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You are here: Home / Recipes / Breads and Rolls / Swedish Semlor Buns

Swedish Semlor Buns

February 28, 2019 21 Comments

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Semlor buns with dusting of powdered sugar

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.

 

Semlor buns with dusting of powdered sugar

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.

dough ingredients measured in bowls1
yeast softening in water2
eggs, sugar, salt, cardamom in mixing bowl3
melted butter in a pot with milk pouring in4
yeast pouring into egg mixture5
flour added to yeast mixture6
mixed dough window being shown7
smooth dough ball rising8
plastic covering mixing bowl9
finger poking risen dough10
dough balls being weighed11
balls on dough on baking sheet12
  1. Gather and measure all ingredients to make the dough.
  2. Sprinkle yeast on top of warm water.  Stir to dissolve. 
  3. In a large mixing bowl beat egg then slowly add sugar, salt, and cardamom.  Set aside. 
  4. 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. 
  5. Add dissolved yeast. 
  6. 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. 
  7. The dough should be soft and smooth. 
  8. Form dough into a round ball and return to the bowl.
  9. Cover bowl with plastic wrap and let rise for about 60 minutes or until
  10. Double in size. 
  11. 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.
  12. 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

egg wash applied to risen buns1
Baked Semlor Buns2
top cut off buns3
hollowed out Semlor bun4
buns on baking tray and insides in a bowl5
bowl of bun crumbs, marzipan, cream and almond extract6
cream pouring over bun crumbs7
88
99
1010
1111
1212
  1. 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.
  2. Cool completely before filling.
  3. To make the filling slice the tops from the buns.
  4. Scoop out the filling.
  5. Tear the bread into breadcrumbs and place into a bowl.
  6. Grate the marzipan add to the bowl.
  7. Add cream and almond extract.   
  8. Mix together to form a paste. 
  9. Divide the filling between the buns and set aside
  10. Place the cream into a large bowl add powdered sugar and vanilla.  Whisk or beat until the cream holds soft peaks.
  11. Add the cream to a large piping bag fitted with a large star piping tip and pipe on top of each bun.
  12. 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.

Semlor buns with dusting of powdered sugar
4.26 from 27 votes
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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)

Course Breakfast, Dessert
Cuisine Swedish
Keyword Princess Semla, Shrove Tuesday, Swedish Dessert
Prep Time 30 minutes
Cook Time 12 minutes
rise time 2 hours
Total Time 42 minutes
Servings 12 buns
Calories 481 kcal
Author Janet Barton

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

  1. Sprinkle yeast on top of warm water.  Stir to dissolve.  Set aside.

  2. In a large mixing bowl beat egg then slowly add sugar, salt, and cardamom.  Set aside.

  3. 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.

  4. 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.

  5. 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. 

  6. 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

  1. 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

  1. 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. 

Nutrition Facts
Swedish Semlor Buns
Amount Per Serving (1 bun)
Calories 481 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 15g75%
Cholesterol 109mg36%
Sodium 191mg8%
Potassium 167mg5%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 14g16%
Protein 8g16%
Vitamin A 945IU19%
Vitamin C 0.2mg0%
Calcium 75mg8%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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Related

Filed Under: Breads and Rolls, Dessert Tagged With: Princess Semla, Shrove Tuesday, Swedish Dessert, Swedish Semlor Buns

Previous Post: « Easy Homemade Marzipan
Next Post: Spring Leek and Asparagus Quiche »

Reader Interactions

Comments

  1. Annie says

    February 9, 2023 at 12:45 am

    5 stars
    UPDATE – i used a flour conversion of 438g strong bread flour and my dough was super sticky. i added 60g and although i couldn’t form a ball for the first rise, the dough was much more manageable after an hour. conversions are always hit and miss but as janet says in a previous comment, you should have enough flour when the dough starts to come away from the bowl. the finished product turned out so soft and gorgeous and i am so happy i found this recipe! there are so many to trawl through on the internet these days and it’s hard to find one as perfect as this. thank you!

    Reply
    • Janet Barton says

      February 10, 2023 at 4:08 pm

      Thank you so much for this kind review. You must be a great baker and in tune with your dough! Semlor buns are so delicious and definitely worth the effort. I hope you love them!

      Reply
      • Jessica Lee says

        March 21, 2023 at 12:26 pm

        Is there an alternative to marzipan that can be used? We are 3rd generation swedes living in the states, so we are always trying to connect with our roots, but my son and I have a severe tree nut allergy.

        Reply
        • Janet Barton says

          March 22, 2023 at 2:45 am

          Hi Jessica, I’m so sorry you have nut allergies. You absolutely need to experience a semla in honor of your heritage. I did a simple google search on nut-free marzipan and found several options for you. I have not tried any of these options but I can at least share them with you and you can give them a try. Please let me know if you try the nut-free marzipan and if you make Semlor buns. Happy baking!

          No-almond Marzipan: (realfood.tesco.com)
          200 g (7 oz) semolina or cornmeal (texture wise I think I’d go with the semolina
          200 g icing sugar (powdered sugar)
          150 g (5oz) softened butter
          2 tsp. vanilla extract

          Mix all ingredients together by hand or with a mixer until it comes together. It is quite crumbly, so chill in the fridge for 15-20 mins to firm up before using.

          Nut-free Marzipan
          5 oz powdered sugar
          5 oz semolina
          2 tsp custard powder (Birds custard)
          1 beaten egg white
          2 tsp vanilla extract or orange flower water for some flavoring

          Mix everything together until a firm paste develops.

          Reply
  2. Annelie says

    February 7, 2023 at 11:34 am

    Hiya, just wondering what yeast you used and what the gram equivalent would be? Thanks 🙂

    Reply
    • Janet Barton says

      February 7, 2023 at 4:32 pm

      I use 10 grams of dry active yeast. Please let me know if you make them. The are divine!

      Reply
  3. Diane says

    February 28, 2022 at 11:09 pm

    Can I use a bread machine. Also can I make the day before? HAVE SWEDISH ROOTS SO LOOK FORWARD TO TRYING.

    Reply
    • Janet Barton says

      March 6, 2022 at 7:30 pm

      I have never used a bread machine before, but I think it would work very well in mixing the dough. Please let me know if you give it a try.

      Reply
  4. Kate says

    March 14, 2021 at 3:41 pm

    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?

    Reply
    • Janet Barton says

      March 14, 2021 at 3:51 pm

      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.

      Reply
  5. Orilee J Ireland-Delfs says

    February 17, 2021 at 10:37 pm

    4 stars
    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!

    Reply
    • Janet Barton says

      February 18, 2021 at 2:06 am

      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.

      Reply
  6. Anders says

    January 13, 2021 at 7:38 pm

    4 stars
    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.

    Reply
    • Janet Barton says

      January 14, 2021 at 2:20 am

      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.

      Reply
  7. JoAnne says

    February 28, 2019 at 11:36 pm

    Perfect. Thank you!

    Reply
  8. joanne says

    February 28, 2019 at 10:23 pm

    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.

    Reply
    • Janet Barton says

      February 28, 2019 at 11:01 pm

      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.

      Reply
  9. Susan mcloone says

    February 28, 2019 at 3:53 pm

    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.

    Reply
    • Janet Barton says

      February 28, 2019 at 11:02 pm

      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.

      Reply
      • Joanne says

        February 28, 2019 at 11:35 pm

        you have many avid followers, Janet!

        Reply
        • Janet Barton says

          March 1, 2019 at 6:33 pm

          You just made my day! Thank you so much.

          Reply

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About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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