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Swedish Cream Buns

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Swedish semlor are soft, fluffy cardamom-spiced buns traditionally filled with almond paste and topped with whipped cream—an iconic treat enjoyed during Lent and beloved year-round for its rich, comforting flavor.

Ingredients

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  • 250ml whole milk, warmed
  • 75g unsalted butter, melted
  • 75g granulated sugar
  • 7g (1 packet) active dry yeast
  • 1/2 tsp salt
  • 1 tsp ground cardamom
  • 1 egg
  • 400g all-purpose flour (plus more for dusting)
  • 150g almond paste
  • 2–3 tbsp milk (for filling)
  • Crumbed centers from the buns (optional)
  • 300ml heavy cream, whipped to soft peaks
  • Powdered sugar, for dusting

Instructions

  1. Combine warm milk, yeast, and a pinch of sugar in a bowl. Let sit 5–10 minutes until foamy.
  2. Stir in melted butter, remaining sugar, salt, cardamom, and egg. Gradually mix in flour.
  3. Knead the dough for 8–10 minutes until smooth and elastic. Cover and let rise for 1 hour.
  4. Divide into 10–12 portions, shape into balls, and place on a parchment-lined tray. Let rise for another 30–40 minutes.
  5. Preheat oven to 190°C (375°F). Brush buns with beaten egg and bake 15–18 minutes until golden. Let cool completely.
  6. Cut off the top of each bun and scoop out a bit of the center.
  7. Mix the bun crumbs with almond paste and 2–3 tbsp milk to form a smooth filling.
  8. Fill the hollow of each bun with almond mixture, pipe whipped cream on top, and replace the lid.
  9. Dust with powdered sugar before serving.

Notes

  • Freshly ground cardamom offers the best aroma and flavor.
  • Store unfilled buns in an airtight container and fill just before serving.
  • Use store-bought almond paste or make your own with ground almonds and sugar.
  • For a twist, flavor whipped cream with a touch of vanilla or orange zest.

Nutrition

Find it online: https://yumfoodusa.com/swedish-cream-buns/