SEMLOR | Swedish Fat Tuesday Buns

‘Tis the season for Semlor! This incredibly popular Swedish bun is a staple from New Years to Easter, though really its for Fat Tuesday. It’s not hard to make, heavy, fattening, and very delicious, exactly what you want to eat on a cold winter’s day in Sweden. My recipe is a simple, pretty classic version. Straight up, no twist.

Wheat Dough

250g milk
575g AP flour
100g sugar
100g butter
12g ground cardamom
12 g dry yeast OR 35 fresh yeast
8g salt

Combine all ingredients in the bowl of your stand mixer. Using the hook attachment mix the dough for 5 minutes on a slow speed so that it starts to come together. Kick the speed up to a medium/medium fast speed for 10-20 minutes or until the dough is smooth as a baby's butt.

Shape into a flat-ish rectangle and let rest for 10 minutes. If your environment is dry, cover with some plastic wrap.

Cut into pieces weighing between 65g-70g. Round. Proof until double in size, should hold an indent when gently poked.

Bake at 175C/350F until golden brown. This could take anywhere from 7-15 minutes depending on your oven. If your oven has hot spots turn the tray around after 5 minutes.

Let cool.

Almond Filling

400g Almond Paste
88g Water
40g Almonds, toasted chopped fine
1-2 drops bitter almond essence

Put all the almond paste in th bowl of your stand mixer. Using the paddle attachment mix in a tablespoon of water at a time. Make sure all the water is incorporated before adding any more. Scrap often, checking for lumps. Once all the water is in add the almonds and almond extract. Mix. Taste. Add more water, chopped almonds, salt, almond extract to your liking.


Whipped Cream

500g cream

Whip until soft peaks

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