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Semla: Traditional Swedish Fat Tuesday Buns (Semlor)

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!

Dusting semla with powdered sugar

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.

Swedish Cream Buns

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).

This review of my Semlor makes me very happy! You can see the original in the comments.

review by expat Swede

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.

Speaking of Lent, I have lots of seafood recipes, including this popular seafood pasta!

seafood pasta

Homemade 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.

Swedish Cream Buns semlor semla recipe for Fat Tuesday

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 also interested in the traditional British dish for Pancake Tuesday, here is the pancake recipe I use.

Shrove Tuesday Pancakes

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 and cioffe.

Frappe or Cioffe: Bows and Ribbons of Fried Sweetened Dough

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

Perfect Yeast Doughnut on more doughnuts

Traditional Swedish Semla (Semlor Recipe)

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

Make the Dough

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.

dough-rising for Swedish semlor semla recipe for Fat Tuesday

Shape the Semlor 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.)

Swedish semlor recipe for Fat Tuesday

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.

Swedish semlor semla recipe for Fat Tuesday

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

Assemble one Semla at a Time

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.

cutting Swedish semlor to fill

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

making Swedish semlor semla

Next, top with whipped cream. I used my iSi Gourmet Whip, which I adore! Updated Feb. 3 2021: I’m giving one away for Valentine’s Day right now on Instagram!!! Good luck!

filling Swedish semlor semla recipe for Fat Tuesday

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

Semla ready to be served!

Semla in front of more Semlor

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

Swedish 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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Semla in front of more Semlor

Semlor: Traditional Swedish Fat Tuesday Buns (semla recipe)

Servings: 18
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
A traditional Swedish cream and marzipan filled brioche bun which is made for Lent.
4.8 from 131 votes

Special Equipment

  • 1 bread machine (optional)
  • 1 stand mixer
  • 1 scale (optional)
  • 1 brush
  • 1 ISI Cream Whipper (optional)

Ingredients

Buns:

  • 4 cups all-purpose flour or bread flour, add more if needed
  • 2 tsp dry yeast
  • cup

    + ½ tsp sugar divided

  • ½ cup milk warmed
  • cup butter melted
  • 1 tsp salt
  • 1 egg slightly beaten
  • 1 tsp cardamom
  • ½ cup water lukewarm

Glaze:

  • 1 egg yolk
  • 1 Tbsp cream

Almond Paste (See notes for a raw egg-free 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)
  • ½ cup ground almonds without skins
  • ¾ cup powdered sugar

To Assemble:

  • 2 cups whipping cream as needed
  • 1 Tbsp powdered sugar for dusting

Instructions

  • In bread machine or stand mixer, place the lukewarm water, yeast and the ½ 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, 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.
  • 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.
  • Make the marzipan by whipping 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.
  • Begin by cutting a top on each bun with a sharp knife, cutting down into the center of the bun to create a space for filling in the bun. Then put a teaspoonful, or more, of the almonds paste.
  • 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. Repeat with remaining Semlor.

Notes

  • Alternate marzipan recipe without raw egg.
  • You will likely have whipped cream leftover.

Nutrition

Serving: 1 bun | Calories: 291kcal | Carbohydrates: 32g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 175mg | Potassium: 79mg | Fiber: 1g | Sugar: 10g | Vitamin A: 547IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 2mg

Please let me know what you think of my semla recipe below!

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

4.76 from 131 votes (131 ratings without comment)

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118 Comments

  1. Did I miss something, perhaps another part of this recipe?
    I do not see the instructions for making the Semlor buns in the recipe. #1 is making the almond paste, then #2 states to remove the cooked buns from the tray.
    Today is the day to make these…please let me know if there is another page.
    Thank you.

    1. I found the recipe very confusing to follow. The recipe for the buns is at the top of the page while everything else is at the bottom, including ingredients.

    2. Sorry, Sue! I just fixed the printable card. I edited something yesterday and must have accidentally deleted the first part of the directions. Sorry for the inconvenience.

  2. These look delicious and have been on my list to try since you posted them! If I had the iSi Gourmet Whip, I would be torn between making these first or making a reallllly decadent cup of hot cocoa to enjoy in all the snowy weather we keep having this month.

    1. The nice thing is the cream stays fresh in the iSi Gourmet Whip for a long time. I had some that was still good after 2 weeks! I’m sure the quality of the cream makes a difference, but what a luxury!