmelwrap, the 2015 Swedish version of cronut-mania, invented by a Stockholm bakery. You make your sweet yeasted dough, roll it out like a tortilla, an then stuff it with almond mass and whipped cream, and make a wrap. See Baka semmelwraps  for what it SHOULD look like, and recipe in Swedish. Very, very hip in Sweden right now. I used a basic sweet yeast dough for the buns, and optimistically rolled out two of the buns to see if I could make a semmelwrap. How bad could it be?

Fastelavnsboller (Shrovetide cardamom cream buns) + 2 attempted semmelwraps

25g fresh yeast (or 13g dry yeast)
70g butter, melted and slightly cooled
350 ml lukewarm milk
500g plain flour
1 tsp ground cardamom
70g sugar

300ml whipping cream
1 tsp vanilla sugar or vanilla extract
2 tbsp sugar
(Optional: marzipan)

A little icing sugar, sifted over
This makes 14-15 buns, depending on the size. Or 13 buns and two wraps.

Melt butter, and add milk. Heat until it is just finger warm, about 37C. Crumble the fresh yeast in a bowl. When the milk and butter are lukewarm, dissolve the yeast in the milk and butter, in a large bowl. Careful it is not too hot, that will kill the yeast. Add flour, sugar, salt, cardamom, and sugar. Stir well, the dough will be quite sticky. Knead for a few minutes, you will feel the dough getting smoother. Let the dough rise at room temperature, under cover (I use a plastic shower cap) for 1-2 hours, you will see it doubling soon.  (ALTERNATIVELY: we went for a very long Sunday lunch with friends today, so this dough was tossed together quickly and then sat in the fridge for six hours before I came home, pulled it out and shaped the buns. Dough seemed OK.)

Knock the dough back. Divide it into 14-15 pieces, and roll these out to round buns, roughly the same size. Leave to rise on parchment paper on a baking tray, covered with a tea towel. Leave to rise until it doubles, 20-30 min or so. You can glaze them with beaten egg if you like before baking, but I skipped that this time. Bake buns at 240ºC on the middle rack for 10-12 minutes. Let the buns cool on a rack.

When buns / wraps are cool (otherwise the cream goes runny): whip the cream with the vanilla and sugar. Slice the buns in half. Spoon a generous blob of whipped cream on the bases, then replace each bun top carefully. Sift over icing sugar, and serve. It can be messy but is delicious!


WRAPS: Bake at 240ºC on the middle rack for 5-6 minutes. Let the wraps cool on a rack. (Note: the Swedish video warns against over-baking, and recommends 3 min at 240C. Mine might be a bit thick, I baked them 8 minutes.)  For the two test wraps, we excavated some leftover marzipan (35 grammes or so) and crumbled that in the two wraps.  Add some whipped cream, and dust with icing sugar. Try to fold. Discover that yes, your baked wraps are a little too thick….. mine were like thin naan, but they really need to be rolled quite thin. One was foldable, one just cracked. Both were delicious though!




6 thoughts on “Trying my hand at semmelwraps……

    1. krumkaker Post author

      Absolutt! Lykke til! Det går nok bedre med riktig tynn deig, mer som en tortilla, men vi klarte å få en til riktig wrap fasong. Veldig kult å prøve, iallefall….. Gode var de uansett.


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