Semlor
Growing up, I always looked forward to the arrival of Semlor season. These delightful Swedish cream-filled buns are a cherished treat traditionally enjoyed during Lent, but let’s be honest, they are simply too good to be limited to just that time of year! I remember the first time I tasted a Semlor at my grandmother’s kitchen table, the sweet aroma of freshly baked bread mingling with the rich scent of cardamom filling the air. It was a moment of pure magic, one that beckoned me to the kitchen to learn how to recreate that experience myself.
Every year, I find myself expanding on my grandmother’s recipe, blending in a few of my own twists while staying true to the basics. The fluffy dough, the rich almond filling, and the all-important whipped cream topping come together in a dance of flavors and textures that never fails to satisfy. There’s something incredibly rewarding about crafting these little buns from scratch; the process, filled with kneading and rising, is like a meditation, leading to the most delightful outcome. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, Semlor brings joy to the table.
Recipe Snapshot
1 hr 15 mins
45 mins
30 mins
Medium
320 kcal
5 g
Gluten-Free, Low FODMAP
15 g
Oven, Mixing Bowl, Baking Sheet, Chef’s Knife, Food Processor, Frying Pan, Wooden Spoon, Whisk
What Makes This Semlor Special
Tradition at Its Best
One of the things I love most about Semlor is their rich history. Originating from Sweden, these buns have been around since the 16th century! Their significance during Lent adds a layer of cultural appreciation that makes enjoying them feel like partaking in something truly special.
The Perfect Balance
The balance of flavors in Semlor is simply unmatched. The sweetness of the bun, the nutty richness of the almond filling, and the lightness of the whipped cream create a symphony for the taste buds. Each bite offers a delightful contrast that keeps you coming back for more.
Versatile and Fun
What I find fascinating is how versatile Semlor can be. While I adore the classic version, I’ve seen variations where people add different fillings or even infuse the cream with flavors like vanilla or citrus. This adaptability allows everyone to make it their own!
Sharing is Caring
There’s also something wonderfully communal about making Semlor. I often host baking days with friends where we gather to create these buns together. The laughter, the mess, and the shared satisfaction of enjoying something homemade make for wonderful memories.
Not Just for Lent
While they are traditionally enjoyed during Lent, Semlor are fantastic for any occasion. Birthdays, holidays, or simply a cozy afternoon at home—there’s never a bad time to indulge in these buns! They bring a sense of celebration to the everyday.
Semlor Shopping List
When it comes to making Semlor, the ingredients are simple yet essential for achieving the perfect taste and texture. The combination of rich whole milk, butter, and egg creates a soft and delicious dough, while all-purpose flour provides the structure needed to hold the delightful fillings. Don’t forget the cardamom—it’s the spice that gives these buns their signature flavor! Each ingredient plays a crucial role, harmonizing together to create a treat that’s not only satisfying but also a joy to make.
- Whole Milk: 1 cup (240 grams) – This adds moisture and richness to the dough, ensuring it’s soft and delicious.
- Cold Unsalted Butter: ? cup (75 grams), cubed – Adds a wonderful buttery flavor and contributes to the dough’s tenderness.
- Medium Egg: 1 (50 grams), room temperature – Essential for binding and enriching the dough.
- All-Purpose Flour: 3¼ to 3½ cups (406 to 437 grams), divided – The main ingredient that gives structure and texture to the buns.
- Granulated Sugar: ¼ cup (50 grams) – Sweetens the dough and enhances the flavor.
- Freshly Ground Cardamom: 1 tablespoon (6 grams) – A must-have spice that infuses the buns with a warm, aromatic flavor.
- Instant Yeast: 1 (0.25-ounce) package (7 grams) – Helps the dough rise and become fluffy.
- Fine Sea Salt: 1½ teaspoons (9 grams) – Balances the sweetness and enhances the overall flavor.
- Whole Almonds: ¾ cup (100 grams) – Adds a lovely crunch and nutty flavor to the filling.
- Granulated Sugar: ½ cup (100 grams) – Sweetens the almond filling for a rich taste.
- Whole Milk: ? cup plus 1 tablespoon plus 1 teaspoon (100 grams) – Used in the filling to create a smooth texture.
- Fine Sea Salt: ? teaspoon – Balances the sweetness in the filling.
- Freshly Ground Cardamom: ? teaspoon – Adds depth of flavor to the almond filling.
- Cold Heavy Whipping Cream: 1½ cups (360 grams) – Whipped to perfection for the signature topping.
- Confectioners’ Sugar: For dusting – Adds a sweet finishing touch on top.
How to Prepare Semlor
Preparing Semlor is an art form that melds technique with passion. You’ll find that each step is crucial for achieving the perfect texture and flavor. Let’s dive into the process so you can enjoy these delightful treats at home!
