Swedish Semlor (Cardamom Buns with Almond Cream)
These buns are a Fat Tuesday tradition in Sweden. I think here it’s called Shrove Tuesday- I’m not sure what the difference is, if there is one. All I know is that in the weeks leading up to that Tuesday in Sweden, you can’t swing a cat without hitting these gorgeous, decadent buns. Sweet, fluffy, cardamom-scented brioche buns get filled with a rich, creamy almond filling, then get topped with whipped cream- they are absolutely to DIE for. You can always buy brioche buns from your local bakery if you don’t feel like making them by hand but in that case, be sure to add some cardamom to your whipped cream, since it’ll be missing from the buns. This recipe makes 6 buns and takes about 6 hours, rest time and bake time included.
Ingredients
Brioche buns:
3 tablespoons whole milk
1/2 teaspoon freshly ground cardamom
240g all-purpose flour
1 1/4 teaspoons yeast
20g granulated sugar
1/4 teaspoon salt
3 eggs, beaten
100g unsalted butter, softened
1 egg yolk, beaten, for egg-washing
Powdered sugar, for topping
Almond filling:
3/4 cup almond paste (available in the baking aisle of the grocery store)
1/3 cup granulated sugar
1 teaspoon salt
1/2 cup whole milk
Bread crumbs from the brioche buns
Whipped cream:
1 1/2 cups heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Directions
Heat the milk and cardamom until just warm to the touch, set aside.
In a large mixing bowl, combine the flour, yeast, sugar and salt, mix until well combined, then create a well in the middle.
Pour the warm milk and beaten eggs into the well and work the flour inwards until a very soft dough begins to form. Knead the dough in the bowl with floured hands for 4-6 minutes, then knead and beat aggressively for 1-2 more minutes until it is smooth and elastic.
Work in the butter, 1-2 tablespoons at a time, kneading with your hands (or in a stand mixer with the dough hook attachment) until completely incorporated.
Cover and let rise for one hour, or until doubled in size. Punch down the dough, re-cover it, and chill for at least 2 hours.
Once the dough has chilled, turn it out onto a floured workspace and knead it until it’s uniform. Divide it into six pieces, about 85g each. Gently form each piece into a ball, then place on a baking sheet lined with parchment paper a few inches apart. Cover and let rise for one hour or until doubled in size.
Once the buns have risen, preheat your oven to 375F. Brush each bun gently with the egg wash and bake for 20 minutes or until golden brown. Let the buns cool completely.
Once the buns are cool, use scissors or a knife to cut a large triangle out of the top of each bun. Scrape out the crumbs clinging to the triangle, careful to keep the triangle intact- the bun will wear it like a hat later. Scrape out about 2 tablespoons of soft crumbs from the inside of each bun as well. Set the triangle “lids” aside and pour all your breadcrumbs into a medium bowl
Into the bowl with the breadcrumbs, add the almond paste, sugar, and salt. Mix until it begins to come together, then pour in the milk while still mixing. You should end up with a pipable consistency. Spoon it into a piping bag and set aside.
Make your whipped cream by whipping the heavy cream, sugar, and vanilla until stiff peaks form. Spoon it into a piping back fitting with a star piping tip.
Fill each bun up to the top of its opening with the almond filling, then pipe a generous spiral of the whipped cream about 1 1/2” high on top. Place the triangle lid gently on top and dust with powdered sugar.
Enjoy! These are best the day they are made.