Semla: The Swedish Winter Whisper
A tender cardamom-scented bun filled with silky almond paste and a generous swirl of whipped cream.
60 min
Medium
Sueca
8 servings
The story behind
I first tried a Semla in a cozy little cafe in Stockholm while it was snowing like crazy outside. They told me these are traditionally eaten before Lent, but they’re so good you can't have just one! My favorite part is that hit of spicy cardamom mixing with the sweet, smooth almond filling. It’s the ultimate companion for a mid-afternoon 'Fika' (the Swedish coffee break). If you want the old-school experience, serve it in a bowl of warm milk. Trust me, it warms you right down to your toes!
Instructions
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1Mix the warm milk with yeast and let it sit for a few minutes until it gets bubbly.
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2In a large bowl, combine flour, cardamom, sugar, and melted butter; add the yeast mixture and knead until smooth.
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3Let the dough rise in a warm spot for about an hour until it doubles in size.
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4Form 8 equal balls, place them on a tray, and bake at 200°C (400°F) for 10-12 minutes until golden brown.
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5Once cooled, cut off the top part of each bun and scoop out a little bit of the center.
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6Mix that crumb with the almond paste and a splash of milk, then fill the hole back up.
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7Pipe a generous swirl of whipped cream on top, place the lid back on, and finish with a dusting of powdered sugar.
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