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+ servings

Classic Swedish Semla

A fluffy cardamom bun filled with sweet and smooth almond paste. Topped with airy and creamy whipped cream. A Swedish classic.
Förberedelser: 25 minuter
Tillagningstid: 17 minuter
Resting: 1 timme 30 minuter
Total tid: 42 minuter
Måltid: Dessert
Kök: Scandinavian, Swedish
Keyword: Cream Puff, Semla, Shrove Tuesday
Portioner: 12 buns
Kalorier: 288kcal
Författare: Caroline Vass



  • 50 gr fresh yeast
  • 1 tbs ground cardamom
  • 300 gr almond milk regular works too
  • 100 gr raw sugar
  • 1/2 tsp salt
  • 150 gr butter softened
  • 1 egg plus another egg yolk for brushing
  • 1 tsp bicarbonate
  • 660-720 gr flour


  • 600 gr whipping cream
  • 400 gr almond paste
  • 1-2 tbsp almond milk
  • 40 gr icing sugar


  • Heat the almond milk to 37C add cardamom and dissolve with the yeast.
  • Add sugar, salt, butter and egg and mix it. Mix bicarbonate with the flour and add it to the butter and egg mixture. Knead for about 5-6 minutes.
  • Let the dough rise under a clean tea towel for about 45 minutes.
  • Split the dough into 12 pieces and roll them into round balls. Place them on a baking sheet. Let the dough balls rise for another 45 minutes under a tea towel.
  • Set the oven to 200C/fan and bake in the middle of the oven for about 6-7 minutes.
  • Let the buns cool completely and make the filling in the meantime.
  • Grate the almond paste and mix it with almond milk until smooth. And whip the cream until firm. 
  • Make the lids by cutting small triangles on the top and make little holes in the bottom bun.
  • Fill the Swedish semla with almond paste and whipped cream. Sift icing sugar on top.


Kalorier: 288kcal
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