There's something magical about the scent of cardamom wafting through a warm kitchen. It's a scent that brings me back to childhood winters, when the appearance of my mother's biggest mixing bowl meant only one thing: semla season had arrived. The anticipation was almost unbearable as she would hum softly, kneading the dough with practiced hands, occasionally letting me sneak a taste of the sweet marzipan filling.
These beloved Swedish treats have been bringing joy to families for centuries. While they originally marked Fettisdagen—the last indulgence before Lent—they've become such a treasured part of Swedish culture that nowadays you'll find them in cafés from Christmas all the way through Easter. The name "semla" comes from the Latin "simila," meaning fine wheat flour, though they were once known as "hetvägg" when served in their most traditional form: floating in a bowl of warm milk.
Today, I'm sharing my family's recipe for these cardamom-scented buns filled with almond marzipan and crowned with billowing whipped cream. While every Swedish family might have their own little tweaks to the recipe, the heart of it remains the same: creating moments of warmth and sweetness during the long Nordic winter.
I hope you will enjoy it.
What You'll Need
For the Buns
75 g (2.6 oz) butter
300 ml (1 1/4 cups) milk
3 packets (21 g total) dry yeast
0.5 tsp salt
100 ml (1/2 cup) sugar
1 egg
2 tsp baking powder
900 ml (3 3/4 cups) all-purpose flour
1 extra egg (for brushing)
For the Filling
150 g (5.3 oz) marzipan
200 ml (3/4 cup) heavy whipping cream
Pinsh of sugar
Powdered sugar (for dusting)
Let's Make Semlor!
The Dough
Start by mixing your flour, salt, sugar, yeast, and baking powder in a large bowl—the biggest one you have! Warm your milk to about 40°C (104°F), just warm enough that it feels comfortable on your wrist. Add this along with your melted butter and egg to the dry ingredients. Mix until you have a smooth dough, then cover with a clean kitchen towel and let it rise for 30 minutes. This is the perfect time to make a cup of coffee and enjoy the anticipation.
Shaping Your Buns
On a floured surface, knead your dough for a few minutes—this is therapeutic, trust me! Divide it into 16 pieces and roll each into a smooth bun. Place them on a parchment-lined baking tray, cover, and let them rise for another 30 minutes.
Baking Time
Preheat your oven to 250°C (480°F). Brush the buns with beaten egg, then bake in the middle of the oven for 5-10 minutes until they're golden brown. The kitchen will smell amazing! Let them cool completely on a wire rack.
The Fun Part: Assembly
After cooled down, cut off the tops of your buns and set them aside. Scoop out some of the inside and doughmix from the base bun, mix the filling with grated marzipan and a touch of milk to make a smooth, sweet filling. This then goes back into the buns.
The Crown of Cream
Whip your cream until it forms soft peaks, then either pipe or spoon it generously on top of the marsipan filling. This is where semlor get their characteristic luxurious look!
The Final Touch
Place the tops back on and dust with powdered sugar. Now comes the big decision: will you enjoy yours with coffee, or try it the traditional way, served in a bowl with warm milk (hetvägg)
The Best PartEat it and enjoy!
A Note on Storage
While semlor are best enjoyed fresh (preferably within hours of making them), they can be stored in an airtight container for up to 2 days. If you're planning ahead, you can freeze the unfilled buns and thaw them when the craving strikes.
Remember, the best semlor are shared with people you love, accompanied by good coffee and even better conversation. Enjoy!
