Name: Semlor: Traditional Swedish Fat Tuesday Buns with Almond Paste and Whipped Cream Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 20 min
Cuisine: Swedish
Ingredients: 4 cups all-purpose flour or bread flour, add more if needed; 2 tsp dry yeast; ⅓ cup + ½ tsp sugar, divided; ½ cup milk, warmed; ⅓ cup butter, melted; 1 tsp salt; 1 egg, slightly beaten; 1 tsp cardamom; ½ cup lukewarm water; 1 egg yolk; 1 Tbsp cream; 1 fresh egg white (use caution – raw egg, see notes); ½ cup ground almonds without skins; ¾ cup powdered sugar; 2 cups whipping cream, as needed; 1 Tbsp powdered sugar, for dusting

Jump to Recipe· 3.9 from 10 reviews

If you have a sweet tooth that craves something both rich and comforting, you’re in for a real treat with the Semlor: Traditional Swedish Fat Tuesday Buns with Almond Paste and Whipped Cream Recipe. These golden, cardamom-infused buns are tender yet sturdy enough to hold a luscious filling of creamy almond paste and fluffy whipped cream, making each bite an absolute delight. Perfect for celebrating Fat Tuesday or simply indulging in a Scandinavian classic, this recipe brings warmth, flavor, and a little bit of tradition right to your kitchen.

Ingredients You’ll Need

A soft, round bun is sliced in half horizontally with the top half dusted with a light layer of white powdered sugar. Between the two halves is a thick, smooth layer of white cream that swirls outward slightly beyond the bun edges, showing a light and fluffy texture. The bun sits centered on a white plate decorated with pink and green floral patterns, all placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Semlor: Traditional Swedish Fat Tuesday Buns with Almond Paste and Whipped Cream Recipe lies in its simplicity. Every ingredient plays a starring role, from the fragrant cardamom adding that signature Scandinavian touch to the rich almond paste that makes these buns unforgettable. Here’s what you’ll need to create this masterpiece:

4 cups all-purpose or bread flour: Provides structure and the perfect tender crumb for the buns.
2 tsp dry yeast: This magical ingredient helps the dough rise to fluffy perfection.
⅓ cup + ½ tsp sugar (divided): Adds just the right amount of sweetness to balance flavors.
½ cup warm milk: Activates the yeast and enriches the dough with mild creaminess.
⅓ cup melted butter: Adds richness and a tender texture to the buns.
1 tsp salt: Enhances all the other flavors without overpowering.
1 egg, slightly beaten: Binds and enriches the dough for a beautiful crumb.
1 tsp ground cardamom: Lends a warm, aromatic note essential for authentic Semlor.
½ cup lukewarm water: Keeps your dough moist and soft while activating yeast.
1 egg yolk + 1 Tbsp cream (for glaze): Creates a gorgeous golden finish on the buns.
Almond Paste: Made with 1 fresh egg white (optional), ½ cup ground almonds, and ¾ cup powdered sugar—this luscious filling is the heart of the Semla.
2 cups whipping cream: Whipped until fluffy, it’s the divine topping that makes this treat irresistible.
1 Tbsp powdered sugar (for dusting): A delicate snowy finishing touch.

How to Make Semlor: Traditional Swedish Fat Tuesday Buns with Almond Paste and Whipped Cream Recipe

Step 1: Activate the Yeast

Begin by combining the lukewarm water, yeast, and a small portion of sugar (½ tsp) in your mixing bowl or bread machine. Let it rest until the yeast bubbles and foams, signaling it’s alive and ready to work its magic in your dough. This step is crucial for achieving that perfect rise.

Step 2: Mix the Wet Ingredients

Next, whisk together the warm milk, melted butter, and beaten egg. Once mixed, pour this creamy blend into the bubbling yeast mixture. This combination will create a luscious base for your dough, ensuring each bun is tender and flavorful.

Step 3: Combine Dry Ingredients and Knead the Dough

Now, add the all-important cardamom, flour, remaining sugar, and salt to your wet mixture. Use a bread machine on the dough setting, a stand mixer with a dough hook, or your hands to knead until you have a slightly sticky, elastic dough. Kneading well not only develops gluten but ensures a soft, airy texture.

Step 4: First Rise

Cover the dough and let it rise on your counter until doubled in size. This may take an hour or two but patience here yields those fluffy Semlor buns everyone raves about.

Step 5: Shape the Buns

Once risen, gently punch down the dough and let it rest for 5 minutes. Divide into about 15 to 18 equal pieces and roll them into smooth round balls. Place onto a greased or silicone-lined baking sheet with space to breathe—trust me, they puff up beautifully when given a little room.

