Shout out to all my Swedish friends, here's an ode to Semlor! Do I even know any Swedish people? Do I even know any Swedish-Americans? Hmmm. Well, if you know one, or are one, let me know would ya? I think the most I know about Sweden is what I learned from the American Girl doll Kirsten as a child, they have a pretty blue and yellow flag, and that these buns are delicious. They take a bit of time to make, unless you have a bread machine, but honestly I love working food with my hands and would take the extra time to mix and knead over a bread machine any day. However, sometimes practicality or time saving takes place over the therapeutic sensation of kneading bread. Your call. But if you choose the bread machine route, you're on your own because I've never operated one. Sorry 'bout ya. My roommate used to have one and she made it look so easy that I'm sure you could translate this recipe for a bread recipe easily without my help.

These buns, as I've read, are traditionally associated with Lent and eaten on Shrove Tuesday, or Fat Tuesday. You could think of them as the equivalent to Polish paczki. If you're thinking, "Wow, thanks, that helps me so much - WHAT is a paczki??" It's similar to a jelly filled doughnut traditionally eaten on Shrove Tuesday and pronounced poonch-key. Also delicious. There is quite a large Polish population near where I grew up, including an annual Polka Fest! Plenty of polka-ing and beer to go around. Anyway, Semlor is also eaten in various forms and under other names in other Nordic countries such as Finland, Estonia, Norway, Denmark, Lithuania, Latvia, Iceland, and the Faroe Islands. Let's stick to Swedish Semlor, shall we?

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Recipe adapted from LondonEats

Semlor

Name: Semlor (Swedish Cardamom Buns)
Prep time: 1 h 20 min
Cook time: 15 min
Total time: 2 h 35 min
Cuisine: Nordic
Ingredients: 1 cup / 237g milk; 7 Tbsp / 100g butter; 2 tsp / 6.3g instant yeast; 1/4 tsp / 1g salt; 1/3 cup / 40g sugar; 1/2 tsp / 1g ground cardamom; 2 eggs; 3 1/2 cups / 450g all-purpose flour or bread flour; 1 tsp / 5g water, milk, or heavy cream; insides of the buns; 7 oz / 200g marzipan (make your own marzipan here!); generous 3/4 cup / 195g milk; generous 3/4 cup / 195g heavy whipping cream; powdered sugar, for dusting

Makes 10 buns

Ingredients:

For the Cardamom Buns

1 cup / 237g milk
7 Tbsp / 100g butter
2 tsp / 6.3g instant yeast
1/4 tsp / 1g salt
1/3 cup / 40g sugar
1/2 tsp / 1g ground cardamom
2 eggs
3 1/2 cups / 450g all-purpose flour or bread flour
1 tsp / 5g water, milk, or heavy cream

For the Marzipan Filling

insides of the buns
7 oz / 200g marzipan (make your own marzipan here!)
generous 3/4 cup / 195g milk
generous 3/4 cup / 195g heavy whipping cream
powdered sugar, for dusting

Directions:

Make the Cardamom Buns

Oven 390°F / 200°C. 2 baking sheets lined with parchment paper or silpat.

Place milk in a small saucepan and heat until milk just begins to simmer. Remove from heat and add butter, stirring to melt. Once butter is completely melted and integrated, allow mixture to sit until lukewarm.
Place milk mixture, yeast, salt, sugar, cardamom, and 1 egg in the bowl of a stand mixer fitted with a paddle. Beat until all ingredients are incorporated. Switch to the dough hook and add flour slowly on medium-low speed until a soft dough forms. Continue to beat for several minutes on medium speed. You should hear the dough slapping the sides of the bowl, sticking only to the bottom. If the dough is sticking to the sides, add flour gradually until dough no longer sticks.
Turn out onto a lightly floured surface and knead 1-2 minutes more. Divide dough into 10 equal portions and roll into balls. Place evenly prepared baking sheets. Cover with a cloth and let rise in a warm place until doubled in size, about 1 hour.
Beat the second egg with the water and use a pastry brush or your hands to evenly brush the buns.
Bake for about 15 minutes until golden brown or when internal temperature registers 185-190°F / 85-88°C.
Transfer buns to a cooling rack, cover with a towel, and allow to cool.

Make the Marzipan Filling

Your filling may look like baby spit-up, too. And that's ok.

Once the buns are cool enough to handle, cut out a lid from the top using a small serrated knife. Set the lids aside. Using a fork, scoop out the inside of each bun and place in a medium bowl. Crumble/tear with your fingers as best you can. Add marzipan and milk and work into a smooth paste using your hands or a fork.
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream until stiff peaks from.

Assembly

Fill the buns evenly with the marzipan mixture. Pipe whipped cream over the filling using a large star tip (1M) or a spoon.
Place the tops on the whipped cream, then dust tops with powdered sugar using a small sieve.

