Irresistible Vegan Semla: A Delicious Twist on Tradition
Indulge in the delightful experience of making Irresistible Vegan Semla, a delicious twist on tradition! These fluffy buns are filled with sweet marzipan and topped with luscious whipped coconut cream, making them perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Makes approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Scandinavian
Ingredients
Scale
- 4 cups all-purpose flour (or whole wheat flour)
- 1 cup almond milk (warm)
- 1/4 cup coconut oil (melted)
- 2 teaspoons active dry yeast
- 1 teaspoon ground cardamom
- 1 cup marzipan or vegan almond paste
- 1 cup whipped coconut cream
- 1/2 cup soaked cashews
- 1 teaspoon agar-agar
Instructions
- In a mixing bowl, combine warm almond milk, melted coconut oil, sugar or maple syrup, and active dry yeast. Let sit for 5-10 minutes until frothy.
- Gradually add flour and ground cardamom. Mix until combined and knead on a floured surface until smooth.
- Place dough in a greased bowl, cover with a towel, and let rise for about 1 hour until doubled.
- Punch down the dough, divide into equal pieces (about 8), shape into buns, and let rise again for another 30 minutes.
- Bake at 375°F (190°C) for 15-20 minutes until golden brown.
- After cooling, cut off the tops of each bun, scoop out some insides, fill with marzipan mixed with coconut yogurt, and top with whipped coconut cream.
Nutrition
- Serving Size: 1 bun (75g)
- Calories: 230
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg