Semla or Semlor – Lenten Marvelous Swedish Buns

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Before the week ends, I want to share this great bun recipe with you. From end of February to Eastern these buns are the trendy pastries in Sweden. All the cozy cafes, bakeries and gourmet grocery stores  display practically only the ‘semlor’ (plural of semla), that go sold extremely fast. Everybody eats them, everything else doesn’t count.

Last Sunday, we came all together for a traditional family Sunday afternoon, the first of Lent, for coffee and semlor, at Tina’s house.

This is the official delicacy of the season.. no escape.. why would we? they are so delicious!

For you my friends!

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Ingredients: about 15 to 18 buns

  • 7 tablespoons margarine of butter
  • 1 1/4 cup milk
  • 2 tablespoons active yeast or 1 1/4 oz. fresh yeast
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 teaspoons baking powder
  • 4 cups all purpose flour
  • 1/2 teaspoon cardamon

For brushing

  • 1 egg, lightly beaten


  • 1 cup almond paste rougly chopped
  • 1/2 cup ht milk
  • 1/2 cup sugar


  • 3/4 cup to 1 cup whipping cream
  • powdered sugar

How to make it:

  • Pre heat oven at 450F, convection 425F
  • Melt the butter and milk till lukewarm.
  • Crumble yeast in large bowl, add milk mixture, stir to dissolve yeast, then add egg, salt and sugar, cardamon.
  • Combine together baking powder and flour then add to milk mixture, kneading well until smooth and elastic. Cover and let dough rise for 30 minutes into the bowl.
  • When ready, over a lightly floured surface, work the dough again, then form small round balls, place them on a parchment lined baking sheet. Cover with a towel and let it rise again, till buns have doubled.
  • Now brush with the beaten egg, bake on the center oven rack for 8 to 10 minutes. Let it cool.
  • Cut off the tops, making sure you keep all edges intact.
  • Make space into each bun, removing some crumbs from the center of the bun, set it into a bowl. Grate almond paste, or chop it roughly, add hot milk and sugar.
  • Work well the filling with a fork, till all loosely combined, fill each bun with a tablespoon of almond paste filling.
  • Whip the cream, add a spoonful of whipped cream on top of the filling. Top with the other bun side, then sift powdered sugar over!!

So softy bites!


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