Start by heating the whole milk in a medium saucepan over medium heat. You want to scald it, meaning it should be steaming and an instant-read thermometer should register 180°F/82°C. Once it reaches this temperature, remove it from the heat and immediately add the cold unsalted butter. Stir occasionally until the butter melts completely. The mixture will cool down to between 120°F/49°C to 130°F/54°C, which is perfect for adding to the other ingredients.
Next, place the warm milk mixture along with the medium egg in a mixer bowl fitted with a roller and dough knife. Set the mixer on medium speed (about 3 o’clock) and mix until combined.
In a separate medium bowl, whisk together 3¼ cups of all-purpose flour, granulated sugar, freshly ground cardamom, instant yeast, and fine sea salt. Once combined, reduce the mixer speed to the lowest setting (around 12 o’clock) and gradually add the flour mixture to the wet ingredients. Increase the speed to medium-low (2 to 3 o’clock) and mix just until a dough forms.
Adjust the mixer arm so it’s about ½ to 1 inch from the side of the bowl, then set a timer for 22 to 24 minutes. The dough will be soft, smooth, and elastic when it’s ready. If it feels too sticky, add the remaining ¼ cup of flour, one tablespoon at a time, until the dough no longer sticks to the bottom of the bowl. Let the dough rest in the bowl, covered, for 10 to 15 minutes.
While the dough is resting, line a baking sheet with parchment paper. This will make transferring the Semlor easier later on.
Once rested, turn out the dough onto a lightly floured surface, dividing it into 9 portions (about 90 grams each). Using floured hands, cup your hand around each dough portion on the surface and shape it in a circular motion until a smooth, shiny round ball forms. Place them evenly spaced on the prepared pan, giving each one room to grow. Cover and let rise in a draft-free place until they have doubled in size, which should take about 1½ hours.
After the dough has risen, preheat your oven to 400°F (200°C). While the oven is heating, spread the whole almonds on a small, rimmed baking sheet in a single layer. Bake until they are lightly browned and fragrant, which usually takes about 8 to 10 minutes. Let them cool completely.
Coarsely chop 2 tablespoons of the toasted almonds and reserve them in a medium bowl. In the work bowl of a food processor, combine the granulated sugar, whole milk, fine sea salt, freshly ground cardamom, and the remaining whole toasted almonds. Process until the almonds are finely chopped, making sure the mixture is runny but with some chunky bits for texture. Stir the almond mixture into the reserved chopped almonds and refrigerate until ready to use.
Now it’s time to bake the buns! Place them in the oven and bake until golden brown, about 12 minutes. Once baked, remove the buns from the pan and let them cool completely on a wire rack.
Using a serrated knife, cut off the tops of the buns, which you will reserve. Then, using a fork, hollow out the center of each bun to create a well for the filling. Reserve the removed bread, as it will be crumbled and added to the filling.
Next, fit your mixer with a beater bowl and balloon whisks. Beat the cold heavy whipping cream at medium-high speed (5 o’clock) until stiff peaks form. Once whipped, transfer the cream to a pastry bag fitted with a large star piping tip.
Crumble the reserved bread and stir it into the filling mixture. Spoon the filling into the well of each bun and pipe the whipped cream on top. Replace the tops of the buns and dust with confectioners’ sugar. Serve immediately to enjoy the perfect bite of Semlor!
Things Worth Knowing
- Keep the Dough Warm: Make sure your dough rises in a draft-free area, which can be achieved by covering it with a warm, damp towel.
- Check the Yeast: Always check that your yeast is fresh for the best rise. If it doesn’t foam in warm water, it may be inactive.
- Cool the Milk: Let the milk cool to the right temperature before adding the yeast; too hot can kill the yeast.
- Use a Food Processor: A food processor can help you achieve a perfectly blended almond filling, but don’t over-process, or it may become too runny.
Recipe Tips about Semlor
Making Semlor can be an adventure, but these tips will help you master the process and create the perfect treat! Here are some of my favorite tips to ensure your buns turn out just right.
- Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to three days. However, they are best enjoyed fresh!
- Freezing: You can freeze the baked buns without the filling. Just wrap them tightly in plastic wrap and store in an airtight container. When you’re ready to enjoy, thaw and fill them with cream and almond mixture.
- Pairing: Serve Semlor with a cup of coffee or tea. The rich flavors of the cream and almond filling complement the beverage beautifully.
- Serving Fresh: For the best experience, serve Semlor immediately after filling them. The cream stays fluffy, and the buns remain soft.
- Variations: Feel free to add your twist to the filling by incorporating different nut flavors or adding a hint of citrus zest for a refreshing burst.
