Swedish Cream Buns

 Swedish Cream Buns (Semla) – Recipe

Ingredients:

For the buns:

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 2 ¼ tsp instant yeast (1 packet)
• 1 tsp ground cardamom (optional but traditional)
• ¼ tsp salt
• 1 cup warm milk
• ¼ cup unsalted butter, softened
• 1 egg

For the filling:

• 1 cup whipping cream (cold)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Powdered sugar (for dusting)
• Optional: almond paste (about ½ cup), traditional in authentic Semlor

Instructions:

1. Make the Dough:

In a large bowl, mix flour, sugar, yeast, salt, and cardamom. Add warm milk, butter, and egg. Knead into a smooth, elastic dough (around 10 minutes).

2. Let it Rise:

Cover and let it rise in a warm place until doubled (about 1–1.5 hours).

3. Shape the Buns:

Divide the dough into equal portions (about the size of a small apple). Roll into balls and place on a baking sheet lined with parchment paper.

4. Second Rise:

Cover and let rise again for 30–45 minutes.

5. Bake:

Preheat the oven to 190°C (375°F). Bake buns for 12–15 minutes until golden. Let cool completely.

6. Prepare the Cream:

Whip the cold cream with powdered sugar and vanilla until stiff peaks form.

7. Assembly:

Cut off a “lid” from the top of each bun. Scoop out a little of the center (optional) and fill with almond paste (if using). Pipe or spoon the whipped cream generously. Replace the lid and dust with powdered sugar.