Photograph by Joann Pai

At Restaurant Mandel in The Wood Hotel by Elite in Skellefteå, Sweden, you’ll discover a distinctive sort of semmelwrap known as Gáhkku Semla. Gáhkku is a flatbread that originated from the Sámi folks, an indigenous inhabitants native to fashionable northern Sweden and areas of Norway, Finland, and the Kola Peninsula of Russia. Trendy Gáhkku is usually an enriched yeast bread sweetened with golden syrup, malt syrup, or an identical sort of syrup. It’s rolled flat into rounds and cooked in a skillet or on a griddle till browned earlier than filling and folding. 

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Gahkku Semla 

Makes 6 to eight servings

Gáhkku (flatbread): 

  • 1 cup (240 milliliters) complete milk
  • 1 tablespoon (14 grams) unsalted butter
  • teaspoons (25 grams) golden syrup
  • ½ teaspoon (1.5 grams) energetic dry yeast
  • ¼ cup (38 grams) rye flour
  • ½ teaspoon (3 grams) positive sea salt
  • cups plus 2 tablespoons (360 grams) all-purpose flour
  • Impartial oil , for cooking

Filling:

  • 1 cup plus 1 tablespoon (156 grams) complete almonds, toasted
  • 1 cup (120 grams) confectioners’ sugar
  • 1/3 cup (80 grams) pasteurized egg whites
  • 1/8 teaspoon positive sea salt
  • Unsweetened whipped cream, chopped toasted almonds, and confectioners’ sugar, to serve

For Flatbread

  • In a medium saucepan, warmth milk and butter over medium-low warmth till butter is melted and combination registers 100°F/38°C to 105°F/41°C on an instant-read thermometer. Take away from warmth; stir in syrup and yeast till dissolved.

  • In a big bowl, whisk collectively rye flour and salt; stir in yeast combination till nicely mixed. Add all-purpose flour, and stir till dough is agency and no dry bits stay. Knead dough till easy and elastic, about 10 minutes; cowl and let rise in a heat, draft-free place (75°F/24°C) till practically doubled in measurement, about 1 hour.

  • Divide dough into 6 to eight parts (about 70 grams every). On a evenly floured floor, roll every portion right into a 7½-inch circle. Cowl and let stand in a heat, draft-free place till relaxed and barely puffed, about half-hour.

  • Warmth a 10-inch cast-iron skillet over medium-high warmth. Add 1 to 2 tablespoons (14 to twenty-eight grams) oil; add dough spherical, one by one. Cook dinner till browned on either side, about 1 minute per aspect. Repeat with all dough, including oil as wanted. Let dough cool on a wire rack.

For Filling:

  • Within the bowl of a food processor, pulse almonds till coarsely floor. Add sugar, egg whites, and salt; course of till combination is nicely mixed and varieties a thick paste. Switch to a medium bowl, and let stand at room temperature till combination thickens however remains to be spreadable.

  • Unfold about 2½ tablespoons (about 45 grams) filling onto every flatbread; prime with whipped cream and chopped almonds. Roll or fold flatbread to encase filling, and sift with confectioners’ sugar. Serve instantly. 

Recipe tailored from Restaurant Mandel in The Wooden Lodge by Elite 






Earlier articleOrigin of a Basic: Semlor






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