Semlor (Semla)

Semlor (Semla)

10
Justin Williams 0

"These Swedish desserts are traditionally served on Fat Tuesday, but nowadays they are happily eaten as often as they can be found. We love that these are not too sweet, and are just big enough."

Ingredients

1 h 55 m {{adjustedServings}} servings 442 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a large bowl, whisk together eggs with butter and milk. Sprinkle yeast overtop and allow to soften for 5 minutes. Meanwhile, sift together 5 cups flour with 1/2 cup sugar, salt, and ground cardamom. Once yeast has softened, stir flour mixture into milk mixture until a soft dough forms. Cover bowl with a towel, and allow to rise in a warm spot for 30 minutes.
  2. Sift together flour and baking powder. Stir into risen dough, then knead until smooth. Form into 16 balls (or 24 if you'd like smaller semlor) and place onto greased baking sheets. Cover with a towel, and allow to rise until doubled in bulk, 35 to 40 minutes.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Bake in preheated oven 10 to 15 minutes until golden brown and the center has firmed. Cool buns on a wire rack to room temperature.
  5. Once cool, cut a slice about 1/2 inch thick off of the top of the bun and set aside. Scoop or cut out the center of the buns, leaving a shell about 1/2 inch thick. Tear the removed bread into small pieces and place into a bowl. Moisten the bread with milk, then mix in marzipan until smooth. Add additional milk if needed until the marzipan filling is nearly as soft as pudding.
  6. Whip cream with 2 tablespoons sugar to stiff peaks. Fill each shell with a spoonful of marzipan filling. Pipe whipped cream on top of the filling to 1/2 inch over the top of the bun. Replace the tops onto the buns, and dust with confectioner's sugar before serving.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

10
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I added a tad of whole wheat flour to my batch, and they came out beautifully! The only suggestion I would make is to wait to dust the semlor with powdered sugar until RIGHT BEFORE you serve the...

Thank you for sharing this recipe. I grew up eating semlor at Easter, and this year tried it myself. My first attempt was a flop - the traditional Swedish cookbook called for four packets of y...

Giving this recipe only 4 and not 5 stars due to the fact that authentic 'semlas' have almond paste instead of marizpan in the middle..... Yummy!