Step 6: Second Rise in Warm Oven

Place your tray inside a turned-off oven with a cup of boiling water to create steam. Let the buns rise until doubled, roughly 30 minutes. This cozy environment helps develop a soft crust.

Step 7: Glaze and Bake

Gently brush each bun with a mixture of egg yolk and cream to give them a gorgeous golden glow after baking. Bake in a 350º F (175º C) oven for about 20 minutes until they’re beautifully golden and inviting.

Step 8: Prepare the Almond Paste

While the buns cool, whip the egg white until soft peaks form (or skip the egg white for an egg-free version). Gently fold in the ground almonds and powdered sugar until you have a smooth, spreadable marzipan filling.

Step 9: Assemble Your Semlor

When the buns are completely cool, slice off the tops and hollow out just enough interior to hold a spoonful or more of the almond paste. Pipe or spoon fluffy whipped cream on top of the paste, crown with the bun’s “lid,” and finish with a light dusting of powdered sugar. Your Semlor are now ready to charm everyone at your table!

How to Serve Semlor: Traditional Swedish Fat Tuesday Buns with Almond Paste and Whipped Cream Recipe

The image shows a soft, shiny brown bun topped with a thick swirl of white whipped cream, with a smaller round piece of the bun placed on top of the cream. Powdered sugar is being sprinkled over the top layer, adding a light dusting. In the background, there are more plain brown buns placed on a black cooling rack. The surface beneath the rack is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an eye-catching touch, dust the assembled Semlor generously with powdered sugar. You can also sprinkle a pinch of cinnamon or add a few edible flower petals for a whimsical flair. Each option will make your buns not just tasty but truly irresistible on the table.

Side Dishes

These buns shine on their own with a warm cup of coffee or tea, but you could complement them with fresh berries or a light fruit salad if you want to balance the richness. A small bowl of custard or hot chocolate also pairs beautifully for a cozy afternoon treat.

Creative Ways to Present

Try serving your Semlor on a rustic wooden board for a traditional look or a pastel-colored cake stand to brighten up any gathering. For an extra fun twist, consider single-serving clear jars layered with crumbled bun, almond paste, whipped cream, and a dusting of powdered sugar for a “deconstructed” take that guests will love.

Make Ahead and Storage

Storing Leftovers

If you have any Semlor left over (though I bet they won’t last long), keep them in an airtight container in the refrigerator. They’ll stay fresh for up to two days, but keep in mind the cream might soften the buns slightly over time.

Freezing

You can freeze unfilled buns by wrapping them tightly in plastic and placing them in a freezer-safe bag for up to a month. When you’re ready to enjoy, thaw them at room temperature, then fill with almond paste and whipped cream for best results.

Reheating

Gently warm your buns in a 300º F oven for 5 to 7 minutes to refresh their softness before assembling. Avoid microwaving to keep the crumb from becoming rubbery, and always add whipped cream fresh after warming to maintain its fluffy texture.

FAQs

Can I make Semlor without raw egg whites in the almond paste?

Absolutely! You can omit the egg white and simply blend ground almonds with powdered sugar for a safe and equally delicious almond paste that still maintains the classic texture and sweetness.

Is cardamom essential in Semlor?

Cardamom is a signature spice that gives Semlor its distinctive warm and aromatic flavor. While you can technically skip it, it’s definitely worth including to experience the traditional taste that Scandinavian kitchens treasure.

Can I use store-bought almond paste instead of making it?

You can, but homemade almond paste usually tastes fresher and can be adjusted to your preference for sweetness and texture, making your Semlor extra special.

How long do Semlor last once assembled?

Once filled with cream, Semlor are best enjoyed the same day for maximum freshness. The cream can cause the buns to become soggy if stored for too long.

Can I make this recipe gluten-free?

This recipe relies on wheat flour for its structure, but you can experiment using gluten-free flour blends designed for yeast breads. Just note that texture and rise might differ slightly from the traditional version.

Final Thoughts

There’s something truly heartwarming about making and sharing Semlor: Traditional Swedish Fat Tuesday Buns with Almond Paste and Whipped Cream Recipe. Whether you’re honoring an old tradition or discovering these delightful buns for the first time, the combination of cardamom-scented bread, sweet almond filling, and fluffy cream creates a cozy, unforgettable experience. So roll up your sleeves, grab your ingredients, and treat yourself and your loved ones to this slice of Scandinavian bliss—you won’t regret it!