Semla
Semla, from above
Non vegEggSweden

Semla

A cardamom bun with a hat, a marzipan heart and an alarming amount of cream.

150 minTime
11 gProtein each
mildSpice
The bun before Lent3 chapters · 2 min read

Make it your way

Grandma's wayCardamom bun, almond paste and whipped cream.
The original
600kcalsame
11 gproteinsame
3 gfibresame
150minutessame

Classic semla.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)3⅓ cups
Milk1 cup, lukewarm
Butter5 tbsp, soft
Sugar¼ cup
Instant dry yeast2 tsp
Cardamom1½ tsp, freshly ground
Salt½ tsp
Egg1, beaten, for brushing
Marzipan200 g, grated
Fresh cream (thickened cream, heavy cream)1⅔ cups, whipped

Method

5 steps
  1. 1Warm the milk with the butter until it melts, then cool to lukewarm. Mix with yeast, sugar, cardamom, salt and flour, and knead 10 minutes.
  2. 2Cover and leave to rise until doubled.
  3. 3Shape 8 smooth balls on a lined tray, rise 30 minutes, brush with egg and bake at 220°C for about 10 minutes.
  4. 4Cool. Slice a lid off each bun and scoop out a little crumb. Mix the crumb with the marzipan and a splash of milk into a paste and fill the buns.
  5. 5Pipe a tall swirl of whipped cream, put the lid on and dust with icing sugar.
Serve it like this

Serve each semla on a small plate with a fork and a cup of coffee. Eat the lid first, using it to scoop up cream.

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Make it a meal

What goes with Semla: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kanelbullar180 min
A little snack Toast skagen15 min
A little snack Punjabi samosa75 min
To drink South Indian filter coffee20 min
To drink Masala chai10 min
Something sweet Chocolate cake80 min
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