Semla (Swedish Cardamom Bun with Almond Cream)

Name: Semla (Swedish Cardamom Bun with Almond Cream)
Prep time: 35 min
Cook time: 18 min
Total time: 53 min
Yield: 4 servings
Cuisine: Swedish
Ingredients: bread flour 300 g; milk 160 ml; instant yeast 5 g; sugar 45 g; butter 50 g; ground cardamom 1 tsp; almond paste 140 g; heavy cream 180 ml

Quick answer

Total time: 53 min
Level: Hard
Servings: 4 servings
Ingredients: 8

About this dish

These Swedish buns are scented with cardamom; their tops are cut off, the crumb is scooped out and mixed with almond paste, and the hollow is refilled before a tall swirl of whipped cream goes on.

The dense almond filling and light cream arrive in the same bite, and the lid goes back on under a dusting of powdered sugar that looks like fresh snow. Serve them right after assembly.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Combine 300 g bread flour, 5 g instant yeast, 45 g sugar, and 1 tsp ground cardamom.

Add 160 ml milk and mix until no dry flour remains and the dough gathers into one rough mass.
2

Add 50 g butter in small pieces once the dough has formed, then knead for 8-10 minutes.

Stop when the surface looks smoother, the dough stretches slightly, and it sticks less to your hands.
3

Let the dough rise in a warm place until it is about doubled.

If a gentle press springs back slowly, divide it into 4 equal pieces and shape each piece into a tight, smooth ball.
4

Let the shaped buns rise again until puffy, then bake at 180C for 15-18 minutes.

Remove them when the tops are evenly golden brown, and cool completely before cutting or adding cream.
5

Cut a lid from the top of each cooled bun and scoop out some crumb without breaking the sides.

Mix the crumb with 140 g almond paste, then spoon it back in so the filling is moist and compact.
6

Whip 180 ml cold heavy cream until it holds its shape, then pipe or spoon it generously over the almond filling.

Replace the lids, dust lightly with powdered sugar if available, and serve while the cream is cold.