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Authentic Semla Recipe Sweden, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Mainly associated with Fat Tuesday, since in the past, it was the only day of the year when one could eat it, semla is the traditional Swedish dessert that has become so beloved, nowadays it's eaten from Christmastime all the way through Lent. The main components are a cardamom-spiced wheat bun, an almond filling, whipped cream, and powdered sugar. The dough for the buns is a yeasted, butter-rich dough that is shaped into buns, which can be glazed with an egg wash before baking, but that is not a must. The top of the bun is cut off, the crumbs are scooped out the bottom part of the bun, and the hollowed-out insides are filled with an almond filling. Swirls of whipped cream are piped on top and then covered with the cut-off bun top, which acts as a lid. Before serving, the dessert is dusted with powdered sugar. Still, serving semla in a bowl of warm milk is the traditional way of serving this dessert, in which case it's called hetvägg. Also, apart from Sweden, different ... Read more
Cooking tips
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shaping the dough
Once the dough is divided into smaller portions, it needs to be shaped into smooth balls. To shape into a ball, first, press on a piece of dough with the palm of your hand. Then, roll in circles to get a smooth dough. Finally, cup the dough with your hand, but do not press on it, and move it in circles until you get a perfectly round shape. -
almond filling
The almond filling can be made in one of two ways. One way is to make a paste from ground almonds, powdered sugar, and a bit of milk, or water to which roughly chopped almonds are added. The almonds should be toasted before grinding or chopping them for a more intense flavor. The other, and the quicker way, is to use mandelmassa, which is similar to the almond paste. It just needs to be grated and ... Read more -
mandelmassa
Mandelmassa, or almond paste, is Sweden's answer to marzipan, although it has a higher percentage of almonds, about 50%. Mandelmassa is made by mixing 200g/7 oz of blanched almonds, 200g/7 oz of confectioners' sugar, and one egg white. The almonds should be finely ground then mixed with the remaining ingredients. However, if you're not in the mood for making homemade mandelmassa, you can use marzipan ... Read more -
whipped cream
Since whipped cream is not stable for long, it should be piped not long before serving. Also, although you can use plain whipped cream, it might be a good idea to flavor it with vanilla or to add powdered sugar. -
baking time
The baking time depends on the size of the buns. The bigger ones need to bake at a slightly lower temperature and for longer, while smaller buns should be baked at a higher temperature and for a shorter period of time. This means about 225°C/430°F and 8-10 minutes of baking time for bigger buns, and 250°C/480°F and 5-7 minutes of baking time for smaller buns. -
the hetvägg version
To make the hetvägg version, just place the semla bun into a bowl or a deep dish, pour over with hot (not boiling) milk or pour the milk around the base of the semla. Finally, dust with cinnamon and serve. -
how to eat a semla
Take the lid off, then scoop the whipped cream, and slowly eat the remainder of the semla like a sandwich. If you bite into the whole semla bun as is, you run the risk of ending up with the filling all over your face. -
serving
If you will not be serving semla buns right away, do not dust them with powdered sugar, but refrigerate them until it’s serving time. When it’s time to serve them, only then dust with powdered sugar. Also, keep in mind that semla buns are best eaten the day they are filled, preferably within a few hours. -
leftovers
If you have any unfilled semla buns, you can keep them in an airtight container in the refrigerator or freeze them for later use.
Recipe variations
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Semla with Crunchy Almond Filling
Ready in 6h 35minThis recipe is adapted from VisitSweden.com, Sweden's official website for tourism and travel information. It gives instructions on how to make cardamom-flavored semla buns that have a crunchy almond filling and are finished off with whipped cream and powdered sugar.
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Semla with Creamy Almond Filling
Ready in 5h 25minThis recipe is adapted from Sweden.se, the official source of facts about Sweden. The peculiarity of this recipe is the use of crumbs from the buns to make the filling — they are mixed with marzipan and milk to make a creamy filling which is then piped into the hollowed-out, cardamom-flavored buns.
-
Semmelkladdkaka - Swedish Semla Gooey Cake
Ready in 2h 30minA hybrid of semla and kladdkaka, two beloved Swedish desserts, semmelkladdkaka delivers the best of both worlds in one dessert. The cake is made with eggs, sugar, butter, almonds, and very little flour, and flavored with cardamom, the spice traditionally used for making semla. Once baked, it is topped with whipped cream and almond slivers. Thanks to the small amount of flour, the center of the cake is gooey, as is the case with kladdkaka.
