Semlor (Swedish Cream Buns with Marzipan)
PrintSemlor (Swedish Cream Buns with Marzipan)
Delight in the luscious taste of Semlor, traditional Swedish cream buns filled with marzipan and whipped cream. These sweet treats are traditionally enjoyed before Lent, making them a festive and indulgent dessert.
- Total Time: 3 h
- Yield: 12 portions 1x
- Category: Medium
Ingredients
Units
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For the buns:
- 1 cup milk
- 2 1/4 tsp active dry yeast
- 1/4 cup sugar
- 4 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp ground cardamom
- 1/4 cup butter, melted
- 1 egg
For the filling:
- 200 g marzipan, grated
- 1 cup milk
- 2 cups heavy cream, whipped
For the topping:
- Powdered sugar
Instructions
- Warm the milk to about 110°F (45°C) and dissolve the yeast in it. Let sit for 5-10 minutes until frothy.
- In a large bowl, mix the sugar, flour, salt, and cardamom. Add the melted butter, egg, and yeast mixture. Knead until the dough is smooth and elastic.
- Cover the bowl with a cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven to 375°F (190°C). Shape the dough into 12 buns and place them on a baking sheet. Cover and let rise for another 30 minutes.
- Bake the buns for 15-20 minutes, or until golden brown. Let cool completely.
- Cut the top off each bun and scoop out a small amount of the inside. Mix the breadcrumbs with grated marzipan and milk to create a paste. Fill the buns with the marzipan mixture and top with whipped cream.
- Replace the tops and dust with powdered sugar. Enjoy!
