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Semla

The Quirky Foodster Team

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10
Servings

Ingredients

  • Milk, lukewarm — 200 ml (0.8 cup)
  • Fresh yeast — 25 g (or 7 g dried yeast)
  • Sugar — 60 g (0.3 cup)
  • Butter, melted — 75 g (5 tbsp)
  • Large Egg — 1
  • Plain flour — 450 g (3.6 cups)
  • Ground cardamom — 1.5 tsp
  • Salt — 0.5 tsp
  • Egg, beaten, for glazing — 1
  • Almond paste (marzipan), crumbled — 200 g (7 oz)
  • Milk, extra, to soften almond paste — 2–3 tbsp
  • Double cream, whipped — 400 ml (1.7 cups)
  • Icing sugar, for dusting

Method

  1. Dissolve yeast and 1 tbsp sugar in the warm milk; let stand 5 minutes until foamy.
  2. Mix in remaining sugar, melted butter and egg.
  3. Add flour, cardamom and salt; knead 8–10 minutes until smooth and elastic.
  4. Cover and let rise in a warm place for 1 hour until doubled.
  5. Divide dough into 10 pieces and shape into round buns; place on a lined baking tray, cover, and rise 20 minutes more.
  6. Preheat the oven to 200°C (400°F). Brush buns with beaten egg and bake for 10–12 minutes until golden; cool completely.
  7. Slice the top off each bun and hollow out a little of the crumb from the middle.
  8. Mash the removed crumb with the almond paste and a splash of milk until smooth; spoon back into the buns.
  9. Pipe whipped cream generously on top, replace the bun lids, and dust with icing sugar.

Introduction: Eaten in the weeks leading up to Lent, especially on Fettisdagen (Fat Tuesday), Semla are cardamom-spiced buns hollowed out, filled with almond paste and topped with whipped cream — historically a way to use rich ingredients before the fasting season began.

Cultural Background: Eaten in the weeks leading up to Lent, especially on Fettisdagen (Fat Tuesday), Semla are cardamom-spiced buns hollowed out, filled with almond paste and topped with whipped cream — historically a way to use rich ingredients before the fasting season began.

Tips: Cool the buns completely before filling, or the cream will melt. Soften the almond paste with a little milk so it blends smoothly with the bun crumb.

Variations: Some versions serve the bun in a bowl of warm milk (hetvägg). Not typically veganised, as the whipped cream and egg-enriched dough define the texture.

Storage: Best eaten the day they’re filled; unfilled buns keep in an airtight container for 1 day or freeze for up to 1 month.

Reheating: Not applicable once filled — serve fresh and chilled.

Nutrition: 380 kcal | Protein 7 g | Carbs 42 g | Fat 20 g

FAQs:

Q: When are Semlor traditionally eaten?

A: Mainly during the weeks before Lent, especially on Fettisdagen (Fat Tuesday).

Q: What is hetvägg?

A: A version where the filled bun is served floating in a bowl of warm sweetened milk.

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