Traditional Semlor (Swedish Lent Bun)
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- ¼ tsp active dry yeast
- 15 ml milk
- 8¾ ml heavy cream
Warm the milk and cream in a bowl to lukewarm. Add yeast and wait five minutes until bloomed. In the meantime, mix the dry ingredients.
- 62½ g flour
- 8¾ g active dry yeast
- ⅛ tsp salt
- ⅛ tsp ground cardamom
Combine the flour, sugar, cardamom, and salt in a large bowl.
- 14⅜ ml water
- ⅛ egg
Add in the bloomed yeast along with the rest of the ingredients: water and egg. Knead for 10 minutes until a smooth dough forms.
Wait at least one hour until the dough has nearly doubled (it will take longer in a cold kitchen). Put on a clean surface and divide into 12-16 balls. Place on a tray and allow to rise for another 30 minutes to an hour, until slightly puffy.
- ⅛ egg (for coating)
- ⅛ tsp heavy cream (for coating)
Preheat the oven to 350 F (180 C). Make the egg wash and brush each bun lightly.
Bake the buns for 12-18 minutes, depending on size. Medium size buns will take 15 minutes.
- 12½ g whipped cream (for decorating)
- 12½ g marzipan (for decorating)
Make the whipped cream and fill a piping bag. Let the buns cool for five minutes, then cut off the tops. Scoop out 1 tbsp of the dough and replace it with marzipan.
- 6¼ g confectioner’s sugar (for dusting)
Pipe generous swirls of whipped cream atop the buns, then cover with the top of the bun. Dust with powdered sugar and serve!
Enjoy your meal!