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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.

Swedish chocolate bun- Semla
  • 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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