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Swedish semlor
Swedish semlor
4.6
7 Reviews.
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This popular Swedish cardamom bun is filled with almond paste and whipped cream, and then sprinkled with icing sugar. This is the traditional way of making it, but it is possible to find it with or without cardamon, with vanilla and raspberry filling as well.

Ingredient List for 10 servings:
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25 gr Fresh yeast
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1 teaspoon Cardamom powder
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110 gr Margarine
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250 ml Milk
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2 Eggs
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50 gr Sugar
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1 pinch Salt
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480 gr Flour
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500 gr Almond paste
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1 tablespoon Icing sugar
Oven temperature:
250 degrees Celsius
Instructions:
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Melt the margarine in a casserole, add the milk and heat up to 37 degrees Celsius, or so the liquid is finger warm in temperature.
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Crumble the yeast in a bowl. Add the margarine an milk mixture in the bowl and mix well.
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Add the sugar, one egg, salt and almost all the flour and mix to a smooth dough. Let it rest for 30 minutes covered by with a towel.
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Preheat the oven at 250 degrees Celsius.
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Pour the dough on a table and mix in the rest of the flour. Divide it in 10 small balls, and place them on a baking sheet. Let them rest for 30 minutes.
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Whip one egg and brush the buns with.
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Place the buns in the middle of the oven for 10 minutes.
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Cut of the top of each bun, and scrape away some of the bread on each bun.
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Grate the almond paste and mix it with ¼ of the the heavy cream. Place evenly the paste on all 10 buns.
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Whip the cream to a hard foam, and pour it evenly on each bun. Put back the top on each bun and sprinkle the icing sugar on the buns.
A selection of recipes from the same country.
This recipe is from Sweden
To make soft saffron buns in Sweden is very typical between first of advent and Christmas. These buns are filled with almond paste, vanilla and butter. Preparing the dough in two steps will make the buns very fluffy and tasteful. These buns are best enjoyed together with cup of coffee or a glass of milk.
This is a really good but different way of preparing a non sweet cheese cake with a delicious combination with cream cheese, shrimps and a dark bottom, which gives this cake a wonderful creamy taste. It is perfect as a starter, side dish, or why not have it on the buffet table, and the cake is even better if you prepare it one day before. To decorate the cake with some fresh shrimps, lumpfish roe, dill and citron gives an extra nice touch to it all.
This is a traditional cake in Sweden to bake for the midsummer celebration around the 19-20 of June. It is easy to bake, and fun to decorate it with all the strawberries, but hard to resist not eat them while decorating. The cake is even better one day after the preparation, so if you have time prepare it on day before you will serve it. This cake is so tasty it is hard to resist a second piece.
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