Semlor (Swedish Cream-Filled Cardamom Buns)
In short: Soft cardamom buns hollowed out and filled with almond paste and whipped cream, then dusted with icing sugar, the Swedish treat for Fat Tuesday. It takes about 1 h 5 min in total and makes 12 servings.
- Prep
- 45 min
- Cook
- 20 min
- Resting
- 1 h 30 min
- Total
- 1 h 5 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 335 kcal
Semlor are cardamom-scented wheat buns, split and filled with almond paste and a tall swirl of whipped cream. Swedes eat them mainly on Fat Tuesday, but bakeries sell them for weeks beforehand and many people keep going through Lent. Some still eat them the old way, in a bowl of warm milk, a dish known as hetvägg.
Instructions
- Warm the milk and butter in a pan until the butter melts and the milk is lukewarm, about 37°C (98°F). Pour into a large bowl and stir in the yeast, sugar, egg, cardamom and salt.
- Add the flour and knead for 8 to 10 minutes, until smooth and elastic. The dough should be soft and only slightly sticky. Cover and let rise for 1 hour, until doubled.
- Divide the dough into 12 equal pieces of about 60 g and roll each into a smooth, tight ball, tucking the edges underneath. Place them seam side down on lined baking sheets, 5 cm (2 in) apart.
- Cover and let the buns rise for 30 minutes. Meanwhile, heat the oven to 225°C (435°F).
- Brush the buns with beaten egg and bake one tray at a time for 8 to 10 minutes, until golden brown. Cool completely on a rack.
- Slice a lid off each cooled bun, about one quarter of the way down. Pull out some of the soft crumb from the bottom half with your fingers, leaving a wall about 1 cm (1/2 in) thick.
- Crumble the removed crumb into a bowl, add the grated almond paste and the milk, and mash into a thick, spreadable paste. Spoon it into the hollows.
- Whip the cream with the powdered sugar to stiff peaks. Pipe or spoon a high swirl onto each bun and set the lid at an angle on top. Dust with powdered sugar and serve the same day.
Tips
- No almond paste? Blend 100 g (1 cup) ground almonds with 100 g (3/4 cup) powdered sugar and a tablespoon of water, plus a drop of almond extract.
- Bake the buns a day ahead and fill them shortly before serving, because filled semlor go soft if they stand for hours. Unfilled buns freeze well for 2 months.
Questions and answers
When do Swedes eat semlor?
Mainly on Fat Tuesday, the day before Lent begins. Bakeries start selling them in January, and many people eat them until Easter.
Can I freeze semlor?
Freeze the unfilled baked buns for up to 2 months, then thaw and fill. Filled semlor do not freeze well, because the cream and almond filling turn watery.
What is the difference between a semla and a plain cream bun?
A semla has a cardamom dough and is filled with almond paste mixed with crumb and milk, then topped with whipped cream. Other cream buns typically use plain dough with jam or custard.
How long does it take to make Semlor (Swedish Cream-Filled Cardamom Buns)?
About 1 h 5 min in total: 45 min of preparation and 20 min of cooking.
How many calories are in Semlor (Swedish Cream-Filled Cardamom Buns)?
About 335 kcal per serving, with 6 g of protein, 39 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 335 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 39 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sugar | 18 g |
| Sodium | 150 mg |
Estimated values, calculated from the ingredients.
