Swedish Semlor
Indulge in the sweet, spiced allure of Swedish Semlor, a quintessential treat for cozy afternoons and festive gatherings alike. These traditional cardamom-scented buns are soft, pillowy, and deeply aromatic, filled with a rich almond paste and topped with clouds of freshly whipped cream. Perfectly golden and dusted with a delicate veil of powdered sugar, these decadent delights are a symbol of Swedish culinary heritage. Whether enjoyed as part of a fika break or a Shrove Tuesday celebration, Semlor promise a wonderfully indulgent experience. With step-by-step guidance, your kitchen will transform into a Scandinavian bakery, showcasing the art of kneading, baking, and assembling these irresistible treats.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 ml Whole milk
- 10 g Active dry yeast
- 75 g Granulated sugar
- 100 g Unsalted butter
- 450 g All-purpose flour
- 2 tsp Ground cardamom
- 0.5 tsp Salt
- 2 large Eggs
- 150 g Ground almonds
- 100 g Powdered sugar
- 300 ml Heavy cream
- 1 tsp Vanilla extract
- 2 tbsp Powdered sugar (for dusting)
Instructions
Warm the milk to about 37°C (98°F) and pour it into a large mixing bowl.
Sprinkle the active dry yeast into the warm milk and let it sit for 5-10 minutes, or until it becomes frothy.
In a small saucepan, melt the butter, then let it cool slightly before adding it to the yeast mixture.
Add the sugar, ground cardamom, and salt to the bowl and mix well.
Gradually add the flour to the wet ingredients, stirring until a dough forms. Knead the dough for about 8-10 minutes by hand or 5-7 minutes in a stand mixer until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise for about 60 minutes or until it doubles in size.
Once risen, punch down the dough and divide it into 10 equal portions. Shape each portion into a smooth ball and place them on a baking sheet lined with parchment paper.
Cover the buns loosely with the kitchen towel and let them rise for another 30 minutes.
Preheat your oven to 200°C (390°F).
Beat one egg and brush it over the risen buns for a glossy finish.
Bake the buns for 12-15 minutes, or until golden brown. Let them cool completely on a wire rack.
Meanwhile, prepare the almond filling by mixing the ground almonds, powdered sugar, and a few tablespoons of milk to create a thick, spreadable paste.
Whip the heavy cream with vanilla extract until stiff peaks form. Set aside in the refrigerator.
Once the buns are cool, carefully slice off the top of each bun and set the tops aside. Scoop out a small portion from the center of each bun to create a hollow.
Mix the scooped-out bread crumbs with the almond paste and a little milk to soften the mixture. Spoon the filling back into the hollowed buns.
Pipe or spoon the whipped cream on top of the almond filling, then place the reserved tops of the buns back on.
Lightly dust the buns with powdered sugar before serving.
Nutrition Facts
Calories |
5144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.7 g | 350% | |
| Saturated Fat | 121.0 g | 605% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 580.9 g | 211% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 208.5 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 813 mg | 63% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 2003 mg | 43% | |
*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.
