Swedish Semlor


Traditionally semlor—also called fastlagsbullar or fettisbullar—were eaten on Fat Tuesday, the last chance for a little culinary indulgence before Lent. The semla (the singular version of semlor) is a yeasted bun, filled with almond paste and topped with whipped cream, although those are more modern additions. Nowadays, this iconic Swedish pastry is served from the early days of January onwards and you'll find them in every bakery window and on every café menu in the months and days leading up to Fat Tuesday.

What you will need

7 tablespoons unsalted butter

1 cup milk

2 teaspoons active dry yeast

2 eggs, divided

1/4 cup natural cane sugar

2 teaspoons cardamom seeds, crushed

1/2 teaspoon salt

3 to 3 1/2 cups white whole wheat flour (or substitute 3 1/2 cups all-purpose flour)

1 1/2 cups blanched almonds

3 tablespoons natural cane sugar

Zest of 1 Meyer lemon

1/2 to 1 cups milk, depending on dryness of filling

1/2 to 1 cups heavy whipping cream, whipped

confectioners' sugar, for decoration


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