Swedish Semla (Semlor)

285

By Bridget Edwards

Prep Time:

35m

Bake/Cook Time:

20m

Yield:

12-16 buns

Plan for:

1-2 hours rise time

When you think Mardi Gras desserts, a King Cake is usually the first thing that comes to mind. However in Sweden, they celebrate Fat Tuesday with a Swedish Semla (Semlor). A Semla is a soft cardamom bun filled with almond paste and whipped cream. The buns (semlor) are dusted with a flurry of powdered sugar for a slightly sweet and fun to eat dessert. So if you're looking to add a little international variety into your pre-Lent celebration, this Swedish Semla is just the dessert to do it.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Swedish Semla Buns

4 cups unbleached, all-purpose flour*
1/3 cup Dixie Crystals Extra Fine Granulated Sugar
1 tablespoon instant yeast
1 teaspoon ground cardamom
1/2 teaspoon kosher salt
1 cup whole milk, room temperature
6 tablespoons unsalted butter, melted and cooled
2 eggs, room temperature

Egg Wash

1 egg
1 tablespoon water

Almond Cream

7 ounces almond paste, chopped
Bread crumbs from buns
4 tablespoons whole milk
3 tablespoons Dixie Crystals Confectioners Powdered Sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch kosher or fine sea salt

Whipped Cream

2 cups heavy cream
1/4 cup Dixie Crystals Confectioners Powdered Sugar + more for dusting
1/2 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Make buns by mixing flour, sugar, yeast, cardamom, and salt in a large bowl of an electric mixer to combine.
In another bowl, whisk milk with melted butter and eggs. Add milk mixture to flour and mix until combined.
Switch to dough hook attachment and mix on medium until dough is soft, smooth, and pulls away from sides of bowl. Dough will be sticky.
Scoop dough into a lightly oiled bowl and cover lightly with a piece of plastic wrap. Let rise for 1 hour. Dough will have puffed but not necessarily doubled in size.
Line a rimmed cookie sheet with parchment paper. Preheat oven to 350 F.
Gently punch down dough and place on a scale to weigh. Divide weight by 12 or 16, depending on number of buns desired. Portion dough and shape into balls. Place on cookie sheet at least 1 inch apart.
Cover loosely with plastic wrap and let rise for 45 minutes. After rising, whisk egg and water together and brush egg wash over buns.
Bake for 20 minutes (for 12 buns), or until buns are puffed and deeply golden. Remove to a wire rack and cool completely.
To make almond filling, place chopped almond paste in a bowl. Cut tops off of cooled buns. Hollow out a bit of each bun, leaving a cavity in center but plenty of bread around edges. Add torn bread pieces to almond paste.
Beat almond paste and bread, then add milk, powdered sugar, and extracts. Mix until creamy. Almond paste should be spoonable but not runny. Adjust as needed with milk or powdered sugar.
Spoon almond cream into centers of buns.
To make whipped cream place metal bowl and whisk attachment in freezer for 5 minutes. Remove bowl and pour in cream. Whip until soft peaks form. Add powdered sugar and vanilla. Continue whipping just until stiff peaks form.
Transfer to a piping bag fitted with a large star tip. Pipe whipped cream over almond paste to edge of buns. Top with lids and dust with powdered sugar. Serve immediately.
Buns and almond paste may be made ahead. Store buns at room temperature in a ziptop bag. Cover almond cream with a piece of plastic wrap pressed on top and refrigerate.
Make whipped cream and assemble just before serving.

Dixie Crystals Insight

Without a scale, eyeball dough portions by dividing as evenly as possible. Start by dividing dough into half, then quarters.

Recipe developed for Dixie Crystals by Bridget Edwards @Bake at 350.

Rate & Review

Onebadcookie

Feb 22, 2022

OMG! Never had one or even heard of these buns. Now I can't live without them. :pretty easy to make as well. So happy I happened to come across this recipe. Thank you.