Perfect Pairings for Semlor
When it comes to serving Semlor, there are endless possibilities to enhance your experience. Here are some ideas to inspire you:
- Enjoy with Coffee: Pair these sweet buns with a rich cup of coffee for a delightful afternoon treat.
- Perfect for Celebrations: Semlor are great for gatherings, birthdays, or festive occasions where you want to impress your guests with a homemade delicacy.
- Sweet End to Meals: Serve them as a light dessert at the end of a flavorful meal, offering a sweet contrast.
- Seasonal Treat: While traditionally for Lent, don’t hesitate to whip them up for any occasion throughout the year.
- Sharing is Key: The joy of Semlor is best experienced when shared with loved ones, so invite friends over for a baking session!
- Storage Tips: If you have any leftovers, store them in a cool, dry place and finish within a few days for maximum freshness.
FAQ
Conclusion
In summary, **Semlor** are a delightful way to indulge in a sweet tradition that has stood the test of time. Their rich flavors and unique textures make them a special treat for any occasion. I encourage you to try making these buns yourself, not only for the joy of eating them but for the pleasure of creating a beloved recipe from scratch. So roll up your sleeves and bring a little bit of Sweden into your kitchen!
Semlor
Ingredients
Equipment
Method
- Start by heating the whole milk in a medium saucepan over medium heat. You want to scald it, meaning it should be steaming and an instant-read thermometer should register 180°F/82°C. Once it reaches this temperature, remove it from the heat and immediately add the cold unsalted butter. Stir occasionally until the butter melts completely. The mixture will cool down to between 120°F/49°C to 130°F/54°C, which is perfect for adding to the other ingredients.
- Next, place the warm milk mixture along with the medium egg in a mixer bowl fitted with a roller and dough knife. Set the mixer on medium speed (about 3 o’clock) and mix until combined.
- In a separate medium bowl, whisk together 3¼ cups of all-purpose flour, granulated sugar, freshly ground cardamom, instant yeast, and fine sea salt. Once combined, reduce the mixer speed to the lowest setting (around 12 o’clock) and gradually add the flour mixture to the wet ingredients. Increase the speed to medium-low (2 to 3 o’clock) and mix just until a dough forms.
- Adjust the mixer arm so it’s about ½ to 1 inch from the side of the bowl, then set a timer for 22 to 24 minutes. The dough will be soft, smooth, and elastic when it’s ready. If it feels too sticky, add the remaining ¼ cup of flour, one tablespoon at a time, until the dough no longer sticks to the bottom of the bowl. Let the dough rest in the bowl, covered, for 10 to 15 minutes.
- While the dough is resting, line a baking sheet with parchment paper. This will make transferring the **Semlor** easier later on.
- Once rested, turn out the dough onto a lightly floured surface, dividing it into 9 portions (about 90 grams each). Using floured hands, cup your hand around each dough portion on the surface and shape it in a circular motion until a smooth, shiny round ball forms. Place them evenly spaced on the prepared pan, giving each one room to grow. Cover and let rise in a draft-free place until they have doubled in size, which should take about 1½ hours.
- After the dough has risen, preheat your oven to 400°F (200°C). While the oven is heating, spread the whole almonds on a small, rimmed baking sheet in a single layer. Bake until they are lightly browned and fragrant, which usually takes about 8 to 10 minutes. Let them cool completely.
- Coarsely chop 2 tablespoons of the toasted almonds and reserve them in a medium bowl. In the work bowl of a food processor, combine the granulated sugar, whole milk, fine sea salt, freshly ground cardamom, and the remaining whole toasted almonds. Process until the almonds are finely chopped, making sure the mixture is runny but with some chunky bits for texture. Stir the almond mixture into the reserved chopped almonds and refrigerate until ready to use.
- Now it’s time to bake the buns! Place them in the oven and bake until golden brown, about 12 minutes. Once baked, remove the buns from the pan and let them cool completely on a wire rack.
- Using a serrated knife, cut off the tops of the buns, which you will reserve. Then, using a fork, hollow out the center of each bun to create a well for the filling. Reserve the removed bread, as it will be crumbled and added to the filling.
- Next, fit your mixer with a beater bowl and balloon whisks. Beat the cold heavy whipping cream at medium-high speed (5 o’clock) until stiff peaks form. Once whipped, transfer the cream to a pastry bag fitted with a large star piping tip.
- Crumble the reserved bread and stir it into the filling mixture. Spoon the filling into the well of each bun and pipe the whipped cream on top. Replace the tops of the buns and dust with confectioners’ sugar. Serve immediately to enjoy the perfect bite of **Semlor**!
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days.
- Tip 2: You can freeze the baked buns without the filling.
- Tip 3: Pair these sweet buns with a rich cup of coffee.
- Tip 4: Serve **Semlor** immediately after filling them for the best experience.
- Tip 5: Feel free to add your twist to the filling!
