Swedish Semlor Buns are soft cardamom scented buns stuffed with marzipan under a thick layer of whipped cream. Semla is a delicious Swedish pastry eaten leading up to and during Lent.
A few facts about Semlor
First, let’s clarify that Semlor is plural and Semla is singular.
This year, Fat Tuesday falls on March 5th. In Sweden, the pastry is only made for two months out of the year, and during these months an estimated 40 million semlor are sold. For a small population of just 10 million people. That’s a crazy amount of semlor. It’s estimated that over 6 million are sold in one single day during Fat Tuesday!
How to make Semlor buns
Don’t be overwhelmed with all the steps below. I’m taking you through the steps slowly so your first Semlor are perfect the first time. You’ll find it as easy as making bread dough.
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12- Gather and measure all ingredients to make the dough.
- Sprinkle yeast on top of warm water. Stir to dissolve.
- In a large mixing bowl beat egg then slowly add sugar, salt, and cardamom. Set aside.
- In a small saucepan melt butter. When butter begins to simmer a bit pour in milk. Remove from heat immediately. This should warm the milk to the perfect temperature of around 110-112℉. With the mixer turned on, slowly pour the milk into the egg/sugar mixture.
- Add dissolved yeast.
- Mix in flour 1 cup at a time. Mixing after each addition. If kneading by hand turn out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. If using a mixer, continue to knead with a dough hook for about 3-5 minutes.
- The dough should be soft and smooth.
- Form dough into a round ball and return to the bowl.
- Cover bowl with plastic wrap and let rise for about 60 minutes or until
- Double in size.
- Remove the dough from the bowl and gently press out the air. Divide the dough into 12 equal pieces(75 grams if you want to weigh it) and form into rounds.
- Place the rounds of dough onto the prepared baking trays lined with parchment paper or greased. Cover lightly with plastic wrap. Set aside for about 45-60 minutes or until the buns have almost doubled in size.
Baking and Filling Semlor buns
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12- When ready to bake brush each bun with the remaining egg and bake in a 375℉ preheated oven for about 20 minutes or until golden brown.
- Cool completely before filling.
- To make the filling slice the tops from the buns.
- Scoop out the filling.
- Tear the bread into breadcrumbs and place into a bowl.
- Grate the marzipan add to the bowl.
- Add cream and almond extract.
- Mix together to form a paste.
- Divide the filling between the buns and set aside
- Place the cream into a large bowl add powdered sugar and vanilla. Whisk or beat until the cream holds soft peaks.
- Add the cream to a large piping bag fitted with a large star piping tip and pipe on top of each bun.
- Place the lids of the buns on top of the cream, dusting with a little powdered sugar.
A huge thank you to my son, who is living in Stockholm, who introduced me to semla. We had a little video chat while he was eating one of these delicious buns. He actually had to ask me twice to research them and find out how to make them. I can’t wait to see what pastry he’ll be eating next.
Swedish Semlor Buns
Delicious Cardamom spiced buns cut in half and filled with marzipan and cream. Traditionally sold in Swedish bakeries on and before Fat Tuesday (Shrove Tuesday)
Ingredients
Semla Buns
- 1 tbsp yeast
- 1/4 cup warm water
- 1 egg
- 1/3 cup sugar
- 1/2 tsp salt
- 1 tsp cardamom whole or fresh ground, if available
- 1 cup milk
- 6 tbsp butter unsalted
- 3 1/2 cups all-purpose flour may use bread flour
- 1 egg beaten for glaze
Marzipan Filling
- Bread crumbs from inside of buns
- 7 1/4 ounces marzipan eggless
- 6 tbsp cream or milk
- 1/4 tsp almond extract pure if available
Cream Topping
- 2 cups whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla
- extra powdered sugar for sprinkling
Instructions
Semlor Bun Dough
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Sprinkle yeast on top of warm water. Stir to dissolve. Set aside.
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In a large mixing bowl beat egg then slowly add sugar, salt, and cardamom. Set aside.
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In a small saucepan melt butter. When butter begins to simmer a bit pour in milk. Remove from heat immediately. This should warm the milk to a perfect temperature of around 110-112℉. With the mix turned on, slowly pour the milk into the egg/sugar mixture. Add in dissolved yeast.
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Mix in flour 1 cup at a time. Mixing after each addition. If kneading by hand turn out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. If using a mixer, continue to knead with a dough hook for about 3-5 minutes. The dough should be soft and smooth. Form dough into a round ball and return to the bowl. Cover bowl with plastic wrap and let rise for about 60 minutes or until double in size.
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Remove the dough from the bowl and gently press out the air. Divide the dough into 12 equal pieces(75 grams if you want to weigh it) and form into rounds. Place the rounds of dough onto the prepared baking trays lined with parchment paper or greased. Cover lightly with plastic wrap. Set aside for about 45-60 minutes or until the buns have almost doubled in size.
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When ready to bake brush each bun with the remaining egg and bake in a 375℉ preheated oven for about 20 minutes or until golden brown. Cool completely before filling.
Marzipan Filling
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To make the filling slice the tops from the buns and scoop out the filling. Tear the bread into breadcrumbs and place into a bowl. Grate the marzipan add to the bowl along with cream and almond extract. Mix together to form a paste. Divide the filling between the buns and set aside.
Cream Topping
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Place the cream into a large bowl add powdered sugar and vanilla. Whisk or beat until the cream holds soft peaks. Add the cream to a large piping bag fitted with a large star piping tip and pipe on top of each bun. Place the lids of the buns on top of the cream, dusting with a little powdered sugar.
I am excited to try these. I am wondering about grating the marzipan, though. It seems too soft and sticky. Is there a trick to it? Or an alternative to grating?
Try refrigerating the marzipan until it is firm enough to grate. I think that will help a lot. Please let me know if you have any other quesitons. I hope you love them.
my only comment was that my dough was a lot stickier than the recipe seemed to indicate. I used the stand mixer with a dough hook, and even added a bit more flour, but it was still a very sticky dough.
otherwise they came out fine and quite yummy!
I’m sorry your dough was sticky. I’m realizing, in baking, that flour brands vary along with how one measures. I’m convinced more and more that weighing ingredients in grams is more precise. Thank you for bringing this to my attention. I will try to make the switch to adding weights along with measures.
Hi,
Semlor is probably my second favourite Swedish pastry after prinsesstårta.
A couple of things that I would suggest: don’t sweeten the cream, but add a pinch of baking powder to keep the cream FLUFFY and hold its shape without turning it to butter. Use almond paste instead of marsipan. That way you get a nice taste of almond.
Thank you so much for your suggestions. I will definitely use your recommendations next time I make Semlor. My son is living in Sweden and he raves about prinsesstarta.
Perfect. Thank you!
Wow! These look awesome. Can you tell me if this recipe will work for someone at sea level. I know you are in a high altitude, so i never know if your baking recipes have been adjusted for such. Thank you for introducing us to these wonderful recipes! love bringing up your website and seeing a new post.
Yes, they do work at sea level. Just add the flour in slowly. Depending on humidity your buns may require more or less flour. When the dough is pulling away from the sides of the mixer, you have probably added enough flour. The dough should be soft without being really sticky. I hope you make them. They are a joy.
Hi Janet,
Thank you for what looks like another GREAT recipe. I cant wait to make these buns next week. I love your Artisan bread, pumpkin bread, so ill be making some of your cookies too…in time. I love your webSite, please keep the refipes coming, im an avid follower.
I wasn’t quite sure if I had an avid follower. Bless your heart and thank you so much. I hope you love these gems.
you have many avid followers, Janet!
You just made my day! Thank you so much.