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+ servings
Vegan semla

Vegan Semla

The semla is a classical Swedish pastry for Shrove Tuesday. This is a vegan version of this insanely simple yet delicious Winter dessert. 
Förberedelser: 20 minuter
Tillagningstid: 7 minuter
Resting time: 1 timme 20 minuter
Total tid: 27 minuter
Måltid: Dessert
Kök: Swedish
Portioner: 12 buns
Kalorier: 330kcal
Författare: Caroline Vass


Wheat dough

  • 75 gr vegan butter
  • 250 ml almond milk you can use any other plant based version
  • 50 gr fresh yeast
  • 4 tbsp agave syrup or 75 gr granulated sugar
  • 1 pinch of salt
  • 2 tsp ground cardamom
  • 420 gr wheat flour


  • 300 gr almond paste
  • 50 ml almond milk
  • 400 ml soy whipping cream
  • 2 tbsp icing sugar for decoration


Wheat dough

  • Melt the butter in a pot. Add the milk and heat until lukewarm.
  • Crumble the yeast in a bowl. Add the milk and butter mixture. Stir until the yeast is completely resolved. 
  • Add agave syrup, salt, cardamom, and the flour. Knead the dough until firm and glossy. Cover the bowl with a clean tea towel. Let it rise for 40 minutes.
  • Roll the dough and cut into 12 slices. Shape them into balls. Place them on a fitted baking tray. Cover with a tea towel and let them rise for another 40 minutes. Set the oven to 200C/fan.
  • Bake in the middle of the oven for 7 minutes. This can vary depending on your oven. So keep an eye on the buns first time you make them. They should be slightly golden brown on top when ready. Take them out and let them cool completely. 

Almond paste

  • Grate the almond paste and mix with the almond milk. Mix until smooth. 
  • Cut the top off the bun and scoop out a little bit of the bottom part. Pipe the almond paste into the little hole in the bottom part. 
  • Whip the cream and pipe each bun and cover the almond paste. Put the top on and dust with icing sugar. Done. 


Kalorier: 330kcal
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