Semla

Semla is a traditional Swedish pastry that has been around for centuries. The pastry has a unique flavor many people have come to love over the years. It is often served during the Lenten season in Sweden but can also be enjoyed throughout the year.

Brief History and Origin

Semla has a long history in Sweden, dating back to the Middle Ages. During this period, it was known as “fastlagsbulle” or “fastelavnsbolle.” It was traditionally served on Shrove Tuesday (the day before Ash Wednesday) as part of the celebrations leading up to Lent.

Semla – The Recipe

• Preparation Time: 1 hour
• Cooking Time: 15 mins
• Total time: mins
• Servings: 12

Ingredients

For the Buns

• 480g all-purpose flour
• 355ml cup milk, lukewarm
• 2 tbsp. dry yeast
• 100g sugar
• 120ml butter
• 1 egg at room temperature
• 1 ½ tsp. cardamom
• 1 tsp. salt
• Lukewarm water, as per need, for kneading
• 1 egg yolk, for brushing the buns.

For the Cream Filling

• 360ml sweet whipping cream
• 115g marzipan, grated
• 3 tbsp. almonds, crushed
• 2 tbsp. milk
• 2 to 3 drops of bitter almond essence

For the Topping

• Confectionary sugar

Instructions

For the Buns

1. Start by adding yeast, 1 tbsp of sugar, and 1 tbsp of flour to the lukewarm milk. Let it sit in a warm place for 10 minutes or until it starts forming foam on the surface.
2.  Meanwhile, mix the rest of the flour with sugar, cardamom, and salt.
3. Add egg to the flour mixture and some milk mixture and start kneading.
4. Gradually add the milk and knead the dough. Add lukewarm water if needed. Knead the dough until thoroughly combined and have some elasticity.
5. Melt the butter in the microwave and add to the dough.
6. Now knead the dough for at least 10 minutes until smooth, shiny, and firm.
7. Let the dough rest in the greased bowl and cover it with a clean kitchen towel. Let it rest for 30 minutes in a warm place.
8. After then, take the dough on the clean work surface, and knead it again for 2 to 3 minutes.
9. Now divide the dough into 12 equal parts and roll them out into balls.
10. Place the balls on the greased baking tray about 3 inches apart.
11. Again, cover your dough balls and let them rest until doubled in size; this will take about an hour.
12.  Lightly beat the egg yolk and brush it over the buns.
13. Bake the bun in preheated oven at 204 degrees C for 12 to 15 minutes to get golden buns.
14. Let them cool on the cooling rack, and prepare the filling.

For the Filling

1. Gently heat the marzipan in the milk until it dissolves.
2. Now, whip the whipping cream in a bowl until soft peaks are formed.
3. Fold in the marzipan milk and Bitter almond essence.
4. Cut the buns, pipe the cream, sprinkle with crushed almonds, and close the buns.
5. Fill all the buns and finally dust the tops with sugar.

Popular variations

Here are a few ways you can change this basic recipe to adjust it to your liking:

• Chocolate Cookie Scone Semlor/Semla Deluxe with Nutella: This version is a cross between the Semla and scones, which means no proofing time to make these. And the Semla’s chocolate richness and Nutella’s filling are delightful.
• Saffron semla with pistachio almond filling: The saffron-flavored Semla with almond and pistachio filling is one of the fanciest versions. It has earthiness from the saffron, and the addition of pistachio balances the sharpness of the saffron.
• Vegan Semla: The Sweden Semla are now turned vegan without compromising on the same great flavor of cardamom and almond. This is a fantastic version for our vegan friends to enjoy the such delicacy.
• Mini Swedish Semla with Matcha Cream: This vegan version of Semla is as delicious as the real ones. The best thing is the creative and yummy matcha cream in the middle. Overall, these Semla are delicious little buns for you to enjoy.
• Swedish Semla Gooey Cake: inspired by the Semla, this gooey cake has all the flavors of it. The sweet cardamom cake with almonds and the whipped sweet cream with a gooey middle of the cake is divine.