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Semla

Name: Semla
Total time: 150 min
Yield: Serves 8
Cuisine: Sweden
Ingredients: 350g Bread flour; 2 tsp Dry yeast; 180ml Milk; 60g Butter; 50g Sugar; 1 tsp Cardamom powder; A pinch Salt; 1 Egg; 100g Almonds; 3 tbsp Powdered sugar; 300ml Heavy Cream

Dessert

⏱ 150 min

👥 Serves 8

Difficulty ⭐⭐

Cardamom buns hollowed out, filled with almond paste, and topped with whipped cream — Sweden's harbinger of spring.

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📖 The Story Behind This Dish

Semla was originally eaten on Fat Tuesday, before the fast leading up to Easter; today it fills bakery cases from about January to March, a seasonal sign from winter into spring. The top of a cardamom bun is cut off, the inside is scooped out and mixed with almond paste, and it's returned and topped generously with whipped cream before the lid goes back on. Some eat it soaked in warm milk.

🌆 Where it's eaten: On a cold February day, semlor dusted with powdered sugar line a café's display case and customers carry them off one each with care.

🥕 Ingredients (serves 8)

Bread flour 350g
Dry yeast 2 tsp
Milk 180ml
Butter 60g
Sugar 50g
Cardamom powder 1 tsp
Salt A pinch
Egg 1
Almonds 100g
Powdered sugar 3 tbsp
Heavy Cream 300ml

👩‍🍳 Instructions

Dissolve the yeast and sugar in warm milk, add the bread flour, salt, cardamom, melted butter, and half the beaten egg, knead, and let rise 1 hour.
Divide into 8 balls, rise 30 minutes, brush with the remaining egg, bake at 200°C for 10–12 minutes, and cool.
Finely grind the almonds and mix with powdered sugar and a little milk into a paste.
Cut a triangle from the top of each bun, scoop out a little of the inside, mix it with the almond paste, and return it to the hollow.
Pipe on whipped cream.
Replace the lid and dust with powdered sugar.

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