At Restaurant Mandel in The Wood Hotel by Elite in Skellefteå, Sweden, you’ll find a unique type of semmelwrap called Gáhkku Semla. Gáhkku is a flatbread that originated from the Sámi people, an indigenous population native to modern northern Sweden and areas of Norway, Finland, and the Kola Peninsula of Russia. Modern Gáhkku is typically an enriched yeast bread sweetened with golden syrup, malt syrup, or a similar type of syrup. It’s rolled flat into rounds and cooked in a skillet or on a griddle until browned before filling and folding.
Gahkku Semla
Makes 6 to 8 servings
Ingredients
Gáhkku (flatbread):
- 1 cup (240 milliliters) whole milk
- 1 tablespoon (14 grams) unsalted butter
- 3½ teaspoons (25 grams) golden syrup
- ½ teaspoon (1.5 grams) active dry yeast
- ¼ cup (38 grams) rye flour
- ½ teaspoon (3 grams) fine sea salt
- 2¾ cups plus 2 tablespoons (360 grams) all-purpose flour
- Neutral oil , for cooking
Filling:
- 1 cup plus 1 tablespoon (156 grams) whole almonds, toasted
- 1 cup (120 grams) confectioners’ sugar
- 1/3 cup (80 grams) pasteurized egg whites
- 1/8 teaspoon fine sea salt
- Unsweetened whipped cream, chopped toasted almonds, and confectioners’ sugar, to serve
Instructions
For Flatbread
- In a medium saucepan, heat milk and butter over medium-low heat until butter is melted and mixture registers 100°F/38°C to 105°F/41°C on an instant-read thermometer. Remove from heat; stir in syrup and yeast until dissolved.
- In a large bowl, whisk together rye flour and salt; stir in yeast mixture until well combined. Add all-purpose flour, and stir until dough is firm and no dry bits remain. Knead dough until smooth and elastic, about 10 minutes; cover and let rise in a warm, draft-free place (75°F/24°C) until nearly doubled in size, about 1 hour.
- Divide dough into 6 to 8 portions (about 70 grams each). On a lightly floured surface, roll each portion into a 7½-inch circle. Cover and let stand in a warm, draft-free place until relaxed and slightly puffed, about 30 minutes.
- Heat a 10-inch cast-iron skillet over medium-high heat. Add 1 to 2 tablespoons (14 to 28 grams) oil; add dough round, one at a time. Cook until browned on both sides, about 1 minute per side. Repeat with all dough, adding oil as needed. Let dough cool on a wire rack.
For Filling:
- In the bowl of a food processor, pulse almonds until coarsely ground. Add sugar, egg whites, and salt; process until mixture is well combined and forms a thick paste. Transfer to a medium bowl, and let stand at room temperature until mixture thickens but is still spreadable.
- Spread about 2½ tablespoons (about 45 grams) filling onto each flatbread; top with whipped cream and chopped almonds. Roll or fold flatbread to encase filling, and sift with confectioners’ sugar. Serve immediately.
Notes
Recipe adapted from Restaurant Mandel in The Wood Hotel by Elite
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