This delightful dessert is called a Semla (plural: Semlor) in Swedish, also known as a Swedish Cream Bun or Lenten Bun in English. It’s a traditional pastry eaten especially before Lent.
Swedish Cream Buns (Semla) – Recipe
Ingredients:
For the buns:
- 3 ½ cups all-purpose flour
- ¼ cup sugar
- 2 ¼ tsp instant yeast (1 packet)
- 1 tsp ground cardamom (optional but traditional)
- ¼ tsp salt
- 1 cup warm milk
- ¼ cup unsalted butter, softened
- 1 egg
For the filling:
- 1 cup whipping cream (cold)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
- Optional: almond paste (about ½ cup), traditional in authentic Semlor
Instructions:
1. Make the Dough:
In a large bowl, mix flour, sugar, yeast, salt, and cardamom. Add warm milk, butter, and egg. Knead into a smooth, elastic dough (around 10 minutes).
2. Let it Rise:
Cover and let it rise in a warm place until doubled (about 1–1.5 hours).
3. Shape the Buns:
Divide the dough into equal portions (about the size of a small apple). Roll into balls and place on a baking sheet lined with parchment paper.
4. Second Rise:
Cover and let rise again for 30–45 minutes.
5. Bake:
Preheat the oven to 190°C (375°F). Bake buns for 12–15 minutes until golden. Let cool completely.
6. Prepare the Cream:
Whip the cold cream with powdered sugar and vanilla until stiff peaks form.
7. Assembly:
Cut off a “lid” from the top of each bun. Scoop out a little of the center (optional) and fill with almond paste (if using). Pipe or spoon the whipped cream generously. Replace the lid and dust with powdered sugar.