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Semlor (Semla)

Semlor (Semla)

  • Prep

    40 m
  • Cook

    10 m
  • Ready In

    1 h 55 m
Justin Williams

Justin Williams

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

PlantQueenie
27

PlantQueenie

4/6/2009

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 them. I dusted mine, stuck them in the fridge for a few hours, and the sugar disappeared as condensation from being chilled appeared. I should know better, but they just looked so cute!

katrinkajo
25

katrinkajo

4/15/2009

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 yeast, and gave vague instructions like add "most" of the flour and "work" the dough. I came to All Recipes in desperation, found this, and followed it precisely. The semlor couldn't have come out more perfect. Tack sa mycket!

Estelle
10

Estelle

1/28/2012

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!

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