Semlor Recipe (Semla or Swedish Lent Bun)

Feature image for Semla, showing a bunch of semlor in a cooling rack.

5 from 7 votes

Semlor Recipe (Semla or Swedish Lent Bun)

Semlor are classic Swedish lent buns, subtly flavored with cardamom, filled with almond paste, and topped with whipped cream. They are part of Sweden’s Easter tradition --- creamy, delicious, and you can easily prepare them at home!

Prep Time1

Cook Time15

Resting Time1 30

Total Time2 45

Course: Dessert

Cuisine: Swedish

Servings:

Calories: 404kcal

Author: Neriz

Equipment

Ingredients

For Semlor buns:

1 cup milk, warm
2 & 1/4 teaspoons yeast
450 to 500 grams flour (3 to 3 & 1/2 cups)
1 & 1/2 teaspoons ground cardamom
1/2 cup sugar
1/2 teaspoon salt
85 grams butter (1/3 cup + 2 teaspoons), unsalted and softened
1 medium egg

For filling and topping:

250 grams almonds (about 1 cup), blanched
200 grams caster sugar (3/4 cup)
100 ml milk (6 tablespoons)
1 & 1/2 to 2 cups cream, chilled
3 tablespoons powdered sugar

Instructions

Making the buns:

Combine warm milk with yeast and set aside until it's foamy.
Mix the flour, salt, sugar, and ground cardamom in a large bowl (or stand mixer bowl).
Add the eggs, butter, and yeast mixture.
Mix and knead until you get a smooth dough, then form it into a ball and place it in an oiled bowl.
Cover with a kitchen towel and set aside until it doubles --- it generally takes 60 to 90 minutes.
Deflate the semlor dough and transfer it on a flat surface.
Divide it into 16 portions and form a ball for each piece (i.e., semla).
Place each semla bun on a tray lined with parchment paper.
(NOTE: Keep a distance between each one.)
Cover with a towel and set aside until it puffs up --- about 30 to 45 minutes.
Preheat the oven to 200°C (375°F).
Use a pastry brush to glaze each semla with milk.
Place the tray of semlor buns in the lower part of the oven for about 15 minutes or until they turn golden.
Remove them from the oven and set them aside for a few minutes to cool.

Preparing the filling:

Ground the blanched almonds in a food processor.
(NOTE: Leave some small bits for a nicer texture.)
Add the milk and sugar.
Pulse and mix until you get an evenly combined paste.

Assembling your semlor buns:

Cut a small piece from the top of every semla.
Use a small teaspoon to remove some bread from inside the bun.
Place about a teaspoon of the paste inside. There is no need to push the filling, just enough to reach the top of each semla.
Repeat until all the semlor have been filled.
Beat the cream to stiff peaks, then transfer enough in a piping bag.
Pipe some of the whipped cream.
Finish assembling each semla by placing the cut portion of the bun back.
Sprinkle your semlor buns with powdered sugar and serve!

Notes

Cook's Tip #1: Remember to cover the semlor buns while working on them --- it's an important step to avoid drying them.
Cook's Tip #2: For a more exact size of the buns, use a weighing scale to measure each semla.
Refer to the post for more tips and suggestions.

Nutrition