A cardamom-scented wheat bun split open, filled with almond paste and towering whipped cream, dusted with powdered sugar.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix flour, yeast, sugar, cardamom, and salt. Add warm milk, egg, and softened butter. Knead 10 min until smooth.
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2
Let rise 1 hour until doubled. Divide into 8 pieces, shape into smooth round buns.
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3
Place on a lined baking sheet, cover, and rise 30 min.
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4
Bake at 220°C (425°F) for 12-14 min until golden. Cool completely.
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5
Slice the top off each bun. Scoop out some crumb. Blend crumb with almond paste and milk into a paste. Fill each bun.
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6
Whip cream until stiff. Pipe a generous swirl on each bun. Replace the top and dust with powdered sugar.
Did You Know?
Swedes eat approximately 40 million semlor each year — King Adolf Frederick of Sweden reportedly died in 1771 after eating 14 semlor in one sitting.
Chef's Notes
Equipment Tips
- stand mixer
- baking sheet
- piping bag
Garnishing
powdered sugar
Accompaniments
hot milk (hetvägg), coffee
The Story Behind Semla
The semla dates to medieval fasting traditions, when the rich bun was the last indulgence before Lent. Originally a simple bread roll soaked in warm milk, it evolved into the almond-and-cream-filled masterpiece Swedes queue for every spring. It is now available from January through Easter.
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