Semlor (Swedish Cream Buns)
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5
2 reviews
Excellent
Semlor (Swedish Cream Buns)
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A recipe for Semlor (Swedish Cream Buns)! These cardamom-scented buns are filled with an almond paste and whipped cream.
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Ingredients
Cardamom Buns:
- 2 1/4 teaspoons active dry yeast
- 1 cup milk 105-115˚F (40-46˚C, lukewarm, 240 milliliters
- 3 1/2 cups all-purpose flour divided, 440 grams
- 1/3 cup granulated sugar 75 grams
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 egg large
- 4 tablespoons unsalted butter melted and slightly cooled, 60 grams
Topping:
- 1 egg large
- 1 tablespoon milk 15 milliliters
Filling:
- 1/4 cup milk 60 milliliters
- bread crumbs leftover
- 7 ounces almond paste grated, 200 grams
- 2 cups (470 milliliters) heavy cream
- 2 tablespoons powdered sugar 15 grams
Garnish:
- powdered sugar for topping
Instructions
To make the buns:
- In a small bowl, sprinkle yeast over the warm milk and stir briefly to combine. Let sit until frothy, 5-10 minutes.
- In the bowl of a large stand mixer fitted with a dough hook, combine the flour, sugar, cardamom, and salt.
- Add the frothy yeast with milk, egg, and butter.
- Mix until a dough comes together.
- On a lightly floured surface, knead the dough until smooth and elastic. Cover with a kitchen towel and let rise for 1-2 hours.
- Preheat oven to 375˚F (190˚C). Line a baking sheet with parchment or lightly grease.
- Separate the risen dough into 12 equal pieces.
- Form each piece into a ball and arrange 2 inches (5 centimeters) apart on the prepared baking sheet.
- Cover with towel and let rise until puffed, about 30 minutes.
- In a small bowl, whisk together the egg and 1 tablespoon (15 milliliters) milk.
- Brush the egg milk mixture evenly over the buns.
- Bake the buns in the preheated oven until golden brown, about 15 minutes.
- Transfer to a wire rack and allow to cool to room temperature.
To assemble the Semlor:
- Once the buns have cooled, cut a 1/2 inch (1.25 centimeter) thick top from each bun and set aside.
- Scoop out the center of each bun, leaving about 1/2 inch (1.25 centimeters) around the edges, and place into a medium bowl.
- Stir the 1/4 cup (60 milliliters) milk into the bread pieces in the bowl to soften. Add the almond paste.
- Knead together to make a smooth paste.
- Fill each hollowed bun with about 1 tablespoon (15 milliliters) of the prepared almond mixture.
- In a large bowl, beat together the cream and 2 tablespoons (15 grams) powdered sugar just until stiff peaks form.
- Transfer the whipped cream to a large piping bag with a star tip.
- Pipe the whipped cream over the filling on each of the buns.
- Place the top of each bun over the whipped cream and sprinkle with powdered sugar.
- Serve immediately.
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Overall Rating
5
2 reviews
Excellent
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