DUBAI BULLETIN
Recipe written by Anna Hansson. For more information visit https://www.instagram.com/livetsgodamedannika/
Ingredients
For dough:
Step 1:
- 50 grams yeast
- 3 dl milk
- 6 dl special wheat flour
Step 2:
- 5 dl special wheat flour
- 200 grams butter
- 2 grudges
- A teaspoon of salt
- 2 tbsp cardamom
- A teaspoon of vanilla sugar
- 2 cups sugar
Filling:
- Kunafa dough , roughly chopped or broken
- pistachio cream
GANACHE:
- Whipped cream
- Marabou chocolate
Instructions
For dough:
- Crumble the yeast in the bread machine.
- Pour in lukewarm milk (Max 37 degrees) and stir.
- 1 with 6 dl flour and mix well, then let the dough rise for 20 minutes.
- Once the dough has risen, add 5 dl of wheat flour and room temperature butter.
- Add the rest of the ingredients and mix on low speed for 2 minutes, then increase the speed and let the machine run for about 10 minutes.
- Then pour onto a baking sheet and divide, I took about 70 grams for each bun.
- Roll into buns and place on a baking sheet covered with baking paper and let rise under a cloth for 2 hours.
- Beat 1 egg and brush the buns, then bake in the oven for 8-10 minutes at 220 degrees.
Filling:
- Cut the kunafa dough apart and place in a frying pan along with a knob of butter.
- Fry over medium heat until golden brown. Let cool and then mix with pistachio cream.
- Of course, the amount depends on how many rolls you plan to make!
Ganache:
- Bring the cream to the boil in a saucepan, then pour it into a bowl where you put the chocolate. Stir with a spoon until the chocolate is completely melted. Cover the bowl with plastic wrap and refrigerate. It is best to make this the day before using.
- When it's time to assemble the semla, take the ganache out of the fridge and whisk it until fluffy so it can be spreadable.
- For four rolls I use about 3dl of cream and 200 grams of chocolate.
- I topped this bun with powdered sugar and chopped pistachios.
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