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swedish semlor


a traditional swedish recipe. you eat semlor on ”fettisdagen”, second tuesday in february, during lent. it’s best described as a cream bun with almond paste. a traditional way to eat this bun is to put the ‘semla’ in a bowl with warm milk, also known as ‘hetvägg’ translated it will be ‘hot wall’. or you can just enjoy it with a cup of coffee.


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  1. Melt the butter in a saucepan
  2. Pour in the milk och warm until lukewarm
  3. Crumble the yeast in a bowl and stir in a little of the warm butter / milk until the yeast is completely dissolved
  4. Add the rest of the butter / milk
  5. Salt
  6. Sugar
  7. Cardamom and most of the flour
  8. Work the dough smooth and shiny
  9. It should let go from the edges of the bowl
  10. Allow the dough to rise under a baking cloth for 40 minutes
  11. Sprinkle flour over a baking board and place the dough there
  12. Make 1 bun per person by rolling the dough against the baking board in your cupped hand
  13. Put the buns on a baking tray with oven paper and allow them to rise for an additional 30 minutes
  14. Preheat the oven to 440f
  15. Brush the buns with the beaten egg and bake them for about 10 minutes in the middle of the oven
  16. Let them cool on an oven rack under a baking cloth
  17. Cut of a cover on each bun
  18. Take out a part of the crumb and put it in a bowl
  19. Crumble in almond paste
  20. Mix and dilute with the milk to a rather soft mixture
  21. Distribute the filling in the buns
  22. Whip the cream and put a large dollop in every bun
  23. Put the cover on and sift some confectioners sugar over semlorna

Step 18

Total Time in Minute 140

Ingredients Count 11

cooking swedish semlor

See More Relate Photo







Wheat flour



Almond paste

Double cream

"confectioners sugar"

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