Semla
A Swedish cardamom bun filled with almond paste and whipped cream—soft, aromatic, and traditionally eaten on Shrove Tuesday. This showstopping pastry looks elaborate but requires only basic baking skills.
- Total time
- 45 min
- Servings
- 6
- Calories
- 385
- Protein
- 8g
Ingredients
- ½ cup whole milk
- 3 tablespoons unsalted butter
- 2 cups all-purpose flour
- 1.5 teaspoons instant yeast
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground cardamom
- 1 whole large egg
- 1 batch egg wash (1 egg beaten with 1 tablespoon water)
- 4 ounces almond paste (room temperature)
- ¾ cup heavy cream
- 1 tablespoon granulated sugar
- 2 tablespoons powdered sugar (for dusting)
Instructions
- 1
Pour 0.5 cup whole milk into a microwave-safe bowl and microwave in 15-second intervals until it reaches 110°F on an instant-read thermometer—it should feel warm but not hot to the touch. Add 3 tablespoons unsalted butter cut into small cubes and stir until melted and combined.
- 2
In a large mixing bowl, combine 2 cups all-purpose flour, 1.5 teaspoons instant yeast, 2 tablespoons granulated sugar, 0.5 teaspoon kosher salt, and 0.5 teaspoon ground cardamom. Stir with a fork to distribute the yeast and cardamom evenly throughout the flour.
- 3
Pour the warm milk mixture into the dry ingredients and crack 1 large egg directly into the bowl. Stir with a wooden spoon until a shaggy dough forms, making sure all the flour is incorporated and no dry streaks remain.
- 4
Turn the dough out onto a lightly floured work surface and knead for 8–10 minutes, pushing with the heel of your hand, folding the dough back toward you, and rotating a quarter turn each time. The dough should become smooth, elastic, and slightly tacky—if it's too sticky, sprinkle a tiny pinch of flour and knead it in. You'll feel the gluten develop: the dough will resist stretching and spring back when poked.
- 5
Place the kneaded dough in a lightly buttered bowl, turning it over once to coat the top. Cover loosely with a damp kitchen towel and set in a warm, draft-free spot (like a turned-off oven with the light on) for 45 minutes, or until the dough has nearly doubled in size and springs back slowly when poked with a floured finger.
- 6
Preheat your oven to 400°F. Line a 9 × 13-inch baking sheet with parchment paper.
- 7
Turn the risen dough out onto a lightly floured work surface and divide it into 6 equal pieces using a bench scraper—weigh them if you have a kitchen scale to ensure they're even (about 55 grams each). Roll each piece into a tight ball: cup your hand over a piece and drag it toward you on the counter in a circular motion, rolling it against the surface and your palm to create tension. This creates a smooth, unified surface.
- 8
Space the buns 2 inches apart on the prepared baking sheet. Cover them loosely with a damp kitchen towel and let them proof in a warm spot for 20–25 minutes, until they've puffed up slightly and feel soft but still hold a slight indent when gently poked.
- 9
While the buns proof, prepare the egg wash: crack 1 large egg into a small bowl, add 1 tablespoon water, and whisk together until combined and slightly frothy.
- 10
Once the buns have proofed, brush the top of each bun generously with the egg wash using a pastry brush—this will give them a glossy, golden finish.
- 11
Place the baking sheet in the preheated 400°F oven and bake for 12–15 minutes, until the buns are deep golden brown and sound hollow when tapped on the bottom. You'll smell a sweet, cardamom-forward aroma—this signals they're nearly done. Transfer the buns to a wire cooling rack.
- 12
Let the buns cool to room temperature, about 15 minutes. This matters: if you slice them while warm, the filling will melt unevenly and the structure will be fragile.
- 13
Using a small serrated knife, carefully slice the top quarter off each bun, creating a small lid and a base. Set the lids aside. Using a small spoon or melon baller, gently scoop out some of the soft interior crumb from each bun base, creating a small cavity—don't dig too deep or you'll break through the bottom. You're making room for the filling without compromising structure.
- 14
Pinch off a piece of 4 ounces almond paste (room temperature) and press it gently into the cavity of each bun base, roughly 1 tablespoon per bun. The almond paste should be soft enough to press with your fingers—if it's cold and rigid, let it sit at room temperature for a few minutes.
- 15
Pour 0.75 cup heavy cream into a chilled medium mixing bowl. Add 1 tablespoon granulated sugar. Using an electric mixer on medium-high speed or a whisk, beat the cream until soft peaks form—the cream should hold its shape but still be billowy, about 2–3 minutes with a mixer. Don't overbeat or you'll turn it into butter.
- 16
Top each almond paste–filled bun with a generous dollop of whipped cream, mounding it slightly. Place the reserved bun lid on top, tilting it slightly so a peak of cream is visible on the side—this is the traditional presentation.
- 17
Dust the top of each semla lightly with 2 tablespoons powdered sugar total, using a fine-mesh sieve for an even, delicate coating. Serve immediately on small plates with forks—the contrast of cardamom bun, nutty almond paste, and cool whipped cream is best eaten fresh.
Tools you’ll need
- microwave-safe bowl
- instant-read thermometer
- large mixing bowl
- wooden spoon
- work surface or cutting board
- lightly buttered bowl
- kitchen towel
- 9 × 13-inch baking sheet
- parchment paper
- bench scraper
- kitchen scale (optional)
- pastry brush
- wire cooling rack
- serrated knife
- small spoon or melon baller
- chilled medium mixing bowl
- electric mixer or whisk
- fine-mesh sieve
- small plates
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