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Split semlor bun on a marble board showing almond paste filling under a tall swirl of whipped cream and powdered sugar.

Cardamom Swedish Semlor Buns with Almond Cream Filling

Cardamom-scented buns hollowed out, filled with almond paste, and topped with whipped cream and powdered sugar.
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Prep Time 40 minutes
Cook Time 14 minutes
Total Time 2 hours 49 minutes
Servings: 12 buns
Course: Baking
Cuisine: Swedish
Calories: 438
Ingredients Method Notes

Ingredients
  

Dough
  • 500 g all-purpose flour
  • 75 g granulated sugar
  • 10 g salt about 2 tsp
  • 2 tsp ground cardamom
  • 7 g instant yeast about 2 1/4 tsp
  • 200 ml whole milk warmed to 100 F / 38 C
  • 1 egg large
  • 75 g unsalted butter softened
  • 1 egg beaten, for egg wash
Filling and Topping
  • 200 g almond paste grated or chopped
  • 2 whole milk to 4 tbsp; for loosening the filling
  • 300 ml heavy cream cold
  • 2 tbsp powdered sugar for dusting

Method
 

Make the Dough
  1. Warm the milk to 100 F / 38 C and stir in the yeast. Let it sit for 5 minutes until foamy.
  2. In the bowl of a stand mixer, whisk together the flour, sugar, salt and cardamom.
  3. Add the milk mixture and egg. Mix with the dough hook on low for 3 minutes until a shaggy dough forms.
  4. 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.
  5. Shape into a ball, place in a greased bowl, cover, and let rise in a warm spot for 60 to 70 minutes, until doubled.
Shape and Bake
  1. 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.
  2. Cover loosely and let rise for 45 to 50 minutes, until puffy and nearly doubled.
  3. Heat the oven to 175 C / 350 F. Brush the buns with the beaten egg.
  4. 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.
Fill and Assemble
  1. 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.
  2. Mash the reserved crumb with the grated almond paste and 2 to 4 tablespoons of milk until it forms a soft, spreadable paste.
  3. Spoon the almond filling into each hollowed bun.
  4. Whip the heavy cream to soft peaks. Pipe or spoon a generous swirl on top of the almond filling.
  5. 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.