Would you ever guess that this decadent sweet rolls are gluten-free? I surely wouldn’t, not even after having had one too many for myself…
I was immediately captivated when I saw some fluffy semlor in a brand new book on gluten-free baking. The book “baka glutenfritt” is by Karin Moberg – who has realized one of my dreams: opening a bakery having no previous experience of it – and is based on the recipes of Oscar Malevik, a professional baker.
For all the non-Swedish readers, semlor are a real institution in Sweden. They are available in bakeries (and supermarkets and 7-11) only once a year, just around February, and then they disappear. So you are not a real Swede if you don’t have at least one semla a year: minst en semla i säsong och kanske ännu hellre en i vecka. I made mine with a little extra color, adding blueberry juice to the cream. And of course I had to healtify them by substituting coconut palm sugar to regular sugar. A M A Z I N G (scroll down for the recipe/ricetta in italiano coming soon/hitta svenska grund recepten här).
GLUTENFRIA SEMLOR MED BLÅBÄRS GRÄDDE, GLUTEN-FREE SWEDISH ROLLS WITH MARZIPAN AND BLUEBERRY CREAM
For the rolls
65 g (little less than 1/3 cup) granulated sugar, I used coconut palm sugar
125 g (little more than 1/2 cup) rice flour
35 g (little more than 1/8 cup) potato flour
2 tablespoons of psyllium husk
2 teaspoons baking powder
1 teaspoon vanilla confectioner’s sugar (my addition)
2 teaspoon ground cardamom
a pinch of salt
50g (1/4 cup) melted butter
300 g (1 and 1/5 cups) yoghurt or filmjölk
Preheat the oven to 230 degrees (Celsius, 446 Fahrenheit), placing an empty baking dish underneath. Butter a muffin baking plate and coat with rice flour. Combine all the dry ingredients in a bowl and all the other ingredients (eggs, yoghurt, butter) in another bowl and then mix all together. Pour the batter into 10 of the buttered muffin molds. Put in the oven pouring at the same time 1/2 cup water in the empty baking tray. Bake for 13-15 minutes WITHOUT NEVER OPENING THE OVEN.
For the filling
200 g (7/8 cup) marzipan for baking
500 g (1 pound) whipping cream
the “juice” of 250 g (1 cup) frozen blueberries, my addition
1 teaspoon vanilla extract, my addition
Let the blueberry defrost in a little bowl. Crumble the marzipan and whisk with 4-5 tablespoon cream, put aside. Whip the rest of the cream and toward the end add the vanilla and the “juice” of the defrosted blueberries, just enough to get a nice color. Cut the top of the semlor (make sure they are cool before doing that!) and take a way a dollop of the crumb to make space for the filling. Add a good spoonful of marzipan cream and then cover with the blueberry cream. Cover with the top and sprinkle with powdered sugar if you like (I liked them the way they looked without the powdered sugar).
CONSIDERATIONS: So now you know that you can have a decadent dessert and happily bake even without the gluten. What I liked most of this recipe is the absence of strange mixes. These sweet rolls have only “real” ingredients, making me feel I was preparing something wholesome and different at the same time. The consistency was really lovely as well. They were much moister than the usual semlor and I can tell you that I had more than the single one a good Swede is supposed to have… to the lust for life!
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