Semla Recipe
Semla is a cardamom-flavoured bun filled with almond paste, topped with whipped cream and often dusted with powdered sugar. Traditionally, semlor was consumed on Fat Tuesday, the last day before the fasting period of Lent in Sweden.
Ingredients
1 cup = 250ml
Pre-dough (starter) for the buns
- 1 cup warm milk 220ml
- 2 tsp yeast
- 1 tbsp sugar
- 1 ⅓ cups or 150 grams all-purpose flour
Dough
- 2 cups or 230 grams of all-purpose flour
- 7 tablespoons or 100 grams of salted butter
- ⅔ cup or 50 grams of powdered sugar
- 2 tsp ground cardamom
- 1 room-temperature egg
Egg wash
- 1 egg
- 1 tbsp water
Almond filling
- 1 ½ cups or 200 grams of ground almonds
- 8-10 tbsp powdered sugar adjust to your preference
- 8-10 tablespoons of water or milk
- 2 drops of almond extract
To Top
- 1 ½ cups whipping cream
- 4 tbsp powdered sugar
Instructions
Pre-dough preparation
- In a stand-mixer bowl, add in the lukewarm milk (around 37 degrees), 1 tbsp sugar, 2 tsp active dry yeast and dissolve. Add the flour to the yeast mixture and mix until a sticky dough forms.
- Cover the bowl with a cloth and let it sit for about 20-30 minutes or until frothy.
Dough preparation
- Add the room-temperature butter, egg, flour and ground cardamom to the pre-dough mixture. If you are using unsalted butter, add 1 tsp salt as well and knead the dough in a stand mixer for about 10 minutes until smooth and elastic.
- Divide the dough into equal portions, and roll each portion into a ball, each weighing around 75 grams. and place them on a baking sheet lined with parchment paper. If you prefer your buns smaller reduce it to 60 grams.
- Sprinkle some dry all-purpose flour over the buns, cover it with a tea towel and allow it to rise for another 1-2 hours.
- After the buns are doubled in size, brush the buns with a beaten egg mixed with a tablespoon of water.
- Bake in a preheated oven for 12 -15 minutes at 200 degrees Celsius or until the buns are golden brown.
- Allow the buns to cool completely on a wire rack.
Almond paste
- There are different ways to prepare this almond paste. I used 200 grams of ground almond, powdered sugar, water and almond extract. Some use egg white as a binder, whereas I prefer to add water as a binding agent.
- Blend them in a blender or a food processor to a slightly coarser paste or a fine paste.
Almond filling from the whole almonds
- If you are using the whole almonds to form a paste, roast them in a preheated oven at 180 degrees for 10-12 minutes or until they become fragrant and slightly golden. Keep an eye on them to prevent burning. Allow the roasted almonds to cool completely.
Blanching
- Blanching is a common method to remove the skins from almonds before roasting, and it can contribute to a smoother texture in the final almond paste.
- Place the whole almonds in a heatproof bowl.
- Pour boiling water over the almonds, ensuring they are fully submerged.
- Let them soak for 1-2 minutes, then drain and rinse with cold water.
- Pat the almonds dry with a clean kitchen towel.
- Pinch each almond to slip off the skins. The blanched almonds should have a smooth surface.
- In a food processor, grind the blanched almonds until finely powdered.
- Add the powdered sugar to the ground almonds and pulse to combine.
- Gradually add water while processing until the mixture comes together into a cohesive paste.
- If the paste seems too dry, you can add a little more water, one tablespoon at a time.
- Continue processing until the almond paste reaches your desired consistency – smooth or slightly coarse.
Whipped cream
- Whip the heavy cream with powdered sugar in a bowl with an electric mixer or a stand mixer with the whisk attachment until stiff peaks form.
Assembly
- Slice off the top of each bun or cut the triangular lids of the buns with the help of scissors or a sharp knife.
- Scoop out some of the centre to create a well.
- Fill each bun with the almond mixture.
- Pipe or spoon whipped cream on top of the almond filling.
- Place the tops back on the buns.
- Dust with powdered sugar and serve immediately.
- Enjoy your homemade semlor!
Notes
Adjust the amount of powdered sugar in almond paste and whipping cream to control the sweetness according to your taste preferences.
Almond paste can dry out or become susceptible to spoilage if not stored properly. Store the excess almond paste in an airtight container in the refrigerator to extend its shelf life. If you have more almond paste than you can use within two weeks, consider freezing it. Wrap the almond paste tightly in plastic wrap or place it in a freezer bag, removing as much air as possible. Properly frozen almond paste can last for several months.
