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Swedish chocolate bun- Semla
Every chocolate lover's dream. A luxurious variation of the classic Swedish semla with hazelnut cream and fluffy cocoa filling, topped with cocoa nibs and chocolate sauce.
- Mix all the ingredients for the dough in a dough mixer. Work the dough for about 8 min. Leave to rest for about 30 min.
- Pick up the dough and divide into pieces of 60 g each, roll and place on trays. Leave to rest for about 1 hour.
- Brush the buns with egg and bake in an oven at 200° for 8–10 min, let cool.
Filling:
- Cut off a small lid on each bun. Whip the cream with sugar and cocoa.
- Fill the buns with the hazelnut cream and the chocolate filling. Sprinkle with cocoa nibs and drizzle with chocolate sauce.
- Place the lids on and sift icing sugar over.
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