📝 About This Recipe
The Semla is Sweden’s most beloved seasonal treasure, a cloud-like cardamom bun traditionally enjoyed on Shrove Tuesday to celebrate the end of winter. This iconic pastry features a pillowy yeast dough filled with a rich, nutty almond paste and topped with a generous swirl of lightly sweetened whipped cream. Every bite offers a perfect harmony of aromatic spice, creamy texture, and the sophisticated crunch of roasted almonds.
🥗 Ingredients
The Cardamom Dough
- 1 1/4 cups Whole milk (warmed to 100°F/38°C)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 7 tablespoons Unsalted butter (melted and cooled slightly)
- 1/2 cup Granulated sugar
- 1 tablespoon Cardamom seeds (freshly crushed in a mortar and pestle)
- 1/2 teaspoon Fine sea salt
- 3 1/2 to 4 cups All-purpose flour (measured by weight if possible (approx. 450-500g))
- 1 large Egg (for egg wash, beaten with a splash of water)
The Almond Filling
- 7 ounces Almond paste (high quality, at least 50% almonds)
- 1/4 cup Roasted almonds (finely chopped for texture)
- 3-4 tablespoons Milk (to loosen the paste)
- 1/2 teaspoon Vanilla extract
The Topping
- 1 1/2 cups Heavy whipping cream (very cold)
- 2 tablespoons Powdered sugar (plus extra for dusting)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm milk and let it sit for 5-10 minutes until it becomes foamy.
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2
Stir in the melted butter, sugar, freshly crushed cardamom, and salt until well combined.
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3
Gradually add the flour, one cup at a time, using the dough hook attachment or a sturdy wooden spoon. Knead for about 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
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4
Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free spot for about 60 minutes, or until doubled in size.
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5
Turn the dough onto a lightly floured surface and divide it into 12 equal pieces (roughly 80g each). Roll each piece into a smooth, tight ball.
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6
Place the balls on a parchment-lined baking sheet, leaving at least 2 inches between them. Cover and let rise for another 45-60 minutes until very puffy.
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7
Preheat your oven to 400°F (200°C). Gently brush the tops of the risen buns with the egg wash.
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8
Bake for 12-15 minutes until the buns are a deep golden brown. Transfer to a wire rack and let them cool completely before filling.
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9
Once cool, use a sharp knife to cut a small 'lid' off the top of each bun (either a circle or a triangle shape). Use a fork to scoop out about a tablespoon of the bread crumbs from the center of the bun, creating a small well.
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10
Prepare the filling: Grate the almond paste into a bowl. Mix in the bread crumbs you removed, the chopped almonds, vanilla, and enough milk to create a thick, spreadable paste.
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11
Spoon a generous amount of the almond mixture into the hollowed-out center of each bun.
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12
Whip the heavy cream and 1 tablespoon of powdered sugar until stiff peaks form. Pipe or spoon a large swirl of cream over the almond filling.
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13
Place the bread 'lids' back on top of the cream and finish with a heavy dusting of powdered sugar.
💡 Chef's Tips
Always use freshly crushed cardamom seeds rather than pre-ground powder for that authentic Scandinavian punch. Don't over-flour the dough; it should be slightly tacky to ensure the buns remain soft and airy. When whipping the cream, stop just as it reaches stiff peaks; over-whipping will make it buttery rather than silky. If the almond paste is too hard, microwave it for 10 seconds to soften it before mixing with the milk.
🍽️ Serving Suggestions
Serve 'Hetvägg' style: place the semla in a shallow bowl of warm milk flavored with a pinch of cinnamon. Pair with a strong cup of black coffee (Swedish 'fika' style) to balance the sweetness. A glass of cold milk is the traditional accompaniment for children. Serve immediately after assembly to enjoy the contrast between the soft bun and fresh cream.