Print

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

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 10 reviews

Semlor are traditional Swedish buns enjoyed on Fat Tuesday, featuring cardamom-spiced yeast buns filled with a rich almond paste and topped with fresh whipped cream. These soft, slightly sweet buns are glazed and baked to golden perfection before assembly, making them a festive and indulgent treat perfect for celebrating Swedish culture and wintertime.

Ingredients

Buns:

  • 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

Glaze:

  • 1 egg yolk
  • 1 Tbsp cream

Almond Paste:

  • 1 fresh egg white (use caution – raw egg, see notes)
  • 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

  1. Activate Yeast: In a bread machine or stand mixer bowl, combine lukewarm water, dry yeast, and ½ tsp sugar. Allow it to rest for a few minutes until the yeast activates and becomes frothy.
  2. Mix Wet Ingredients: In a separate bowl or measuring cup, whisk together the warmed milk, melted butter, and beaten egg. Add this mixture to the activated yeast.
  3. Add Dry Ingredients and Knead: Add the cardamom, flour, remaining sugar, and salt to the wet mixture. Using the dough setting on a bread machine, dough hook on stand mixer, or by hand, mix and knead until the dough is smooth and slightly sticky.
  4. First Rise: Let the dough rise in the machine or covered on the counter until it doubles in size, which typically takes about 1 to 1.5 hours.
  5. Shape Buns: After rising, punch down the dough and let it rest for 5 minutes. Divide the dough into 15 to 18 equal pieces and shape each into a round ball. Place the buns on a greased or silicone-lined baking sheet, spacing about 1 inch apart to prevent sticking.
  6. Second Rise with Steam: Place the tray in the oven (turned off) with a cup of boiling water to create steam. Allow the buns to rise for about 30 minutes or until doubled in size.
  7. Glaze Buns: Mix the egg yolk and cream together and gently brush this glaze over the tops of the risen buns for a shiny, golden crust.
  8. Bake: Preheat the oven to 350ºF (175ºC). Bake the buns for approximately 20 minutes or until golden brown and cooked through.
  9. Prepare Almond Paste: While the buns bake, whip the fresh egg white to soft peaks. Gently fold in the ground almonds and powdered sugar to form the almond paste. Cover and set aside.
  10. Cool Buns: Remove the buns from the oven and transfer to a cooling rack. Allow them to cool completely before assembling.
  11. Whip Cream: Whip the cream until stiff peaks form, adjusting the quantity as needed for assembly.
  12. Assemble Semlor: Using a sharp knife, cut off the tops of the buns, making a cone-shaped lid. Hollow out a small portion of the inside of the bun to create a cavity for filling. Spoon a generous amount of almond paste into the cavity, followed by a generous dollop of whipped cream. Replace the tops and dust with powdered sugar.

Notes

  • For a raw egg-free almond paste, use pasteurized egg white or omit it and add a small amount of cream or milk to bind the almond mixture.
  • Using fresh, high-quality eggs from trusted sources is essential if consuming raw egg whites.
  • Ensure buns have enough space while rising to avoid them sticking together.
  • The steam step in the oven helps create soft buns with tender crusts.
  • Whipped cream can be sweetened lightly if desired before assembly.
  • These buns are best enjoyed the day they are made for optimal freshness.

Find it online: https://marthatasty.com/semlor-traditional-swedish-fat-tuesday-buns-with-almond-paste-and-whipped-cream-recipe/