Traditional Semlor (Swedish Lent Bun)

Step 1/ 8

• 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.

Step 2/ 8

• 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.

Step 3/ 8

• 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.

Step 4/ 8

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.

Step 5/ 8

• 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.

Step 6/ 8

Bake the buns for 12-18 minutes, depending on size. Medium size buns will take 15 minutes.

Step 7/ 8

• 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.

Step 8/ 8

• 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!