Semla bun is a Swedish bun flavored with cardamom; filled with marzipan and whipped cream, and dusted with some icing sugar.
A few weeks ago I asked you on Facebook to share some of your favorite recipes from your country, so I can make them and post them here on the blog.
Today's recipe is Laurie's request. Semla.
Semla or
Traditionally semla is served for fettisdag (Shrove Tuesday, or Fat Tuesday). These buns are eaten as the last celebratory feast before the Christian fasting period of Lent.
In Sweden, bakeries start selling these already in January. Fat Tuesday - Shrove Tuesday or Mardi Gras - is the day when people eat at least one and maybe more of these buns.
Semla Dough
The ingredients for these buns are very simple. Flour, milk, eggs, butter and a little bit of ground cardamom.
I made the dough in a bread machine. The weather here is kind of cool (72F/22C) and the machine helps it rise even when the weather is cold.
I used the "dough" setting and it took 1:30 hours from start to finish.
When the dough was done rising. I divided the dough into 10 equal balls and let it rise again for another 30 minutes.
Before baking these buns, I brushed them with a mixture of yolk and milk.
Homemade Marzipan
These semlor are filled with marzipan. A lot of the recipes online said to cut some marzipan, mix it with milk and bread crumbs and then use that mixture to fill the buns.
Nuts are very expensive in Paraguay, and I don't think I can even get marzipan here. So I found this recipe from Christina's Cucina, where she uses ground almonds (that I just happen to have), an egg white and icing sugar.
While the buns where cooling, I made this almond paste. Very simple and yummy.
I don't remember having marzipan before, so I'm not sure if this is the right consistency and flavor. Nevertheless, it worked just fine!
Take a bite. It's messy and oh, so delicious!
Thanks Laurie for mentioning these buns!
If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen
Easter recipes:
Swedish Semla Bun
Ingredients
Buns:
- 1 1/4 cup whole milk
- 1/3 cup butter (75g)
- 1/4 cup sugar (50g)
- 2 teaspoons dry yeast
- 1 egg
- 4 cups flour
- 1 teaspoon salt
- 2 teaspoons ground cardamom
- 1 egg yolk (for brushing the buns)
- 1 tablespoon milk
Marzipan:
- 1 egg white
- 1/2 cup ground almonds (60g)
- 3/4 cup icing sugar (93g)
To assemble:
- 1 cup whipping cream
- 1 teaspoon vanilla extract
- 4 tablespoons icing sugar, divided (34g)
Instructions
- Dough: In a 16 oz. measuring cup, add milk and butter. Microwave for 1.5 minutes. Mix well and add sugar and yeast.
- In a big mixing bowl, add 4 cups of flour, 1 teaspoon salt, 1 teaspoon ground cardamom, 1 egg, and the yeast mixture. Using your hands, bring the dough together.
- On a flat surface, knead the dough for 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled about 1 hour.
- Preheat oven to 350F/175C.
- Divide into 10 equal pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Let them rise for another 30 minutes. Brush each bun with a mixture of 1 egg yolk and 1 tablespoon milk.
- Bake for 20 minutes or until golden brown. Remove and place them on a cooling rack.
- Marzipan: In a small mixing bowl, whip 1 egg white until soft peaks form, fold in the ground almonds and icing sugar.
- Whipped cream: In a medium mixing bowl, add whipping cream, 2 tablespoons icing sugar and 1 teaspoon vanilla extract. Using an electric mixer, whisk on high speed until medium to stiff peaks forms, about 2 minutes.
- How to assemble: Cut the top of each bun with a knife. Fill with about 1 tablespoon of marzipan. Pipe some whipped cream. Place the tops back and sprinkle some icing sugar.
Notes
Nutrition
Jill
Can I freeze the unfilled buns for later use?
Would it be best to freeze them baked or unbaked?
Thanks
Lizet
Yes. Freeze then baked.
Tawnie Kroll
Cardamom is one of my favorites spices so I knew I'd love these. So amazing! Great recipe.
Toni Dash
This is so good!! Everyone at my house was impressed!
Catherine
These look so beautiful and delicious! I've not had one before but they remind me of cream puffs which I make towards the holidays. This is a perfect recipe to try soon!
jack
These buns look so delicious, I can't wait to make them!
Carrie Robinson
You had me at cardamom! These look fantastic. 🙂
Priya Srinivasan
Ohhh my god, look at those cute lil beauties!! That photo of the bun with marzipan, looks totally delicious!!! Wonderful bake, i m bookmarking this, definitely going to try and my boys are going to love this!!!!
Lizet
They were definitely a hit with my boys 🙂 I'm sure your boys will love it too.
Danielle
One of my favorite ways to make buns. I love the filling - it makes me crave more and more. Can't wait to give your recipe a try!
Lizet
👏 👏
Sandhya Ramakrishnan
Oh Gosh! These buns look lovely and I love the almond filling inside it. I am not a big fan of marzipan anyway and I absolutely like your way of the filling. Looks so perfect and I would love to start the day with this.
Lizet
Yes! great way to start the day 🙂
Roslia santamaria
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂
Kelley
I can't get over how amazing these look! You make it look so easy too! Must.try.asap!
Lizet Flores de Bowen
Kelly, I hope you try them!
Linda
I really don't mind a messylicious bun like this! Love every bite of this bread and how creamy the filling is. I can't wait for warmer days to come so I can make this bread.
Lizet Flores de Bowen
I'm glad you liked it Linda!
Alex
So delicious!
Candi Elm
I had never heard of this before. It looks delicious and I loved hearing the story behind it.
Lizet Flores de Bowen
I hope you give it a try, Candi!