Swedish
Semla
A classic Swedish cardamom wheat bun filled with soft almond paste and a generous swirl of whipped cream. The cut lid and snowy dusting of icing sugar make it feel just like fika in late winter.
Watch it madeFood Wishes · 9:04
Ingredients
- Whole milk, lukewarm100 ml
- Fresh yeast12 g
- Granulated sugar20 g
- Freshly ground cardamom1/2 tsp
- Fine salt1/4 tsp
- Plain wheat flour180 g, plus extra for dusting
- Unsalted butter, softened25 g
- Egg, beaten1, for brushing
- Swedish almond paste75 g
- Milk or cream, for filling1 to 2 tbsp
- Heavy whipping cream150 ml
- Icing sugar1 tbsp, for dusting
Method
- Crumble the fresh yeast into the lukewarm milk and stir until dissolved.
- Add the sugar, cardamom, salt, and most of the flour, then mix into a soft dough.
- Knead in the softened butter and continue kneading for 8 to 10 minutes, adding only enough remaining flour to make the dough smooth and elastic.
- Cover the dough and let it rise in a warm place for about 45 minutes, or until nearly doubled.
- Divide the dough into 2 equal pieces and shape each into a tight, smooth round bun.
- Place the buns on a lined baking tray, cover loosely, and let them prove for 35 to 45 minutes until puffy.
- Heat the oven to 225°C.
- Brush the buns lightly with beaten egg and bake for 8 to 10 minutes, until deep golden and cooked through.
- Transfer the buns to a rack and let them cool completely.
- Cut a small triangular lid from the top of each bun and scoop a little crumb from the centre into a bowl.
- Grate or crumble the almond paste into the bowl with the bun crumbs, then stir in 1 to 2 tablespoons milk or cream until the filling is soft, moist, and spoonable.
- Spoon the almond filling back into the hollowed buns.
- Whip the heavy cream to soft but stable peaks and pipe or spoon it generously over the almond filling.
- Set the triangular lids back on top and dust the semlor with icing sugar before serving.
Common questions
Can I substitute instant yeast for fresh yeast in semla dough?
Yes. Use about one-third the amount by weight: 5 g fresh yeast equals roughly 1.7 g instant yeast. Mix it with the dry ingredients instead of dissolving in milk, and keep the milk lukewarm, not hot.
How long does semla take from start to finish?
Plan on about 2 to 2.5 hours total. That includes mixing and kneading, 45 minutes for the first rise, 35 to 45 minutes for proofing, plus baking and cooling before filling.
What are the most common mistakes when making semla buns?
Using milk that is too hot can kill the yeast, while too much flour makes the buns dry and dense. Also avoid under-kneading; the dough should be smooth and elastic, and don’t overbake or they’ll lose their soft texture.
How should I store semla after assembling them?
Assembled semla are best eaten the same day, because the cream softens the buns quickly. If needed, store them covered in the fridge for up to 1 day, but the texture is best if the buns, filling, and cream are kept separate until serving.
What is the best way to serve semla?
Serve the buns slightly cool or at room temperature, filled with the almond paste mixture and a generous spoonful or piping of whipped cream, then cap with the top. Dust lightly with icing sugar just before serving.