Traditional Swedish Semla Recipe: A delectable Cream-Filled Cardamom Bun

Ingredients

  • 300ml milk
  • 100g unsalted butter
  • 500g plain flour
  • 7g dried yeast
  • 60g granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons ground cardamom
  • 1 egg
  • 150g almond paste
  • 100ml heavy cream
  • 1 tablespoon powdered sugar for dusting

Steps and instructions

  1. Warm the milk in a saucepan until it's lukewarm. Remove from heat.
  2. Melt the butter and add it to the warm milk.
  3. In a large bowl, combine the flour, yeast, sugar, salt, and cardamom.
  4. Pour the milk and butter mixture into the dry ingredients. Mix until a dough begins to form.
  5. Add the egg to the dough and knead the mixture until smooth and elastic.
  6. Place the dough in a greased bowl and cover it with a clean dishcloth. Let it rise for 1.5-2 hours, or until it has doubled in size.
  7. Once the dough has risen, divide it into small round buns. Place the buns on a baking sheet lined with parchment paper and let them rise for another 30-45 minutes.
  8. Preheat the oven to 200 degrees Celsius.
  9. Bake the buns for 10-15 minutes, or until they are golden brown. Let them cool on a wire rack.
  10. While the buns are cooling, prepare the filling by grating the almond paste and mixing it with the heavy cream until smooth.
  11. Cut off the top of each bun and hollow out a small cavity in the centre. Fill the cavity with the almond paste mixture.
  12. Replace the bun tops and dust them with powdered sugar before serving.

Tools for making

Recipe variations

  • Using whole wheat flour instead of plain flour for a healthier option.
  • Adding a teaspoon of vanilla extract to the dough for a subtle vanilla flavor.
  • Replacing the almond paste filling with a chocolate-hazelnut spread.
  • Adding a teaspoon of ground cinnamon to the dough for a touch of warmth and spice.
  • Adding raisins or dried cranberries to the dough for an extra burst of flavor.
  • Using almond flour instead of almond paste for the filling.
  • Adding a teaspoon of lemon zest to the dough for a citrusy twist.
  • Making a gluten-free version by using a gluten-free flour blend.
  • Adding a teaspoon of cardamom to the whipped cream for a more pronounced cardamom flavor.
  • Making mini semlas by shaping the dough into smaller buns.
  • Using a different type of nut paste, such as pistachio or cashew, for the filling.
  • Adding a teaspoon of orange blossom water to the dough for a floral note.

Recipe overview

Indulge in the traditional Swedish delight known as Semla, a fluffy, cardamom-spiced bun filled with a sweet almond paste and topped with a dusting of powdered sugar. This recipe guides you through the easy-to-follow steps required to create these scrumptious treats at home. Expect to engage in some dough kneading and baking, and anticipate the satisfaction of crafting your own filling from scratch. Perfect for a festive treat or a cozy afternoon tea, these buns are sure to impress with their simple elegance and irresistible taste. Enjoy the process and savor the results - Happy Baking!

Common questions

  1. How long does it take for the dough to rise?
    The dough usually takes about 1.5-2 hours to double in size during the first rise.
  2. How long should I let the buns rise before baking?
    Allow the buns to rise for an additional 30-45 minutes after shaping them before baking.
  3. What temperature should I preheat the oven to?
    Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit) before baking the buns.
  4. How long do I bake the buns for?
    Bake the buns for approximately 10-15 minutes, or until they turn golden brown.
  5. How do I know when the buns are done baking?
    The buns should be golden brown and sound hollow when tapped on the bottom.
  6. How should I store the leftover buns?
    Store the leftover buns in an airtight container at room temperature for up to 2-3 days.

Serving dishes and utensils

  • Mixing bowl - A large bowl for combining the ingredients and kneading the dough.
  • Saucepan - Used to warm the milk for the dough.
  • Baking sheet - A flat sheet used for baking the buns in the oven.
  • Parchment paper - Placed on the baking sheet to prevent the buns from sticking.
  • Grater - Used to grate the almond paste for the filling.
  • Wire rack - Allows the baked buns to cool evenly.
  • Spatula - Helps in mixing, scraping, and transferring the dough and filling.
  • Dishcloth - Cover the dough while it's rising.
  • Powdered sugar shaker - Used for dusting the buns with powdered sugar.

Origin stories

Semla, a sweet bun filled with almond paste and whipped cream, is a beloved treat in Sweden and across Scandinavia. Its origins can be traced back to the fika, a Swedish social institution that roughly translates to "coffee break," but is so much more. Traditionally, Semla was eaten on Fettisdagen, the last celebratory feast before the Christian season of Lent. However, the love for Semla was so great that the Swedes decided to disregard tradition and now enjoy it from Christmas until Easter. There's even a tale about King Adolf Frederick of Sweden who adored Semla so much that he allegedly met his end after consuming 14 of these creamy delights in a single sitting, accompanied by a bowl of hot milk. Yes, the Semla might just be a humble bun, but it has an indelible place in the heart of Scandinavian culture.

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.