Gorgeous Lent Buns or Semlor
These are the top reasons to make these lovely Swedish Cream Buns:
- gorgeous little sweets made with yeasted cardamom buns, almond filling and whipped cream
- aromatic, light, creamy, and gorgeous
- perfect for special occasions and carnival season
- a simple recipe you will master in no time
Essential ingredients
This dessert has three components: baking the yeasted buns, making the almond filling, and, last but not least, making the whipped cream. The whole recipe is below, and the next paragraph provides a little bit more information about the ingredients.
Dough—This yeasted dough is enriched with cardamom, which creates the most beautiful flavor. We don't recommend leaving it out. For this recipe, use bread flour or all-purpose flour. Also, use instant dry yeast or fresh yeast. In the case of using the latter, double the amount of the ingredients.
Almond filling - we will need three ingredients for the filling: almond paste, roasted almonds, and water.
Whipped cream - will add lightness and beautiful creaminess to the buns. Mix the whipping cream with some powdered sugar.
Storing and freezing
We don't recommend storing the decorated cream buns. However, you can store the dough, almond filling, and whipped cream separately.
Store the baked buns at room temperature in a bread basket for up to a day, or transfer them to a freezer bag. They can be kept in the freezer for up to 3 months. Before using, bring them to room temperature.
Store the almond filling and whipped cream separately in the fridge for up to 3 days.
How to make Semlor (Swedish Cream Buns) at home (video)
Check this short video to learn making Semlor at home.
Next, try these Carnival season recipes
- Doughnuts with Rich Vanilla Cream
- Yogurt Sweet Fritters
- Fried Apple Pies
- Angel Wings Pastry
- Doughnuts with Jam
- Beignets
- Fried Croissant Beignets
- Heart-Shaped Doughnuts
Made in collaboration with Žito d.o.o.
METHOD
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dough and first proofing
Add flour, sugar, yeast, salt, cardamom, and lukewarm milk to a stand mixer bowl attached to a dough hook. Mix for about 8 minutes, then add the softened butter. Continue to mix for 10 minutes. Cover the bowl with the dough with cling film and set aside to proof at room temperature for 40 minutes.
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shaping and second proofing
Divide the dough into fifteen pieces, weighing about 65g / 2.3 ounces. Shape into small balls. Line two large baking sheets with parchment paper and place the dough balls on it, ensuring enough space between each dough for it to rise. Cover with a kitchen towel and set aside to proof at room temperature for 1 1/2 hours or until visibly risen. Place a rack in the middle of the oven and preheat it to 230 °C / 445 °F.
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bake
Place the first baking sheet in the oven and bake for 10 minutes at 230 °C / 445 °F. After 5 minutes, turn the baking sheet to 180° if they are baking too quickly. Repeat the process with the second baking sheet. Transfer the baked Semlor buns to a wire rack to cool.
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almond filling
Add almond paste, chopped roasted almonds, and water to a clean stand mixer bowl (or use an electric mixer). Mix to combine into a thick mixture. Transfer to a pastry bag. Whip the whipping cream with the vanilla extract. Cut off a small top part of the bun. Evenly spread the almond paste over the bun, then pipe the whipped cream on top.
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serve
Put the tops back on. Dust with powdered sugar and serve, enjoy.
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