Jump to Recipe
There’s something about semlor season that makes a Swedish kitchen smell like Christmas all over again, just with almonds instead of cinnamon.
Semlor are cardamom buns split open, filled with almond paste and crumb, then piled with whipped cream. Swedes eat them before Lent, on a day called Fettisdagen, though most bakeries sell them for weeks leading up to it.
I make my dough soft and slightly sweet, with real cardamom ground fresh when I remember to. The filling is almond paste loosened with milk and mixed with the crumb scooped from the bun, so nothing goes to waste.
Whipped cream goes on last, right before serving. Wait too long and it slumps into the almond filling instead of sitting in a proud swirl on top.
Why You’ll Love This Recipe
- Soft cardamom dough with real spice, not just a pinch
- Almond filling uses the scooped crumb, so nothing’s wasted
- Classic Fettisdagen treat you can bake at home in one afternoon
- Dough can be baked two days ahead and filled fresh
Ingredient Notes
- cardamom: Use ground cardamom from freshly cracked pods if you can. Pre-ground jars work but lose their punch fast once opened.
- almond paste: Look for almond paste with at least 50% almond content, not almond filling with lots of added sugar. Marzipan works as a substitute, just grate it finer.
- instant yeast: Instant yeast goes straight into the flour, no proofing needed, though I still bloom it in warm milk for a visual check that it’s alive.
- heavy cream: Cold cream whips faster and holds its shape longer. Whip it last, right before you assemble the buns.
- whole milk: Whole milk keeps the dough soft. Low-fat milk works but the crumb turns slightly drier.
Cardamom Swedish Semlor Buns with Almond Cream Filling
Ingredients
Method
- Warm the milk to 100 F / 38 C and stir in the yeast. Let it sit for 5 minutes until foamy.
- In the bowl of a stand mixer, whisk together the flour, sugar, salt and cardamom.
- Add the milk mixture and egg. Mix with the dough hook on low for 3 minutes until a shaggy dough forms.
- Add the softened butter in two additions, kneading on medium for 8 to 10 minutes until the dough is smooth, elastic and pulls away from the bowl.
- Shape into a ball, place in a greased bowl, cover, and let rise in a warm spot for 60 to 70 minutes, until doubled.
- Punch down the dough and divide into 12 pieces, about 76 g each. Roll each into a tight ball and place on a parchment-lined 33 x 46 cm / 13 x 18 inch sheet pan, spaced 5 cm / 2 inches apart.
- Cover loosely and let rise for 45 to 50 minutes, until puffy and nearly doubled.
- Heat the oven to 175 C / 350 F. Brush the buns with the beaten egg.
- Bake for 12 to 15 minutes, until deep golden brown and the buns sound hollow when tapped on the bottom. Cool completely on a wire rack, about 30 minutes.
- Slice a cap off the top of each bun, about 1 cm / 0.4 inch down. Scoop out a spoonful of soft crumb from the center of each bun, leaving the walls intact.
- Mash the reserved crumb with the grated almond paste and 2 to 4 tablespoons of milk until it forms a soft, spreadable paste.
- Spoon the almond filling into each hollowed bun.
- Whip the heavy cream to soft peaks. Pipe or spoon a generous swirl on top of the almond filling.
- Replace the bun caps at an angle, dust with powdered sugar, and serve right away.
Notes
- Reserve the bun crumb when hollowing, it's what binds the almond filling.
- Proof dough in a turned-off oven with the light on if your kitchen runs cold.
- Whip cream to soft peaks only, stiff peaks turn grainy fast.
- Dust powdered sugar right before serving so it doesn't melt into the cream.
Tips for Success
- Grind whole cardamom pods yourself for a sharper, fresher spice than pre-ground jars give you.
- Weigh your flour instead of scooping cups, since too much flour makes the buns dense instead of airy.
- Save the crumb you scoop from the buns and mix it right into the almond paste filling instead of tossing it.
- Whip the cream just before assembling, since it starts to weep and deflate after 20 to 30 minutes.
- Bake one test bun first if you’re unsure about your oven, since ovens run hot or cool by 10 to 15 degrees.
Variations
- Swap almond paste for pistachio paste and top with crushed pistachios for a green-tinted filling.
- Skip the lid and serve semlor deconstructed in a bowl called hetvagg, with warm spiced milk poured over the pieces.
- Add a spoonful of raspberry jam under the almond filling for a tart contrast to the sweet cream.
Storage and Reheating
Semlor buns are best assembled and eaten the same day, since whipped cream turns watery and the almond filling softens the bread if it sits too long.
Bake the plain buns up to 2 days ahead and keep them at room temperature in a sealed bag, or freeze the unfilled buns for up to 2 months. Thaw at room temperature for about an hour before filling.
Don’t try to refrigerate or reheat a fully assembled semla. The cream won’t come back to its texture and the bread turns soggy where it touches the almond paste.
Serving Suggestions
Semlor buns are traditionally served with hot coffee or, for a more old-fashioned approach, in a bowl of warm milk with cardamom, called hetvagg.
Set them out on a platter with extra powdered sugar for dusting and let people pull the lids off themselves. They’re rich, so one per person is usually plenty alongside coffee.
For a Fettisdagen spread, add cinnamon rolls or a bowl of clementines to balance the sweetness on the table.
FAQ
Why are my semlor buns dense instead of soft and airy?
Dense buns usually mean the dough didn’t rise long enough or you added too much flour while kneading. Semlor dough should double in size during both rises, about 65 minutes for the first and 50 for the second in a warm spot. If your kitchen is cold, let it rise closer to 90 minutes and resist adding extra flour past the first cup or so.
Can I use marzipan instead of almond paste for semlor filling?
Yes, marzipan works though it’s sweeter and smoother than traditional almond paste. Grate or chop it and loosen with the same 2 to 4 tablespoons of milk called for in the recipe. If your marzipan is very sweet, cut back the sugar in the dough slightly to balance it.
Can I bake semlor buns a day before I plan to fill them?
Yes, bake the plain cardamom buns up to 2 days ahead and store them at room temperature in a sealed bag. Fill them with almond paste and whipped cream only right before serving, since the cream softens the bread fast. Freezing the unfilled buns for up to 2 months also works well.
What goes well with semlor besides black coffee?
Warm spiced milk is the classic pairing, called hetvagg in Sweden, where the bun sits in a bowl and gets doused with hot cardamom milk. Tea works too, especially a strong black tea that cuts through the sweet cream and almond paste. Fresh clementines on the side balance the richness.
Are semlor buns dairy free?
No, semlor buns are not dairy free, since the dough uses milk and butter, the filling is loosened with milk, and the topping is whipped cream. To make a dairy-free version, swap in oat milk, vegan butter, and coconut whipping cream, though the texture will be softer than the original.
What’s the difference between semlor and regular cardamom buns?
Regular cardamom buns, kardemummabullar, are twisted or braided and eaten plain with coffee any time of year. Semlor are split open, hollowed, and stuffed with almond paste and whipped cream, and they’re tied specifically to Fettisdagen before Lent. The almond filling and cream are what set semlor apart.
Related recipes
