Semlor (Semlor)

Semlor are Sweden's most beloved seasonal pastry — enriched cardamom buns filled with almond paste and whipped cream, traditionally eaten on Fettisdagen (Shrove Tuesday) but now found in every Swedish bakery from Christmas through Easter. King Adolf Fredrik famously ate himself to death on a meal ending with fourteen semlor in 1771, cementing their legendary status.

Serves: 8

Ingredients

Buns:

• 500g (3½ cups) strong white bread flour
• 7g (2¼ tsp) instant dried yeast
• 200ml (¾ cup + 1 tbsp) whole milk, warm
• 75g (⅓ cup) unsalted butter, softened
• 60g (5 tbsp) caster sugar
• 1 egg, beaten
• 1½ tsp ground cardamom
• ½ tsp fine salt

Filling:

• 150g (5½ oz) marzipan or homemade almond paste
• 3 tbsp (45ml) whole milk
• 300ml (1¼ cups) double cream (heavy cream), well chilled
• 1 tbsp icing sugar (powdered sugar)
• Icing sugar for dusting

Instructions

1. Combine flour, yeast, sugar, cardamom, and salt. Rub in the butter until the mixture resembles breadcrumbs. Add milk and egg and mix to a soft dough. Knead for 10 minutes until smooth and elastic. Cover and rise for 1 hour.
2. Divide dough into 8 equal portions (about 110g each). Shape into tight round buns, place on lined baking trays with space between them, cover, and prove 40 minutes until puffed.
3. Preheat oven to 200°C (400°F). Bake buns for 12–14 minutes until golden brown. Transfer to a wire rack and cool completely — at least 1 hour.
4. Slice the top third off each bun and set lids aside. Scoop out a tablespoon of soft crumb from the interior of each bun base.
5. Grate the marzipan into a bowl, add the reserved crumbs and 3 tbsp milk, and stir to a smooth, spreadable paste. Divide among the bun bases, pressing gently.
6. Whip the cream with icing sugar to soft, billowing peaks. Pipe or spoon generously into each bun on top of the almond paste.
7. Set the lids back on at an angle. Dust heavily with icing sugar and serve immediately.

Cook's Notes: Semlor must be assembled and eaten the same day — the cream softens the bun quickly. In Sweden they are sometimes served floating in a bowl of warm spiced milk (hetvägg), which is well worth trying.