Semla (Swedish cream bun)

Name: Semla (Swedish cream bun)
Cook time: 150 min
Total time: 150 min
Yield: 12 servings
Cuisine: Scandinavian
Ingredients: 250ml Whole Milk, lukewarm; 25g Fresh Yeast; 75g Unsalted Butter, melted and cooled; 75g Granulated Sugar; 1 Large Eggs; 2 tsp Ground Cardamom, preferably freshly ground; 1/2 tsp Fine Salt; 450g All-purpose Flour, plus extra for shaping; 1 Egg; 1 tbsp Milk; 250g Almond Paste, grated or crumbled; 62ml Milk, add to desired consistency; 400ml Heavy Whipping Cream, 36–40% fat; 1 1/2 tbsp Powdered Sugar; 1 tsp Vanilla Sugar

Semla are tender, cardamom-scented wheat buns filled with a sweet almond paste and cloud-like whipped cream — an irresistible Swedish classic. Light and slightly sweet, the buns are brushed to a glossy finish, hollowed and filled with a creamy almond mixture, then crowned with whipped cream and a dusting of powdered sugar for an elegant finish.

Semla are tender, cardamom-scented wheat buns filled with a sweet almond paste and cloud-like whipped cream — an irresistible Swed... Show more

Traditional Scandinavian Recipe

Health Grade

D- · Occasional

Rating

4.1

Time

2 hrs30 min

Price

0,63 €

Calories

453 kcal

vegetarian

kid friendly

comfort food

potluck

Method

Make the dough

In a large bowl, stir the lukewarm Whole Milk and crumbled Fresh Yeast together until the yeast dissolves. Mix in the melted and cooled Unsalted Butter, Granulated Sugar, one Large Egg, Ground Cardamom, and Fine Salt, then add the All-purpose Flour a little at a time until you have a soft dough. Turn it onto a lightly floured surface and knead for about 8 minutes, until smooth, supple, and only slightly tacky.

Proof the dough

Put the dough back in the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for 45 to 60 minutes, until it has roughly doubled in size and looks puffy.

Mix the filling

While the dough rises, make the almond filling. In a small bowl, mash the grated or crumbled Almond Paste with the Milk a little at a time until you get a thick, smooth paste that can be spooned or piped. Stop adding milk as soon as it turns soft and spreadable, because semla filling should hold its shape in the bun.

Shape the buns

Tip the risen dough onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a tight, smooth ball, then set the buns well spaced on a parchment-lined baking sheet and flatten them very slightly with your palm.

Proof again

Cover the shaped buns loosely and let them proof for 30 to 40 minutes, until they look airy and noticeably puffed. During the last 10 minutes, heat the oven to 400° F so it is ready as soon as the buns are proofed.

Brush and bake

Whisk the Egg with 1 tbsp milk, then very gently brush the tops of the proofed buns. Bake for 12 to 15 minutes, until the buns are deeply golden and sound hollow when tapped underneath.

Cool the buns

Move the buns to a wire rack and let them cool for at least 20 minutes, until they are no longer hot in the center. They should be fully cool before you fill them, or the cream will soften and slide.

Whip the cream

In a chilled bowl, whip the Heavy Whipping Cream with the Powdered Sugar and Vanilla Sugar until soft peaks form. The cream should be fluffy and hold its shape, but still look smooth and billowy.

Fill and serve

Slice off the top of each cooled bun, then gently scoop out a little crumb from the center if you want extra room. Spoon or pipe in the almond filling, add a generous swirl of whipped cream, and cap each bun with its top. Serve the semlor right away while the buns are soft and the cream is cold.