📝 About This Recipe
These iconic Shrovetide buns are a cornerstone of Scandinavian winter tradition, featuring a buttery, cardamom-scented yeast dough filled with rich vanilla pastry cream and sweet almond remonce. Unlike the split-cream versions, these traditional 'gammeldags' buns are baked with the filling inside, resulting in a soft, pillowy treasure chest of molten custard. Topped with a glossy chocolate glaze, they offer a perfect balance of warming spices and decadent textures that make the cold February days feel truly celebratory.
🥗 Ingredients
The Cardamom Dough
- 250 ml Whole milk (lukewarm, approx 37°C)
- 25 g Fresh yeast (or 7g dry yeast)
- 1 piece Egg (large, at room temperature)
- 75 g Granulated sugar
- 1 teaspoon Ground cardamom (freshly ground is best)
- 1/2 teaspoon Salt
- 500 g All-purpose flour (plus extra for dusting)
- 100 g Unsalted butter (softened and cubed)
Vanilla Pastry Cream (Kagecreme)
- 2 pieces Egg yolks
- 2 tablespoons Granulated sugar
- 2 tablespoons Cornstarch
- 250 ml Whole milk
- 1 piece Vanilla bean (seeds scraped)
Almond Remonce Filling
- 50 g Marzipan (grated)
- 50 g Unsalted butter (softened)
- 50 g Sugar
Glaze and Topping
- 100 g Dark chocolate (chopped)
- 50 ml Heavy cream
- 1 tablespoon Freeze-dried raspberries (optional garnish)
👨🍳 Instructions
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1
Start with the pastry cream: Whisk egg yolks, sugar, and cornstarch in a bowl until smooth. In a small saucepan, heat milk and vanilla seeds/pod until just simmering.
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2
Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking vigorously until it thickens into a dense custard. Remove from heat, cover with plastic wrap directly on the surface, and chill completely.
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3
For the dough: Dissolve the yeast in the lukewarm milk in a stand mixer bowl. Add the egg, sugar, cardamom, and salt, mixing until combined.
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4
Gradually add the flour. Once the dough starts to form, add the softened butter cubes one by one. Knead for 8-10 minutes on medium speed until the dough is smooth, elastic, and pulls away from the sides.
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5
Cover the dough with a damp cloth and let it rise in a warm spot for about 1 hour, or until doubled in size.
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6
While the dough rises, prepare the remonce by mashing the grated marzipan, butter, and sugar together with a fork until it forms a uniform paste.
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7
Punch down the risen dough and roll it out on a lightly floured surface into a large square (about 30x40 cm). Cut the dough into 12 equal smaller squares.
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8
Place a teaspoon of almond remonce and a tablespoon of the chilled vanilla cream in the center of each square.
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9
Carefully fold the four corners of each square toward the center. Pinch the edges together very tightly to seal the filling inside, then gently round the bun with your hands, placing it seam-side down on a baking sheet lined with parchment paper.
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10
Cover the buns and let them proof for another 45 minutes. Preheat your oven to 200°C (400°F).
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11
Bake the buns for 12-15 minutes until they are golden brown. Transfer to a wire rack and let them cool completely before glazing.
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12
Make the glaze: Heat the cream until simmering, pour over the chopped chocolate, and let sit for 2 minutes. Stir until glossy. Dip the top of each cooled bun into the chocolate and sprinkle with freeze-dried raspberries if desired.
💡 Chef's Tips
Ensure the pastry cream is completely cold before filling the dough; if it's warm, it will melt the butter in the dough and cause leaks. Pinch the seams of the buns very firmly—any small gap will allow the custard to escape during baking. For the softest texture, don't over-flour your work surface; the dough should be slightly tacky but manageable. If you prefer the Swedish style (Semla), omit the baking-in-filling and instead cut off the top of the baked bun, scoop out some crumb, fill with almond paste and whipped cream, then replace the lid. Freshly ground cardamom seeds provide a much more intense and floral aroma than pre-ground powder.
🍽️ Serving Suggestions
Serve with a steaming cup of strong Scandinavian filter coffee to balance the sweetness. A glass of cold milk is the traditional accompaniment for children. Pair with a spiced Chai latte for a modern, cozy afternoon treat. Best enjoyed on the day of baking, but can be refreshed for 10 seconds in the microwave the next day. Serve as part of a 'Fastelavn' party spread with traditional costumes and decorations.