Semly
14 servings
120 minutes
Semlor are traditional Swedish buns filled with the aroma of cardamom and almond paste, topped with airy whipped cream. Their origin dates back to medieval Sweden when semlor were part of the festive treat before Lent. Today, they have become a symbol of cozy winter evenings and casual meetings over coffee. The tender dough with a warm hint of cardamom reveals its flavor in every bite, while the creamy almond filling adds a nutty depth. Semlor are enjoyed as a dessert or alongside a hot drink, savoring their softness and harmony of flavors. Their pleasant sweetness and exquisite combination of textures make each bun a little celebration.
1
Knead 200 ml of warm milk with 240 grams of flour and yeast until a smooth dough forms. Leave for 15 minutes.
- Milk: 350 ml
- Wheat flour: 500 g
- Fresh yeast: 50 g
2
Add 260 grams of flour, an egg, salt, a tablespoon of ground cardamom, softened butter, and 200 grams of sugar. Knead the dough until it becomes glossy and elastic. This will take about 10 minutes with a mixer and 15 minutes by hand.
- Wheat flour: 500 g
- Chicken egg: 2 pieces
- Salt: 2 g
- Cardamom: 10 g
- Butter: 100 g
- Sugar: 450 g
3
Divide the dough into 14 equal pieces of 60 grams each. Roll smooth balls from the dough, pressing them tightly against the table surface. Let rise for 40–60 minutes.
4
For the filling, mix almond flour, 250 grams of sugar, and the white of 1 egg, then add powdered sugar, chopped almonds, and cardamom. Gradually pour in 150 ml of milk for a thick cream. Transfer the filling to a pastry bag.
- Almond flour: 325 g
- Sugar: 450 g
- Chicken egg: 2 pieces
- Icing sugar: 135 g
- Almond: 100 g
- Cardamom: 10 g
- Milk: 350 ml
5
Brush them with beaten egg yolk before placing in the oven. Bake in the middle of the oven at 210 degrees for about 8-10 minutes until the bun turns a nice golden color. Then reduce the temperature to 170 degrees and bake for another 10 minutes. Let them cool.
- Chicken egg: 2 pieces
6
Whip the cream with vanilla until fluffy. Transfer to a pastry bag with a star-shaped tip.
- Cream: 250 ml
- Vanillin: 1 g
7
When the buns cool down, cut off the top and remove some of the crumb. Squeeze some almond filling inside, top with whipped cream, cover with a lid and serve dusted with powdered sugar.
- Icing sugar: 135 g
