Overwatch: Semlor

Since I started playing Overwatch, my main focus has been on playing support characters. This role has been my favorite, especially since my aiming is not the best. At the beginning, I mostly picked Mercy because it helped me understand maps and where it was appropriate to stand during combat. After a bit of learning the game, I fell in love with Lucio. I played a lot of Lucio and really enjoyed the aggressive support play that he had. After a bit of a break from the game, Moira was announced and I was excited to get my hands on her. Currently, she is my favorite support to play. I really enjoy the balancing act of healing your allies while attacking your enemies. Moira really requires you to make a decision to either help by hurting your enemies or keeping your friends alive.

The introduction of Brigitte is a perfect way to round out the support group. I am excited to finally see a melee focused support character. In many other games, I love playing a cleric type character – heavy armor with the ability to heal my allies. Brigitte scratches all those needs for me. I spent last week with a group of friends picking Brigitte as often as I could even on maps and compositions that probably weren’t the best for her. I wanted to get a full understanding of this character. That week I learned a lot and I’m excited to pick her when the time is right. I will add her to my mix of characters I really enjoy selecting when I play.

Last week, Michael Chu, lead writer of Overwatch, answered a few questions about Brigette. One of the questions he was asked was if she likes doughnuts. It was probably asked because of the spray of her and Torbjorn training. He responded with a simple “Yes, but she loves semlor.” Immediately, I got to working on figuring out these treats. I had never heard of semlor until that q&a. I learned quickly that it is a bun seasoned with cardamom, filled with marzipan, and topped with whipped cream. These little buns are very easy to make and I can understand why Brigitte is such a fan of them. The buns themselves are so delicious that I can see myself making those without the filling or the whipped cream as an even simpler snack.

Ingredients:
Bun
3 tsp yeast
1 ¼ cup milk, warm (between 105°F and 110°F)
1 egg
¼ cup melted butter, cooled
3 tsp cardamom
1 tsp salt
½ cup sugar
2 cups bread flour
2 ½ cups all-purpose flour

Egg Wash
1 tbsp heavy cream
1 egg
2 tsp water

Filling
200 g marzipan
Bun fillings

Whipped Cream
2 cups heavy cream
1 tsp salt
3 tbsp confectioners sugar
1 tbsp vanilla extract

In a bowl of a stand mixer, combine the yeast and milk. Let sit for 5 minutes or until the yeast becomes slightly foamy. Add the melted butter and egg.

In a bowl, combine the cardamom, salt, sugar, and both flours. Add the flour mixture to the stand mixer and mix until all the ingredients are well mixed together. Increase the speed on the stand mixer to medium and knead for 5 minutes.

Remove from the bowl and form into a round ball. In a greased bowl, place the dough and cover. Allow it to rest for at least one hour or until it doubles in size.

Preheat an oven to 350°F. Divide the dough into 15-18 portions (about 75 grams each) and shape them into round ball. Cover with plastic wrap and let rest for 30 minutes.

In a small bowl, whisk an egg, heavy cream, and water. Remove the plastic wrap and place the rolls on a baking sheet with parchment paper. Brush each of the buns with the egg wash. Place in the oven and bake for 18 to 22 minutes or until golden brown. Place on a wire rack and allow to cool slightly.

Once cool enough to handle, cut a small portion off the top of the bun with a serrated knife. Remove the center of the bun and place in a bowl. Repeat until you have removed the centers of all the buns.

In the bowl, combine the bun fillings and the marzipan. Evenly spread the mixture between each of the buns.

Make the whipped cream by combining all the ingredients in a stand mixer and blending until it forms stiff peaks.

When you are ready to serve, top each of the buns (minus the cap) with a portion of the whipped cream. Top with the cap and a dusting of powdered sugar.