Semlor are traditional Swedish buns enjoyed during Lent, featuring soft, cardamom-spiced dough filled with a rich almond paste and topped with fresh whipped cream. These buns offer a delightful contrast between the tender, slightly sweet bread and the smooth, nutty filling. The subtle aroma of cardamom perfumes the kitchen, making this a special occasion treat. Perfect for spring celebrations or a cozy afternoon coffee, Semlor bring a touch of Scandinavian elegance to your table. The combination of texturesfluffy bun, creamy filling, and airy whipped creammakes every bite indulgent and satisfying.
Semlor-Lenten Cream Buns
Description
Semlor are traditional Swedish buns enjoyed during Lent, featuring soft, cardamom-spiced dough filled with a rich almond paste and topped with fresh whipped cream. These buns offer a delightful contrast between the tender, slightly sweet bread and the smooth, nutty filling. The subtle aroma of cardamom perfumes the kitchen, making this a special occasion treat. Perfect for spring celebrations or a cozy afternoon coffee, Semlor bring a touch of Scandinavian elegance to your table. The combination of texturesfluffy bun, creamy filling, and airy whipped creammakes every bite indulgent and satisfying.Ingredients
Directions
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Crumble the yeast into a bowl.
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Melt the butter or margarine in a saucepan.
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Add the milk to the melted butter and heat until lukewarm, ensuring it does not exceed 100 degrees F.
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Remove the milk mixture from heat and stir in the yeast until completely absorbed.
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Gradually stir in the salt, sugar, one egg, cardamom, and most of the flour.
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Knead the dough until it becomes smooth and shiny.
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Cover the dough and let it rise for 30-40 minutes.
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On a floured surface, knead the remaining flour into the dough.
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Divide the dough into 12 equal parts and hand-roll each into a smooth round ball.
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Place the balls on a greased cookie sheet and let them rise for 20-30 minutes.
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Preheat the oven to 475 degrees F (246C).
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Brush the tops of the buns with the beaten egg.
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Bake in the middle of the oven for 8-10 minutes until golden brown and baked through.
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Remove from the oven and set aside to cool completely.
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Once cooled, cut off the top of each bun to create a lid.
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Scoop out a hollow in the bottom half of each bun with a spoon.
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Mix the scooped-out bread pieces with almond paste.
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Add cream to the almond mixture to achieve a soft, smooth consistency.
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Fill the hollowed buns with the almond paste mixture.
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Place the bun tops back on, resembling a hat.
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Pipe a wreath of stiffly whipped cream around the top of each bun.
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Dust generously with powdered sugar and serve immediately.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 887.3kcal
- % Daily Value *
- Total Fat 16.5g26%
- Saturated Fat 5.2g26%
- Cholesterol 142.1mg48%
- Sodium 2658.0mg111%
- Total Carbohydrate 155.3g52%
- Dietary Fiber 4.9g20%
- Sugars 19.0g
- Protein 25.2g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Allow the buns to cool completely before filling to prevent the cream from melting.
For the best texture, use fresh yeast and ensure the milk is not too hot when activating it.
Almond paste can be substituted with marzipan if preferred.
Store unfilled buns in an airtight container at room temperature for up to two days. Fill just before serving.
Whipped cream can be lightly sweetened or flavored with vanilla extract for extra richness.
