Semlor (Swedish Lenten Buns)
These buns are soft and sweet, filled with a buttery marzipan mixture and topped with whipped cream! Throughout Scandinavia, they are eaten in the lead-up to Lent and Fat Tuesday.
Ingredients
DOUGH
- 150 ml milk
- 2 tsp instant yeast (2.25 tsp active dry yeast, 17.5 fresh yeast)
- 1 large egg
- 1 egg yolk
- 50 grams sugar
- 1/2 tsp vanilla extract
- 1/2 tsp cardamom
- 1/2 tsp salt
- 375 grams all-purpose or bread flour
- 57 grams unsalted butter, softened
- 1 egg for egg wash
FILLING
- 250 grams marzipan (can be store-bought!)
- 57 grams unsalted butter, softened
- 360 ml heavy cream
- Splash of vanilla extract
- 3 tsp sugar
Instructions
- If using active dry or fresh yeast – heat up the milk, either in the microwave or in a saucepan, until it is “fingervarm” (finger warm), meaning it should feel warm to the touch but not hot. Add the yeast and stir to dissolve. Let it rest 5-10 minutes until it begins to froth and bubble a little bit. If using instant yeast – just add the yeast and milk in the next step.
- Add the egg, egg yolk, sugar, vanilla extract, cardamom, and salt to a large bowl. Mix well. If you're using instant yeast, add the yeast and milk in this step.
- If you’re using active dry yeast, once the yeast has bubbled up, add the milk and yeast mixture to the egg mixture and whisk to combine.
- Slowly add the flour and the softened butter, stirring with a wooden spoon. Once the dough starts to come together, you can start kneading.
- Knead until smooth and elastic, probably around 10-15 minutes. Add a bit of flour if the dough sticks to your hands or the surface. If you prefer not to get your hands messy, feel free to use a stand mixer for this step. The texture of your dough before its first rise should be soft and smooth, not sticky and not too dry.
- Cover and let your dough rise for about 45 minutes, or until doubled in size.
- Once the dough has risen, dump it out on a flat surface. Divide into 12 equal pieces. If you want very even-looking buns, weigh the total lump of dough, then divide this by 12 and weigh each piece to ensure that all buns weigh the same.
- Shape the pieces into buns. How to: take a piece, pinch together into a ball shape, then place it seam-side down on an unfloured surface. Cup it in your hand with the top of the roll touching your palm. Move your cupped hand in quick, tight circles – this will cause the seam to come together and create tension on the surface of the dough.
- Place the shaped buns on a baking sheet lined with parchment paper. Let them rise for about 45 minutes or until doubled in size. Meanwhile, preheat your oven to 350 F (175 C).
- Once the buns have risen, egg wash the buns and bake for 12-14 minutes, or until golden brown and hollow sounding when you tap them. Let them cool completely.
- While the buns are cooling, prepare your filling by mixing together the marzipan and softened butter to make a paste (it helps if your marzipan is on the softer side!).
- Whip the heavy cream using a stand mixer, a handheld mixer, or a whisk, and add sugar and vanilla extract. Whip until it reaches stiff peaks.
- To fill the semlor, cut off the top of the bun and remove some of the center.
- Fill the center of the bun with about a tablespoon of marzipan filling.
- Fill a piping bag with a star nozzle with the whipped cream mixture, then pipe whipped cream in a circle on the top. Add back the top of the bun, sprinkle with powdered sugar, and enjoy!