Semla with Crunchy Almond Filling
PREP 1h 30min
COOK 35min
cooling 2h 30min
RESTING 2h
READY IN 6h 35min
This recipe is adapted from VisitSweden.com, Sweden's official website for tourism and travel information. It gives instructions on how to make cardamom-flavored semla buns that have a crunchy almond filling and are finished off with whipped cream and powdered sugar.
Ingredients
STARTER DOUGH
50g (1.75 oz) fresh yeast
240 ml (1 cup) whole milk, room temperature
100g (1/2 cup) sugar
350g (3 cups) all-purpose flour
SECOND DOUGH
240 ml (1 cup) whole milk, room temperature
150g (3/4 cup) sugar
200g (3/4 cup + 2 tbsp) butter, cubed
10g (2 tsp) salt
750g (1 2/3 lbs) all-purpose flour
1 egg
1 tbsp freshly ground cardamom
ALMOND PASTE
100g (3.5 oz) sweet almonds
100g (1/2 cup) sugar
FILLING
200g (7 oz) almond paste
100g (3.5 oz) toasted almonds with peel, coarsely chopped
50g (1/4 cup) sugar
10g (2 tsp) vanilla powder
1-2 grated bitter almonds or 1 tsp bitter almond oil
50-100 ml (1/4 cup - 1/2 cup) whole milk (start with the smaller amount and add more if you need)
TO FINISH
whipped cream
powdered sugar, for dusting
Preparation
Step 1/11
To make the starter, first, dissolve the yeast in warmed milk. Then, add the sugar and the flour and knead everything — for 5 minutes in a stand mixer or 10 minutes by hand — until you have a smooth dough. Cover with a cloth and let rest for 30 minutes until doubled in size.
Step 2/11
Add the ingredients listed for the second dough to the starter and knead until combined and elastic — about 15 minutes by hand or 10 minutes in a stand mixer. It’s important not to skip or speed up this step as the dough needs time to develop gluten.
Step 3/11
Divide the dough into 70g (2.5 oz) pieces.
Step 4/11
To shape into a ball, first, press on a piece of dough with the palm of your hand. Then, run in circles to get a smooth dough. Finally, cup the dough with your hand, but do not press on it, and move it in circles until you get a perfectly round shape. Then, shape the remaining pieces of dough the same way.
Step 5/11
Transfer the balls of dough onto a baking tray lined with parchment paper, taking care that there is a lot of space between each piece of dough. Cover the tray with a cloth and leave them to rise until doubled in size.
Step 6/11
While the dough is resting, toast the almonds for the almond paste and the filling (200g/7 oz). Toast them in batches (they need to be arranged in a single layer) in a pan for 3-5 minutes over medium heat, constantly stirring, so they do not burn. Once golden and nutty, take them off the heat and transfer them onto a plate — do not leave them in the pan as they will continue to cook while in the pan. Leave them to cool completely.
Step 7/11
Take 100g/3.5 oz of toasted almonds and add them to the food processor. Grind until you have a fine powder, then add the sugar and grind until combined. While grinding, add a bit of water — two to three tablespoons or more — just until it comes together and turns into a paste.
Step 8/11
Coarsely chop the remaining almonds, then add them to a bowl together with the almond paste and the remaining ingredients for the filling. Mix until you get a homogenous paste. Transfer into a piping bag.
Step 9/11
Bake the buns in the middle of the oven at 225°C/430°F for 10-13 minutes or until golden. Transfer onto a wire rack and let cool completely.
Step 10/11
Using scissors or a knife, cut a triangle off the top of each bun. Then, scoop out the insides with a fork — the more you scoop out, the more space for the filling.
Step 11/11
Pipe the almond filling into each bun, then top with whipped cream. Next, place the lid on top of the whipped cream and sprinkle with powdered sugar.
Other Variations
-
Semla with Creamy Almond Filling
Ready in 5h 25minThis recipe is adapted from Sweden.se, the official source of facts about Sweden. The peculiarity of this recipe is the use of crumbs from the buns to make the filling — they are mixed with marzipan and milk to make a creamy filling which is then piped into the hollowed-out, cardamom-flavored buns.
-
Semmelkladdkaka - Swedish Semla Gooey Cake
Ready in 2h 30minA hybrid of semla and kladdkaka, two beloved Swedish desserts, semmelkladdkaka delivers the best of both worlds in one dessert. The cake is made with eggs, sugar, butter, almonds, and very little flour, and flavored with cardamom, the spice traditionally used for making semla. Once baked, it is topped with whipped cream and almond slivers. Thanks to the small amount of flour, the center of the cake is gooey, as is the case with kladdkaka.
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