Swedish Semla Bun

“Samla-uary” is here and it’s time to eat the best Swedish treat ever. Fat Tuesday or Shrove Tuesday is just around the corner and here is a really good recipe if you want a moist Semla with a rich crunchy almond paste.


Semla bun

3 packages dry yeast (7 gram/package)

1 1/2 cup milk

1/3 cup sugar

1 egg

1 tablespoon cardamom (grained from seeds “kardemummakärnor” if you have)

1 teaspoon salt

3-3 1/2 cup flour

150 gram butter (room temperature)

Whipped Cream to fill the buns with

Almond paste

100 gram almonds

100 gram icing sugar

1 egg white


1 Warm up the milk and add the yeast. Let it rest for 15 minutes.

2 Blend in sugar, cardomom, salt, egg and some of the flour.

3 Work in the room temperature butter and add the rest of the flour. Go gentle with the flour, less flour means moist and fluffy buns.

4 Let the dough rest for 30-40 min.

5 Kneed the dough and make small rolls. Let the rolls rest for another 20 min.

6 Cook in oven 225 degrees 10-14 minutes.

7 Almond paste, put almonds in the mixer and mix it to small crunchy bits, add icing sugar and mix it and then at last add the egg white. Then you will have a beautiful rich almond paste.

8 Whip some cream.

9 When the buns have cool down cut the top half off. Pick out some bread from the bottom part to make room for the almond paste.

10 Fill the buns with almond paste, whipped cream and put the top back on. Powder the buns with some icing sugar.

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