Semlor: Traditional Swedish Fat Tuesday Buns (semla recipe)
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
18
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Calories
291 kcal
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Course
Bread, Baked Goods
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Cuisine
Swedish
Semlor: Traditional Swedish Fat Tuesday Buns (semla recipe)
Description
This semla recipe yields traditional Swedish sweet buns made with a yeast dough enriched by butter, milk, eggs, and fragrant cardamom. The dough is kneaded and allowed to rise until doubled, then shaped into round buns and baked until golden. The cardamom gives the buns a distinct, warm aroma and subtle spice.
Once baked and cooled, the buns are hollowed slightly and filled with a smooth almond paste made from ground almonds, powdered sugar, and an optional raw egg. The filling lends moisture and sweetness that contrasts with the bun's fluffy texture. Whipped cream is then heaped inside and on top of the filling, finishing with a dusting of powdered sugar for a classic appearance and added sweetness.
Semlor are traditionally enjoyed during the Fat Tuesday celebrations but have become a seasonal treat during the winter months in Sweden. They balance rich, sweet, and spiced flavors with varied textures from soft bun to creamy filling.
Note that the recipe provides an alternative almond paste without raw egg for safety, and leftover whipped cream can be stored or repurposed. Dough handling tips include spacing buns well to avoid them touching in the oven and weighing dough portions for uniform buns.
Ingredients
Buns:
- 4 cups all-purpose flour or bread flour, add more if needed
- 2 tsp yeast dry
- ⅓ cup + ½ tsp sugar divided
- ½ cup milk warmed
- ⅓ cup butter melted
- 1 tsp salt
- 1 egg slightly beaten
- 1 tsp cardamom
- ½ cup water lukewarm
Glaze:
- 1 egg yolk
- 1 Tbsp cream
Almond Paste (See notes for a raw egg-free recipe):
- 1 egg mine came from my neighbor and it’s the only way I eat raw eggs not recommended with store-bought eggs, white, fresh
- ½ cup ground almonds without skins
- ¾ cup powdered sugar
To Assemble:
- 2 cups whipping cream as needed
- 1 Tbsp powdered sugar for dusting
Instructions
- In bread machine or stand mixer, place the lukewarm water, yeast and the ½ tsp of sugar. Allow to rest for a few minutes, until the yeast begins to grow. Mix the milk, melted butter, beaten egg together, then add to the yeast mixture.
- Add the cardamom, flour, sugar, and salt, and turn on machine (dough setting on bread machine or use a dough hook if using a stand mixer.) Mix and knead by hand if you aren’t using a machine.
- Dough will be slightly sticky. Allow cycle to finish on dough setting; with stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size.
- After it’s risen, punch down the dough, and let rest for 5 minutes. Cut pieces of the dough and shape into round balls (about 15 to 18), and place onto a greased cookie sheet (or silicone sheet) about an inch apart. I baked mine with the buns too close together and they touched, so don't put them as close as I did in the photo below.
- I also weighed mine so they would all be of equal size, however it’s really unnecessary unless you are a Type A personality, like me. Place the tray in the oven (do not turn it on) to rise for about half an hour or until doubled in size. (I put a large cup of boiling water in the oven for steam, so the buns don’t get a hard crust).
- Once doubled, remove the buns from the oven and brush with the egg glaze (just mix the egg and cream together and brush on gently.)
- Preheat the oven to 350º F (175ºC) then cook the buns for approximately 20 minutes, or until golden brown. While they are baking, prepare the almond paste.
- Make the marzipan by whipping the egg white until soft peaks form, then fold in the ground almonds and powdered sugar.
- Cover and set aside.
- Remove the cooked buns from the tray, and place on a cooling rack.
- When the Semlor are completely cool, whip the cream and assemble them.
- Begin by cutting a top on each bun with a sharp knife, cutting down into the center of the bun to create a space for filling in the bun. Then put a teaspoonful, or more, of the almonds paste.
- Next, top with whipped cream. I used my ISI Cream Whipper, which I adore!
- Place the top on the cream, and dust with powdered sugar. Repeat with remaining Semlor.
Notes
- An alternative almond paste recipe is available that omits raw eggs for food safety.
- Uneaten whipped cream can be stored for later use in other desserts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1 bun | |
| Calories | 291kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 175mg | 7% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 547IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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