Jenny's Notes:

I always knead my dough by hand for a bit after kneading it in a machine. The machine doesn't always do a perfect job and I've had instances before where I kneaded solely in the machine and had a strange dough rise as a result. A few rounds of kneading by hand fixed the problem; the yeast hadn't been distributed evenly when kneaded only by machine.
If you have a scale you can ensure your buns will be all the same size. Weigh the dough mass, then divide this number by 10. This will give you an idea how much each of the 10 buns should weigh. You don't have to be exact down to the gram, of course, but I would stay within 5 or so grams of this number. Divide the dough mass in 2, then divide each half into 5 equal parts. Then weigh each piece to see how accurate your eye was.
When you "crumble" the filling into pieces you may notice the dough is moist and hard to crumble, but tear it as best you can into small chunks. When you add the milk and marzipan the pieces will absorb the liquid and eventually come together into a smoothish mass.
I made my own marzipan for this recipe and used rose water. Rose is a very strong flavor, so go light, but I thought it made for a very unique pairing with almond and cardamom and very "European" tasting. Or, leave out the rose if you're skeptical and you'll still have a lovely cardamom/almond combination.
"Semlor" is plural, so if you would like to eat only one bun, ask for a "Semla."

semla,semlor,cardamom buns,marzipan filling,swedish buns, yeasted bread, sweet buns

bread, breakfast, dessert

Nordic

Yield: 10

Author: Jennyblogs

Semlor (Swedish Cardamom Buns)

Sweet, yeasted cardamom buns with a creamy marzipan filling and whipped cream topping.

Prep time: 1 H & 20 MCook time: 15 Mininactive time: 1 HourTotal time: 2 H & 35 M

Ingredients:

For the Cardamom Buns

1 cup / 237g milk
7 Tbsp / 100g butter
2 tsp / 6.3g instant yeast
1/4 tsp / 1g salt
1/3 cup / 40g sugar
1/2 tsp / 1g ground cardamom
2 eggs
3 1/2 cups / 450g all-purpose flour or bread flour
1 tsp / 5g water, milk, or heavy cream

For the Marzipan Filling

insides of the buns
7 oz / 200g marzipan (make your own marzipan here!)
generous 3/4 cup / 195g milk
generous 3/4 cup / 195g heavy whipping cream
powdered sugar, for dusting

Instructions:

Make the Cardamom Buns

Oven 390°F / 200°C. 2 baking sheets lined with parchment paper or silpat.
Place milk in a small saucepan and heat until milk just begins to simmer. Remove from heat and add butter, stirring to melt. Once butter is completely melted and integrated, allow mixture to sit until lukewarm.
Place milk mixture, yeast, salt, sugar, cardamom, and 1 egg in the bowl of a stand mixer fitted with a paddle. Beat until all ingredients are incorporated. Switch to the dough hook and add flour slowly on medium-low speed until a soft dough forms. Continue to beat for several minutes on medium speed. You should hear the dough slapping the sides of the bowl, sticking only to the bottom. If the dough is sticking to the sides, add flour gradually until dough no longer sticks.
Turn out onto a lightly floured surface and knead 1-2 minutes more. Divide dough into 10 equal portions and roll into balls. Place evenly prepared baking sheets. Cover with a cloth and let rise in a warm place until doubled in size, about 1 hour.
Beat the second egg with the water and use a pastry brush or your hands to evenly brush the buns.
Bake for about 15 minutes until golden brown or when internal temperature registers 185-190°F / 85-88°C.
Transfer buns to a cooling rack, cover with a towel, and allow to cool.

Make the Marzipan Filling

Once the buns are cool enough to handle, cut out a lid from the top using a small serrated knife. Set the lids aside. Using a fork, scoop out the inside of each bun and place in a medium bowl. Crumble/tear with your fingers as best you can. Add marzipan and milk and work into a smooth paste using your hands or a fork.
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream until stiff peaks from.

Assembly

Fill the buns evenly with the marzipan mixture. Pipe whipped cream over the filling using a large star tip (1M) or a spoon.
Place the tops on the whipped cream, then dust tops with powdered sugar using a small sieve.

Notes:

I always knead my dough by hand for a bit after kneading it in a machine. The machine doesn't always do a perfect job and I've had instances before where I kneaded solely in the machine and had a strange dough rise as a result. A few rounds of kneading by hand fixed the problem; the yeast hadn't been distributed evenly when kneaded only by machine. If you have a scale you can ensure your buns will be all the same size. Weigh the dough mass, then divide this number by 10. This will give you an idea how much each of the 10 buns should weigh. You don't have to be exact down to the gram, of course, but I would stay within 5 or so grams of this number. Divide the dough mass in 2, then divide each half into 5 equal parts. Then weigh each piece to see how accurate your eye was. When you "crumble" the filling into pieces you may notice the dough is moist and hard to crumble, but tear it as best you can into small chunks. When you add the milk and marzipan the pieces will absorb the liquid and eventually come together into a smoothish mass. I made my own marzipan for this recipe and used rose water. Rose is a very strong flavor, so go light, but I thought it made for a very unique pairing with almond and cardamom and very "European" tasting. Or, leave out the rose if you're skeptical and you'll still have a lovely cardamom/almond combination.

Calories

436.24

Fat (grams)

19.78

Sat. Fat (grams)

10.76

Carbs (grams)

56.25

Fiber (grams)

1.82

Net carbs

54.43