Swedish Cream Bun Cake, also known as “Semla” or “Semlor,” is a traditional Swedish pastry that is popular during Lent, particularly on “Fat Tuesday” or “Shrove Tuesday” (known as “Fettisdagen” in Swedish). It is a cardamom-spiced sweet bun filled with almond paste and whipped cream that is typically served with a bowl of warm milk. Here’s a recipe to help you make this delectable Swedish treat:
Ingredients:
For the sweet buns:
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup warm milk (around 110°F/43°C)
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon ground cardamom
For the almond paste filling:
- 1 cup almond meal or ground almonds
- 1/2 cup powdered sugar
- 1/4 cup milk
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For serving:
- Powdered sugar for dusting
Instructions:
For the sweet buns:
- In a large mixing bowl, whisk together the flour, granulated sugar, salt, and ground cardamom.
- In a small bowl, dissolve the yeast in warm milk. Let it sit for a few minutes until it becomes foamy.
- Add the softened butter and beaten egg to the yeast mixture. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes, or until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
- Preheat your oven to 375°F (190°C).
- Once the dough has risen, divide it into 12 equal pieces and shape them into round balls. Place the balls on a baking sheet lined with parchment paper.
- Let the buns rise for an additional 30 minutes.
- Bake the sweet buns in the preheated oven for about 15-18 minutes, or until they turn golden brown. Remove them from the oven and let them cool completely.
For the almond paste filling:
- In a bowl, mix together the almond meal (or ground almonds) and powdered sugar.
- Gradually add the milk, stirring until you achieve a smooth and spreadable consistency. You may need to adjust the amount of milk as needed.
For the whipped cream:
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assembling the Swedish Cream Bun Cake (Semla):
- Cut the tops off the cooled sweet buns and set them aside.
- Scoop out some of the center of each bun to create space for the filling.
- Fill each bun with a generous dollop of almond paste filling.
- Pipe or spoon whipped cream over the almond paste filling.
- Place the tops of the sweet buns back on top of the whipped cream.
- Dust the Swedish Cream Bun Cakes with powdered sugar.
As is customary in Sweden, serve the Swedish Cream Bun Cakes with a cup of warm milk. This classic Swedish pastry features a delightful combination of cardamom-spiced buns, almond paste, and fluffy whipped cream!