Shrove Tuesday Buns Semlor
Celebrate tradition and indulgence with these delectable Shrove Tuesday Buns, known as Semlor, a Scandinavian classic brimming with flavor and charm. Featuring soft, cardamom-scented buns filled with a rich almond paste and topped with a luscious cloud of whipped cream, this recipe is the ultimate dessert for marking the season. Each bun is lovingly crafted from light and airy yeasted dough, enhanced by the warmth of ground cardamom and a golden egg wash for a beautifully polished finish. The creamy almond filling, blended with crumbs from the freshly baked buns, adds a delightful nutty sweetness, while the powdered sugar dusting makes these treats irresistibly festive. Perfect for Shrove Tuesday or as a decadent afternoon treat, Semlor are as enchanting to look at as they are to eat. Serve with a hot cup of coffee for a complete Scandinavian fika experience!
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Recipe Information
Ingredients
- 250 ml Whole milk
- 11 g Active dry yeast
- 75 g Granulated sugar
- 75 g Unsalted butter
- 500 g All-purpose flour
- 1 tsp Ground cardamom
- 0.5 tsp Salt
- 1 Egg
- 200 g Almond paste
- 2 tbsp Milk (for almond paste filling)
- 250 ml Heavy whipping cream
- 2 tbsp Powdered sugar
- 1 Egg (for egg wash)
- 1 tbsp Powdered sugar (for dusting)
Instructions
Warm the milk to about 37°C (98.6°F) and stir in the yeast until dissolved. Let it sit for 10 minutes to activate.
In a small saucepan, melt the butter and let it cool slightly.
In a large mixing bowl, whisk together the flour, sugar, ground cardamom, and salt.
Add the activated yeast mixture, melted butter, and the egg into the dry ingredients. Mix until the dough starts to come together.
Knead the dough on a floured surface for about 8-10 minutes, until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise for about 1 hour, or until doubled in size.
After the dough has risen, preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Divide the dough into 12 equal portions and shape each into a round bun. Place the buns on the prepared baking tray, leaving space between each.
Cover the buns with a kitchen towel and let them rise again for about 30 minutes.
Lightly whisk the second egg and brush it over the tops of the buns for a golden finish.
Bake the buns in the oven for 12-15 minutes, or until golden brown. Let them cool completely on a wire rack.
Cut off the top of each bun to create a ‘lid.’ Hollow out the center of the buns slightly, reserving the crumbs.
In a mixing bowl, combine the almond paste, reserved crumbs, and milk into a smooth filling mixture.
Fill the hollowed buns with the almond paste mixture.
Whip the heavy cream with powdered sugar until stiff peaks form. Pipe or spoon the whipped cream on top of the almond filling.
Place the ‘lids’ back on top of the buns and dust with powdered sugar before serving.
Nutrition Facts
Calories |
4371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.8 g | 242% | |
| Saturated Fat | 100.4 g | 502% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 552.1 g | 201% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 145.8 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 555 mg | 43% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1463 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
