SEMLA och semlor! ya! new and improved Local-68 of UKF!

after a long hiatus, local-68 are back in action and stronger than ever!

we have to apologize for not blogging in such a long while. we moved and have been busy setting up our new place and finding time cook a proper meal. also, being under-employed makes getting the ingredients a bit harder; we can't exactly five-finger discount everything, but we do what we can!

we'll start with traditional February fare: SEMLOR! these are so delicious that you will surely forgive our absence.




you will need:

3 T ener-g egg replacer + 2 T water, mixed and set aside (or other alternative for 2 eggs)
2/3 cup Earth Balance spread or margarine, melted
1 1/2 cups warm soymilk (70 to 80 degrees F)
1 (.25 ounce) envelope active dry yeast
5 cups flour (we used whole wheat pastry. we like 'em healthier)
1/2 cup unrefined sugar
1/2 teaspoon salt
1 teaspoon ground cardamom

1 cup flour
4 teaspoons baking powder

1/2 cup soymilk, or as needed
marzipan (a log will do)
soy whip
confectioners' sugar for dusting

got everything ready? onward!

1. in a large bowl, whisk together prepared egg replacer with margarine and soymilk. sprinkle yeast overtop and allow to soften for 5 minutes. meanwhile, sift together 5 cups flour with 1/2 cup sugar, salt, and ground cardamom. once yeast has softened, stir flour mixture into milk mixture until a soft dough forms. cover bowl with a towel, and allow to rise in a warm spot for 30 minutes.

2. sift together flour and baking powder. stir into risen dough, then knead until smooth. form into 16 balls (or 24 if you'd like smaller semlor) and place onto greased baking sheets. cover with a towel, and allow to rise until doubled in size, 35 to 40 minutes.

3. preheat oven to 375F/190C.

4. bake in preheated oven for 10-15 minutes, until golden brown and center has firmed. set buns on wire racks until cooled to room temperature.



5. once cool, cut a slice about 1/2 inch thick off of the top of the bun and set aside. scoop or cut out the center of the buns, leaving a shell about 1/2 inch thick. tear the removed bread into small pieces and place into a bowl. moisten the bread with soymilk, then mix in marzipan until smooth. add additional soymilk if needed until the marzipan filling is nearly as soft as pudding.







6. fill each hollow bun with a spoonful or two of the marzipan mixture and top with luscious soy whip (as much as you like. we like a lot). replace the tops onto the buns and dust with confectioners' sugar.










7. EAT EAT EAT!