Homemade Swedish Semla Buns (Recipe)

Gorgeous Semlor!

Can you smell the aroma of freshly baked Swedish Semla Buns from the above picture? While looking at it, my mouth is watering. All credit goes to Christina, the Scottish Italian cook living in Los Angeles, CA.

From the soft, cardamom-infused dough to the luscious almond paste filling and billowy whipped cream topping, each bite of these delicate buns is a symphony of indulgence.

Now lets dive into the step-by-step guide that promises to make the art of Semla baking a joyous and rewarding experience.

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Ingredients

BUNS

• 4 cups (20 oz) all purpose or bread flour, or more if needed
• 2 tsp dry yeast
• 1/3 cup (2.5 oz) + 1/2 tsp sugar, divided
• 1/2 cup (4 oz) warm milk
• 1/3 cup (2.5 oz) melted butter
• 1 tsp salt
• 1 egg, slightly beaten
• 1 tsp cardamom
• 1/2 cup (4 oz) lukewarm water

Glaze

• 1 egg yolk
• 1 tbsp cream

ALMOND PASTE (See notes for a raw egg-free recipe)

• 1 fresh egg white (mine came from my neighbor and it’s the only way I eat raw eggs) not recommended with store-bought eggs
• 1/2 cup ground almonds (without skins)
• 3/4 cup powdered/confectioner’s sugar

TO ASSEMBLE

• whipping cream
• powdered/confectioner’s sugar for dusting

Instructions

Make the buns

1. In bread machine or stand mixer, place the lukewarm water, yeast and 1/2 tsp of sugar. Allow to rest for a few minutes, until the yeast begins to grow. Mix the milk, melted butter, beaten egg together, then add to the yeast mixture.
2. Add the cardamom, flour, 1/3 cup (2.5 oz) of sugar and salt, and turn on machine (dough setting on bread machine or use a dough hook if using a stand mixer.) Mix and knead by hand if you aren’t using a machine.
3. Dough will be slightly sticky. Allow cycle to finish on dough setting; with stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size.

Shape the buns

1. After it’s risen, punch down the dough, and let rest for 5 minutes. Cut pieces of the dough and shape into round balls (about 15 to 18), and place onto a greased cookie sheet (or silicone sheet) about an inch apart. I baked mine with the buns too close together and they touched, so don’t put them as close as I did in the photo below.
2. I also weighed mine so they would all be of equal size, however it’s really unnecessary unless you are a Type A personality, like me. :) Place the tray in the oven (do not turn it on) to rise for about half an hour or until doubled in size. (I put a large cup of boiling water in the oven for steam, so the buns don’t get a hard crust).
3. Once doubled, remove the buns from the oven and brush with the egg glaze (just mix the egg and cream together and brush on gently.)
4. Preheat the oven to 350º F (175ºC) then cook the buns for approximately 20 minutes, or until golden brown. While they are baking, prepare the almond paste.

Make the Marzipan

1. Whip the egg white until soft peaks form, then fold in the ground almonds and powdered sugar.
2. Cover and set aside.

Assemble and Finish the Semlor

1. Remove the cooked buns from the tray, and place on a cooling rack.
2. When the Semlor are completely cool, whip the cream and assemble them.
3. Begin by cutting a top on each bun with a sharp knife, cutting down into the center of the bun to create a space for filling in the bun. Then put a teaspoonful, or more, of the almonds paste.
4. Next, top with whipped cream. I used my ISI Cream Whipper, which I adore!
5. Place the top on the cream, and dust with powdered sugar. Repeat with remaining Semlor.

Hope you enjoy the recipe.

Thank you for reading!