Semla (Swedish Cream Buns)

🧂 Ingredients

• for 12 buns Cardamom bun dough(Prepare your favorite enriched sweet dough with cardamom. Ensure it has risen sufficiently before shaping.)
• 200 g Almond paste(Good quality almond paste is essential for flavor.)
• 2-4 tablespoons Milk(Warm milk, for mixing with the almond paste to create a spreadable filling.)
• 400 ml Heavy cream(Cold heavy cream, for whipping.)
• to taste Powdered sugar(For dusting the finished Semlor.)
• 1-2 tablespoons Optional: Granulated sugar(Can be added to the whipped cream for sweetness.)

👨‍🍳 Instructions

1. 1

   Prepare and bake the cardamom buns according to your recipe. Allow them to cool completely on a wire rack. This is crucial to prevent the cream from melting.

   ⏱️ 45 minutes (baking) + cooling time
2. 2

   Once cooled, use a sharp knife to carefully cut off the top third of each bun, creating a 'lid'. Then, gently scoop out the soft interior crumb from the bottom half of the bun, leaving a shell. Be careful not to tear the sides.

   ⏱️ 10 minutes
3. 3

   Place the scooped-out crumb into a bowl. Add the almond paste and 2 tablespoons of warm milk. Mash and mix with a fork or your fingers until a smooth, cohesive paste forms. Add more milk, a teaspoon at a time, if needed to reach a spreadable consistency. The mixture should be thick but not dry.

   ⏱️ 10 minutes
4. 4

   Whip the cold heavy cream until stiff peaks form. If desired, add 1-2 tablespoons of granulated sugar during whipping for added sweetness. Be careful not to over-whip, or it will turn buttery.

   ⏱️ 5 minutes
5. 5

   Spoon or pipe the almond paste mixture generously into the hollowed-out bun shells. Create a slight mound.

   ⏱️ 5 minutes
6. 6

   Top the almond paste filling with a generous swirl or dollop of whipped cream. Pile it high!

   ⏱️ 5 minutes
7. 7

   Place the reserved bun 'lid' on top of the whipped cream. Dust generously with powdered sugar using a sieve.

   ⏱️ 2 minutes
8. 8

   Serve immediately. For the traditional 'hetvägg' experience, place the Semla in a shallow bowl and pour warm milk around it.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The Semla is traditionally eaten on 'Fettisdagen' (Fat Tuesday), the day before Lent begins.
• ✓Don't be shy with the whipped cream; it's a signature element of the Semla.
• ✓For 'hetvägg' (hot wall), gently place the assembled Semla into a bowl and pour warm milk around the base, allowing it to soak slightly before eating.

🔄 Variations

• Serve the Semla in a bowl of warm milk ('hetvägg').
• Experiment with adding a touch of vanilla extract or almond extract to the whipped cream.
• Some variations include a thin layer of jam (like raspberry) on the bun before adding the almond paste.

🥗 Nutrition

Per serving