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Semlor, or the singular semla, are soft, almond- and cream-filled cardamom buns traditionally eaten on fettisdagen or Fat Tuesday as a celebration before the fasting period of Lent. These are best served the day they are made, but if you have any leftover buns, soak them in warm milk. In Sweden, this is known as hetvägg. Read out more Smelor here!



Makes 9 Buns



½ cup (120 grams) warm whole milk (110°F/41°C to 115°F/43°C)1 tablespoon (9 grams) active dry yeast¼ cup plus 2 tablespoons, (74 grams) granulated sugar1 large egg, (50 grams), room temperature1 tablespoon (6 grams) freshly ground cardamom seeds2 ⅔ cups (333 grams) all-purpose flour, plus more for dusting1 ½ teaspoons (7.5 grams) baking powder½ teaspoon (1.5 grams) fine sea salt cup plus 2 tablespoons, (104 grams) salted butter, cubed and softened


¾ cup (106 grams) whole almonds½ cup (100 grams) granulated sugar cup plus 1 tablespoon, (95 grams) whole milk teaspoon fine sea salt teaspoon freshly ground cardamom seeds cups (360 grams) cold heavy whipping creamConfectioners’ sugar, for dusting



In the bowl of a stand mixer, stir together warm milk and yeast by hand; let stand until foamy, about 5 minutes. Add granulated sugar, egg, and cardamom; using the paddle attachment, beat at low speed until combined.
In a medium bowl, whisk together flour, baking powder, and salt. Add 1 cup (125 grams) flour mixture to yeast mixture; beat on low speed until combined, stopping to scrape bottom and sides of bowl. Gradually add remaining fl our mixture to yeast mixture, beating on low until a shaggy dough forms. With mixer on medium-low speed, add butter, one cube at a time, beating until fully incorporated after each addition. Scrape down paddle and bottom and sides of bowl.
Switch to the dough hook attachment. Beat at low speed until a smooth, soft, slightly tacky dough forms, about 20 minutes, stopping to scrape bottom and sides of bowl and dough hook. Cover and let stand for 10 minutes.
Line baking sheets with parchment paper.
Turn out dough onto a lightly floured surface; divide dough into 9 portions (about 75 grams each). Using floured hands, cup your hand around each dough portion on surface, and shape in a circular motion until a smooth, shiny ball forms. Place about 3 inches apart on prepared pans. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 2 to 2½ hours.
Preheat oven to 400°F (200°C).


On a small rimmed baking sheet, spread almonds in single layer.
Bake until lightly browned and fragrant, 8 to 10 minutes. Let cool completely. Increase oven temperature to 450°F (225°C).
Coarsely chop 2 tablespoons (20 grams) toasted almonds; reserve in a medium bowl. In the work bowl of a food processor, process granulated sugar, milk, salt, cardamom, and remaining whole toasted almonds until almonds are finely chopped. Stir almond mixture into reserved chopped almonds; refrigerate until ready to use.
Bake buns until golden brown, 8 to 10 minutes. Remove from pans, and let cool completely on a wire rack.
Using a serrated knife, cut off top of cooled buns; reserve. Using a spoon, hollow out center of buns to create a well; reserve removed bread.
In a large bowl, beat cold cream with a mixer at medium-high speed until medium-stiff peaks form. Transfer whipped cream to a pastry bag fitted with a large star piping tip.
Crumble reserved bread, and stir into filling; spoon filling into well of buns. Pipe whipped cream onto buns; add top of buns. Dust with confectioners’ sugar.
Serve immediately.

The post Semlor first appeared on Bake from Scratch.

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