Swedish Cream Buns (Semlor)
Andrea Potischman
Mar 26, 2025
Semlor, those delectable Swedish cream buns, have been making waves in the culinary scene recently, and it’s easy to see why. Originating from Sweden, these delightful treats are traditionally enjoyed during Lent, with the most anticipated day being “Fettisdagen” or Fat Tuesday. However, their popularity has transcended borders, and now they’re savored year-round in many parts of the world.
These buns boast a rich history dating back to the 18th century when they were originally simple buns soaked in warm milk. Over time, they evolved into the indulgent pastries we adore today. Semlor are made from cardamom-spiced, flour dough, filled with almond paste, and topped with a generous dollop of lightly sweetened whipped cream. They strike the perfect balance between sweetness and spice, making them irresistible to pastry enthusiasts.
Cardamon
Cardamom, a fragrant spice from the ginger family, comes from the seeds of plants native to the Indian subcontinent and Indonesia. For centuries, it has been prized in both culinary traditions and natural medicine.
With its complex flavor—blending citrus, mint, and warm spice—cardamom brings a distinctive depth to dishes. Its aromatic, slightly sweet notes make it especially popular in baking, where it enhances the richness of pastries and breads. While it pairs well with both sweet and savory recipes, its ability to elevate baked goods, like these cream buns, makes it a standout ingredient.
Similar pastries include the Finnish Laskiaispulla and the Norwegian Fastelavnsbolle, both of which are traditionally enjoyed during Lent and feature similar sweet fillings. Whether eaten as a seasonal treat or a year-round indulgence, Semlor remains a cherished part of Swedish culinary heritage, delighting taste buds around the world.
Swedish Cream Buns (Semlor)
Ingredients:
For the Cardamom Buns:
- 2 1/4 teaspoons active dry yeast
- 1 cup warmed milk, (about 105-115 degrees F)
- 3 1/2 cups all-purpose flour, divided
- 1/3 cup sugar
- 3/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 egg
- 4 tablespoons unsalted butter, melted and slightly cooled
For the Egg Wash:
- 1 egg
- 1 tablespoon milk
For the Filling:
- 1/4 cup milk
- 3/4 of the bun crumbs from inside the buns
- 7 ounces almond paste grated
- 2 cups heavy cream
- 3 tablespoons Confectioners' sugar, plus additional for garnish
Directions:
- For the Buns: In a small mixing bowl, sprinkle the yeast over the warm milk and stir briefly to combine. Let sit until frothy, about 5-10 minutes.
- In the bowl of a large kitchen mixer fitted with a dough hook, combine the flour, sugar, cardamom, and salt. Add the yeast and milk mixture, egg, and melted butter. Mix on low until the dough comes together. Turn the mixer up to medium and knead until smooth and elastic, about 1-2 minutes. Place the dough in a lightly greased large mixing bowl. Cover with a clean kitchen towel and let rise in a warm place for about 1-2 hours until doubled in size.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment or lightly grease.
- Separate the risen dough into 12 equal pieces.
- Form each piece into a ball and arrange them 2 inches apart on the prepared baking sheet. Cover with the kitchen towel and let rise until puffed about 30 minutes.
- In a small bowl, whisk together the egg and milk for the egg wash. Brush the egg-milk mixture evenly over the buns.
- Place the buns in the oven and bake until golden brown, about 12 minutes. Transfer to a wire rack and allow to cool to room temperature.
- To Assemble: Once the buns have cooled, cut a 1/2-inch thick top from each bun and set aside.
- Gently scoop out the center of each bun, leaving about 1/2 inch around the edges, and place the bread pieces into a medium mixing bowl. Add the milk to the bread pieces to soften. Mix in the almond paste. Using your hands, knead the mixture together to make a smooth paste.
- Fill each hollowed-out bun with about 1-1 1/2 tablespoons of the prepared almond mixture.
- To the bowl of a kitchen mixer filled with a whisk attachment, add the heavy cream and beat on high until soft, stiff peaks form. Add the confectioners' sugar and mix to blend, being careful not to over-mix.
- Transfer the whipped cream to a large pasty piping bag fitted with a star tip . Pipe the whipped cream over the filling on each of the buns. Place the top of each bun over the whipped cream and dust with confectioners' sugar. Serve immediately.
