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Semla

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Semla are traditional Swedish cream buns made with soft cardamom-spiced dough, filled with a sweet almond paste, and topped with a generous swirl of whipped cream. They were once a humble pre-Lenten bread but evolved into an indulgent dessert enjoyed across Scandinavia. Their most infamous moment in history came when King Adolf Frederick of Sweden ate fourteen of them in one sitting—after a feast of lobster, caviar, and champagne—and literally ate himself to death in 1771. Today, semlor remain a beloved seasonal treat, best enjoyed one at a time.
Prep Time 20 minutes
Cook Time 15 minutes
Rising Time 2 hours

Ingredients

For the buns:

  • 1 cup 120 g all-purpose flour
  • 1 ½ tablespoons sugar
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon salt
  • 1 teaspoon instant yeast
  • 3 tablespoons butter melted
  • ⅓ cup warm milk

For the filling:

  • ¼ cup almond flour or finely ground blanched almonds
  • 2 tablespoons powdered sugar
  • 1 –2 tablespoons milk enough to form a paste

For assembly:

  • ½ cup heavy cream
  • 1 tablespoon powdered sugar plus more for dusting
  • ½ teaspoon vanilla extract

Instructions

  • Make the buns: In a mixing bowl, combine warm milk, melted butter, sugar, and yeast. Let sit until foamy. Add flour, cardamom, and salt, stirring into a dough. Knead for 5–6 minutes until smooth. Cover and let rise for 1 hour.
  • Shape and bake: Divide dough into 4–6 equal pieces and shape into balls. Place on a parchment-lined baking tray, cover, and let rise 30 minutes. Bake at 375°F (190°C) for 12–15 minutes until golden. Cool completely.
  • Prepare filling: Mix almond flour, powdered sugar, and milk to create a thick paste.
  • Assemble: Slice a small “lid” off each bun. Hollow out some crumbs from inside. Mix crumbs into the almond paste for extra texture, then spoon the mixture back into each bun.
  • Whip cream: Beat cream with powdered sugar and vanilla until soft peaks form. Pipe or spoon onto buns. Replace the bun lids and dust with powdered sugar.

Video

Notes

  • Cardamom makes the difference: Use freshly ground cardamom if possible—it gives the buns their distinct Scandinavian flavor and makes them stand out from regular sweet rolls.
 
  • Customize the filling: Traditional semlor use almond paste, but you can blend the scooped-out crumbs with almond flour and sugar for extra texture and sweetness.
 
  • Best enjoyed fresh: These buns are at their peak the day they’re filled. If you need to prepare ahead, bake the buns a day before and assemble just before serving.