🇸🇪 Sweden recipe
Semla
No Swedish pastry inspires more passion than the semla. These cardamom-perfumed wheat buns are split open, hollowed slightly, and filled with a rich almond paste that mingles with the crumbs to form a moist, marzipan-like filling, then crowned with an extravagant cloud of whipped cream and the bun lid dusted with powdered sugar. Originally eaten only on Fat Tuesday before Lent, Swedes now enjoy them from Christmas through Easter, consuming over 40 million each year.
Prep1 hr 30 mins
Cook15 mins
Serves8
Difficultymedium
Ingredients
- For the buns:
- 300ml whole milk, lukewarm
- 7g instant dried yeast (1 sachet)
- 80g unsalted butter, melted and cooled
- 60g caster sugar
- 1 teaspoon ground cardamom
- ½ teaspoon salt
- 1 large egg
- 500g strong bread flour, plus extra for kneading
- 1 egg beaten with 1 tablespoon milk, for glazing
- For the filling:
- 200g almond paste (not marzipan)
- 100ml whole milk
- Reserved bun crumbs from hollowing
- ½ teaspoon almond extract
- For the cream:
- 400ml heavy cream, very cold
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract
- Icing sugar, for dusting
Method
11 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 380
- Protein
- 8 g
- Carbs
- 44 g
- Fat
- 20 g
