Swedish Semlor: A Traditional Sweet Bun Recipe

Ingredients

  • 2 cups of warm milk (110 degrees F/45 degrees C)
  • 1 cup of melted butter
  • 1 cup of white sugar
  • 1/2 teaspoon of salt
  • 2 packets of active dry yeast (4 1/2 teaspoons)
  • 2 eggs
  • 7 cups of all-purpose flour
  • 1 tablespoon of ground cardamom
  • 1 1/2 cups of almond paste
  • 1 cup of heavy cream
  • 1/4 cup of powdered sugar for dusting

Steps and instructions

  1. In a large bowl, combine the warm milk, melted butter, sugar, and salt. Stir until the sugar is completely dissolved.
  2. Add the yeast to the mixture and let it sit for 10 minutes until it becomes frothy.
  3. Beat in the eggs, one at a time, until they are fully incorporated.
  4. Mix in the flour and cardamom gradually until the dough is smooth and elastic. This should take about 8 minutes.
  5. Cover the dough and let it rise in a warm place for 1 hour, or until it has doubled in size.
  6. Preheat your oven to 375 degrees F (190 degrees C) and line a baking tray with parchment paper.
  7. Punch down the dough and divide it into 12 equal pieces. Shape each piece into a round bun and place them on the prepared baking tray.
  8. Let the buns rise for another 30 minutes, or until they have doubled in size.
  9. Bake the buns in the preheated oven for 15 minutes, or until they are golden brown.
  10. While the buns are cooling, prepare the filling. In a bowl, mix together the almond paste and heavy cream until it forms a smooth paste.
  11. Cut a lid off the top of each cooled bun and scoop out a small amount of the inside. Fill with the almond paste mixture.
  12. Replace the lid on top of the filling and dust the buns with powdered sugar before serving.

Tools for making

  • Large bowl - for mixing the dough
  • Baking tray - to place the buns on while baking
  • Parchment paper - to line the baking tray and prevent sticking
  • Measuring cups - to accurately measure the ingredients
  • Measuring spoons - for precise measurements of smaller quantities
  • Whisk - to mix the ingredients thoroughly
  • Spatula - for scraping the sides of the bowl and shaping the dough
  • Sharp knife - to cut a lid off the buns and scoop out the center
  • Mixing spoon - for stirring and incorporating the ingredients
  • Oven - for baking the semlor buns

Recipe variations

  • Replace the all-purpose flour with whole wheat flour for a nuttier flavor.
  • Add a teaspoon of vanilla extract to the dough for additional flavor.
  • Instead of almond paste, use a filling of raspberry or strawberry jam.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
  • Try using different spices such as cinnamon or nutmeg in place of cardamom.
  • Add a teaspoon of grated orange zest to the dough for a citrusy twist.
  • Use a different type of sweet filling like chocolate ganache or caramel.
  • Make a savory version by filling the buns with a mixture of cheese, spinach, and mushrooms.
  • Experiment with different toppings such as sliced almonds or shredded coconut.
  • Instead of heavy cream, use whipped cream or custard as the filling.

Recipe overview

This traditional Swedish pastry, Semlor, is a delightful treat often enjoyed during the Lent season. These light, cardamom-spiced buns are filled with a rich almond paste and topped with a dusting of powdered sugar. They're as delightful to look at as they are to eat, and they are sure to impress at any gathering. Despite their impressive appearance, Semlor are not too difficult to prepare. The process involves making a sweet, yeasted dough, letting it rise, shaping it into buns, and baking them until golden. Meanwhile, you'll create a smooth, creamy almond filling. Once the buns have cooled, you'll cut a lid off the top, scoop out some of the inside, fill them with the almond paste, and top with the bun lid. A final sprinkle of powdered sugar gives them their signature look. While the recipe does require some time and patience, especially for allowing the dough to rise, the steps are straightforward and the delicious result is well worth the effort. Enjoy Semlor as a splendid accompaniment to your afternoon tea or coffee, or serve them as a special dessert.

Common questions

  1. How long does it take for the dough to rise? The dough should be left to rise for approximately 1 hour, or until it has doubled in size.
  2. What is the ideal temperature for the warm milk? The warm milk should be around 110 degrees F or 45 degrees C.
  3. How many buns does this recipe make? This recipe will yield about 12 buns.
  4. How long should the buns bake in the oven? The buns should be baked in a preheated oven at 375 degrees F (190 degrees C) for approximately 15 minutes, or until they turn golden brown.
  5. What can I use if I don't have almond paste? If almond paste is not available, you can substitute it with marzipan or a mixture of finely ground almonds and powdered sugar.
  6. Can I freeze the buns? Yes, you can freeze the baked buns. Once they have cooled completely, place them in an airtight container or freezer bag and store them in the freezer for up to 1 month. Thaw before serving.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to combine the ingredients and mix the dough.
  • Baking Tray - A flat tray or sheet pan to bake the semlor buns in the oven.
  • Parchment Paper - To line the baking tray and prevent the buns from sticking.
  • Rolling Pin - To roll out the dough and shape the semlor buns.
  • Measuring Cups and Spoons - To measure the ingredients accurately.
  • Pastry Brush - To brush melted butter or egg wash on top of the buns before baking for a glossy finish.
  • Sharp Knife - To cut a lid off the buns and scoop out the centers for filling.
  • Sifter - To sprinkle powdered sugar on top of the filled semlor buns.
  • Wire Cooling Rack - To cool the baked semlor buns evenly and prevent them from becoming soggy.

Origin stories

Did you know that Semlor, the deliciously fluffy Swedish cream buns, have a rich history intertwined with religious traditions? Originally, they were eaten just before the fasting period of Lent, thus earning the affectionate nickname "Lenten buns." However, these buns were so irresistible that people began baking them throughout the year, and they quickly became a staple in Swedish bakeries. Nowadays, they're enjoyed with a cup of hot coffee or warm milk, the perfect cozy treat for the chilly Nordic climate. Interestingly, in 1771, King Adolf Frederick of Sweden reportedly died after consuming a meal consisting of lobster, caviar, sauerkraut, smoked herring, and champagne, topped off with 14 servings of his favorite dessert, Semla. Now there's a man who knew how to feast! But remember, moderation is key when enjoying these delicious buns.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.