Semla

A semla is a traditional Swedish cardamon bun filled with almond paste and sweet cream. Also known as semlor, they're a popular treat on Fat Tuesday.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 442 Calories

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 4 teaspoons baking powder
• 5 cups all-purpose flour
• 1 teaspoon ground cardamom
• confectioners' sugar for dusting
• 2 cups whipping cream
• 1 (.25 ounce) envelope active dry yeast
• 5 ounces marzipan
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 0.5 cup milk, or as needed
• 0.66666668653488 cup butter, melted
• 1.5 cups warm milk (70 to 80 degrees F)

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

For the buns: Whisk milk, butter, and eggs together in a large bowl. Sprinkle yeast on top; let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Meanwhile, sift 5 cups flour, 1/2 cup sugar, cardamon, and salt into a large bowl.

Step 3

When yeast has softened, stir flour mixture into milk mixture to form a soft dough. Cover the bowl with a damp cloth, and allow to rise in a warm place for 30 minutes. Lightly grease baking sheets; set aside.

Step 4

Sift 1 cup flour and baking powder together. Stir into risen dough, then turn it out onto a lightly floured surface and knead until smooth and elastic. Shape into 16 balls (or 24 if you'd like smaller semla) and place onto prepared baking sheets. Cover with a damp cloth, and allow to rise until doubled in bulk, 35 to 40 minutes.

Step 5

Bake in the preheated oven until golden brown and the center is firm, about 10 to 15 minutes. Cool buns on a wire rack to room temperature.

Step 6

For the fillings: Once cool, cut a slice about 1/2-inch thick off of the top of each bun and set aside. Scoop or cut out the center of the buns, leaving a shell about 1/2-inch thick. Tear the removed bread into small pieces and place into a bowl. Moisten the bread with milk, then mix in marzipan until smooth. Add additional milk if needed until the marzipan filling is nearly as soft as pudding; set aside.

Step 7

Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 2 tablespoons sugar gradually, continuing to beat until soft peaks form.

Step 8

Fill each shell with a spoonful of marzipan filling. Pipe whipped cream on top of filling to 1/2 inch over the top of each bun. Replace the tops onto the buns; dust with confectioner's sugar before serving.