Semlor: Traditional Swedish Fat Tuesday Buns (Semla)

Name: Semlor: Traditional Swedish Fat Tuesday Buns (semla recipe)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 18
Cuisine: Swedish
Ingredients: whipping cream; powdered/confectioner’s sugar for dusting; 1 fresh egg white (mine came from my neighbor and it’s the only way I eat raw eggs) not recommended with store-bought eggs; 1/2 cup ground almonds (without skins); 3/4 cup powdered/confectioner’s sugar; 1 egg yolk; 1 tbsp cream; 4 cups (20 oz) all purpose or bread flour, or more if needed; 2 tsp dry yeast; 1/3 cup (2.5 oz) + 1/2 tsp sugar, divided; 1/2 cup (4 oz) warm milk; 1/3 cup (2.5 oz) melted butter; 1 tsp salt; 1 egg, slightly beaten; 1 tsp cardamom; 1/2 cup (4 oz) lukewarm water

February 8th, 2016 | 83 Comments

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This semla recipe, will provide you with Sweden’s version of Scotland’s cream buns (or vice versa!) are a delicious way to celebrate Fat Tuesday with a Swedish twist! Semlor are a delicious tradition in Sweden, but you can make them in your own kitchen, no matter where you live!

If you’re already a fan of my Scottish Cream Buns, then you’re going to love this semla recipe!

cream buns similar to Swedish semla or semlor — Scottish Cream Bun

Last month we had our Swedish friends over for tea, and I made some cream buns. One of them immediately asked, “Are these semlor?” To which I responded with my own question, “What are semlor?”

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What are semlor, or what is a semla?

First of all, let me explain that semlor is plural for semla. A semla is a Swedish cream bun (a cardamom version of Scottish cream buns), which has a marzipan type filling, whipped cream and dusted with powdered sugar. I created this semla recipe from my cream bun recipe and a Swedish friend’s recipe for the filling.

I did some research into these traditional Swedish buns which have a very colorful history. Apparently, King Adolf Fredrik of Sweden died in 1771, after consuming 14 of these creamy buns of goodness which were soaked in warm milk (a traditional way to eat them).

They’ve also become a bit of an obsession with the Swedish people, as they are no longer only served for Shrove Tuesday, or fettisdag, sometimes appearing in bakeries before Christmas and all the way through Lent.

A little on the marzipan filling

I called my Swedish friend’s mother to get some proper advice on the the filling as I’d never even tasted a Semla before. Although I don’t like marzipan, she assured me that I’d like her recipe, as she doesn’t like marzipan, either. I will now attest, if you make your own, the almond paste is delicious.

She told me to use ground almond meal (not almond flour as it’s too fine), an egg white and powdered sugar for the filling.

I’m lucky enough to have a friend with chickens, so when I heard that I needed to use a raw egg white, I went over to pick up some eggs right from the nest! Unless you can get your hands on such fresh eggs, I wouldn’t advise consuming raw eggs, so you can use an alternate filling recipe I include below.

The almond paste I made was a bit heavy, so next time, I’d whip the egg white, and then add the ground almonds and sugar, which is how I wrote the semla recipe below.

How to Eat Swedish Semla or Semlor

Although they can just be eaten as is, as I noted above, Semlor can also be served in warm milk, which my husband tried, and thought was okay. I can’t say that a soggy cream bun is my idea of a great sweet, so the Brit in me will continue to eat them “sans-milk”, as they are absolutely wonderful this way. It’s obviously a cultural thing, and I don’t think there’s anything wrong in serving Semlor this way, my preference is just as is.

Remember, today is Shrove Tuesday, but you can make these all the way through Lent if you go by today’s Swedish custom. I actually wouldn’t mind making this semla recipe any time of the year.

If you’re looking for the traditional British dish for today (Pancake Tuesday), you can find the recipe here.

An Italian treat for Carnevale are these beautifully light and crisp bows of dough which go by many different names, but two of which are Frappe or Cioffe.

And last, but not least, if you like using yeast recipes, I urge you to try my PERFECT YEAST DOUGHNUTS!

Traditional Swedish Semlor (semla recipe)

adapted from Christina’s Scottish Cream Buns and R. Linna
makes 15-18 depending on size

Ingredients:

Semlor buns

2 tsp dry yeast
1/2 cup (4 oz) lukewarm water
1/3 cup (2.5 oz) + 1/2 tsp sugar, divided
1/2 cup (4 oz) warm milk
1/3 cup (2.5 oz) melted butter
one tsp salt
1 egg, slightly beaten
1 tsp cardamom
4 cups (20 oz) all purpose or bread flour, or more if needed

Glaze

1 egg yolk
1 tbsp cream

Almond Paste/Marzipan (alternatively, use this recipe)

1 fresh egg white (mine came from my neighbor and it’s the only way I eat raw eggs) not recommended with store-bought eggs
1/2 cup ground almonds (without skins)
3/4 cup powdered/confectioner’s sugar

To assemble

whipping cream
powdered/confectioner’s sugar for dusting

Make the buns

In bread machine or stand mixer, place the lukewarm water, yeast and 1/2 tsp of sugar. Allow to rest for a few minutes, until the yeast begins to grow. Mix the milk, melted butter, beaten egg together, then add to the yeast mixture.

Add the cardamom, flour, 1/3 cup (2.5 oz) of sugar and salt, and turn on machine (dough setting on bread machine or use a dough hook if using a stand mixer.) Mix and knead by hand if you aren’t using a machine.

Dough will be slightly sticky. Allow cycle to finish on dough setting; with stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size.

Shape the buns

After it’s risen, punch down the dough, and let rest for 5 minutes. Cut pieces of the dough and shape into round balls (about 15 to 18), and place onto a greased cookie sheet (or silicone sheet) about an inch apart. I baked mine with the buns too close together and they touched, so don’t put them as close as I did in the photo below.

I also weighed mine so they would all be of equal size, however it’s really unnecessary unless you are a Type A personality, like me. :) Place the tray in the oven (do not turn it on) to rise for about half an hour or until doubled in size. (I put a large cup of boiling water in the oven for steam, so the buns don’t get a hard crust).

Once doubled, remove the buns from the oven and brush with the egg glaze (just mix the egg and cream together and brush on gently.)

Preheat the oven to 350º F (175ºC) then cook the buns for approximately 20 minutes, or until golden brown. While they are baking, prepare the almond paste.

Almond Paste/Marzipan Filling

Whip the egg white until soft peaks form, then fold in the ground almonds and powdered sugar. Cover and set aside.

Remove the cooked buns from the tray, and place on a cooling rack.

When the semlor are completely cool, whip the cream and assemble them.

Assemble the Semlor

Begin by slicing into each bun with a sharp knife. Now, cut down into the center of the bun to create a space for filling in the bun. I made circular cuts, but you can make them triangular if you like.

Then put a teaspoonful, or more, of the almond paste into the center.

Next, top with whipped cream. I used my ISI Cream Whipper, which I adore!

Place the top on the cream, and dust with powdered sugar (this is what I use to dust them).

Semla ready to be served!

Ready to serve! These brioche semla buns are light and flavorful, especially with the cardamom in this semla recipe.

I hope you enjoy this semla recipe as much as my family did! These were my first semlor, and most definitely won’t be my last!

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