Rich Swedish Cream Dough Recipes

SWEDISH CREME

Steps:

• In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160° (do not allow to boil). Stir in gelatin until completely dissolved., Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour., Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.

SWEDISH CREAM

Steps:

• Combine the cream, water, sugar, and gelatin in a saucepan over low heat. Stir constantly until the gelatin has dissolved. Remove from the heat and let cool slightly until thickened, about 10 minutes; it should be the consistency of beaten eggs. Fold in the sour cream, vanilla extract, and almond extract. Pour into a mold, cover, and refrigerate until set, at least 4 hours, preferably overnight.
• Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.

SWEDISH SEMLOR (SHROVE TUESDAY BUNS)

Steps:

• Make the tangzhong: Combine water, milk and flour in a medium saucepan. Whisk until combined and no lumps remain. Place saucepan over medium heat and cook mixture, whisking constantly, until it thickens, about 1-2 minutes. Set aside to cool.
• Make the dough: While the tangzhong is cooling, begin preparing the rest of the ingredients for the dough. Combine yeast, cardamom, salt, sugar and flour in the bowl of a stand mixer. Whisk briefly by hand to combine.
• Attach the dough hook to the mixer. Add melted and cooled butter, slightly warm milk, egg and the cooled tangzhong (it can be slightly warm to the touch) to the dry ingredients. Mix on medium low until fully combined.
• Increase mixer speed to medium and knead mixture for 3-4 minutes or until dough is slightly tacky but not sticky and clears the side of the bowl. It's okay if it's sticking to the bottom of the bowl slightly. You can also mix and knead the dough by hand but it will take longer, more like 8-10 minutes.
• Cover bowl with plastic wrap and allow the dough to rise for an hour or until 1 ½ or 2 times its original size. The time will largely depend on the temperature of your kitchen.
• Once dough has risen, line a baking sheet with parchment paper and divide the dough into 12 equal pieces. Working with one piece at a time, gather up the edges of the dough into a rough ball shape, pinching the dough where the edges come together to create a "bellybutton". Place the ball, bellybutton side down, on a clean kitchen counter. Cupping the ball with your hand so that your palm is lightly resting on the dough and your fingertips are resting on the counter, make small circles with the dough until a tight ball is formed. Place the ball on the baking sheet. Repeat with remaining pieces of dough.
• Cover lightly with plastic wrap and let rise at room temperature for 45 minutes.
• Meanwhile, preheat the oven to 400 degrees. Combine egg and 1 tablespoon water to create an egg wash. Uncover the buns and brush each bun with the egg wash. Bake at 400 degrees for 12-16 minutes or until buns are golden brown. Cover the buns with a clean dish towel and let cool to room temperature (this will keep the buns from forming a hard crust).
• When you are ready to serve, make the filling. Combine almonds, sugar, salt and almond extract in the work bowl of a food processor. Process until almonds are finely ground. Remove the almond mixture from the work bowl and transfer to a medium bowl. Start by mixing ½ cup of milk into the ground almond mixture. Continue adding milk if necessary, 1 tablespoon at a time, until your filling has a creamy consistency.
• Prepare the whipped cream. Place the cream in the bowl of a stand mixer. Using the whisk attachment, whisk the cream on medium-high speed until it begins to thicken. Add sugar and continue whisking until the whipped cream is fluffy and and can hold medium to stiff peaks.
• Use a small, sharp knife to cut a triangular "hat" out of the top of the bun and set it aside to use later. Remove some of the inside of the bun using the knife and your fingers creating a nice cavity for the almond filling. Slice off the bottom of the hat so that it is only ¼-½ an inch thick.
• Fill the bun with a spoonful or two of the almond filling. Dollop or pipe whipped cream on top. Artfully arrange the hat on top of the cream. Repeat with remaining buns. Dust tops with powdered sugar. Serve immediately.

SWEDISH CREAM APPLE RINGS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add the yeast mixture, cream, milk and egg yolks; stir until mixture forms a soft dough. Cover and refrigerate overnight., In a small bowl, combine the filling ingredients. Punch down dough; divide in half. On a lightly floured surface, roll out 1 portion into a 13x7-in. rectangle. Sprinkle with half of filling., Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat with remaining dough and filling. Cover and let rise in a warm place, about 45 minutes., Bake at 375° until golden brown, 25-30 minutes. Remove from pans to wire racks to cool. Combine the confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over warm rings.

RICH SWEDISH CREAM DOUGH

Steps:

• 1. Stir yeast into warm water to dissolve. In small bowl mix well the dissolved yeast, cream, milk and egg yolks; set aide. In a large bowl stir together flour, sugar and salt. Cut in 1/2 cup butter with pastry blender until mixture resembles coarse crumbs. Stir yeast mixture into flour mixture just to moisten. Spread dough with light film of butter to prevent drying, cover bowl with plastic and refrigerate overnight or up to 4 days. Shape and let rise, and bake into rolls, coffee cake or pastries.