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Swedish Semlor

Swedish Semlor

  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 12 mins
  • Total Time: 57 mins
  • Yield: 12-15 servings 1x
  • Category: Dessert
  • Cuisine: Swedish recipes


These cardamom-spiced wheat buns have their tops cut off and are filled with a mix of almond paste and milk, topped with whipped cream.



For the wheat buns:

  • 3/4 (180 ml) cup milk
  • 1 oz fresh yeast
  • 1/3 cup (70g) granulated sugar
  • 1 pinch of salt
  • 1/3 cup (80 g) softened butter
  • 1 large egg
  • 1 Tablespoon freshly grounded cardamom
  • 3 1/5 (390g) to 3 3/5 cups (450 g) wheat flour
  • 1 egg for brushing

For the whipped cream:

  • 1/4 cup (60 ml) liquid cream
  • 3 Tablespoons icing sugar

For the marzipan filling:

  • – Option 1 (with marzipan) – easy option:
  • 7 oz grated marzipan
  • 2 Tablespoons whipped cream (from the whipped cream filling you made above)
  • 1 teaspoon freshly grounded cardamom
  • Vanilla beans (seeds)
  • – Option 2 (homemade almond filling):
  • 3/4 cup (110 g) almonds
  • 2 Tablespoons icing sugar
  • 3 Tablespoons granulated sugar
  • 1 Tablespoon liquid cream
  • 1 teaspoon freshly grounded cardamom
  • Vanilla bean (seeds)


  1. Heat the milk until it is lukewarm (99°F degrees).
  2. Crumble the yeast into a bowl and dissolve it with the lukewarm milk. Add in granulated sugar, salt, butter, the egg and the cardamom. Add a little flour at a time to form a smooth dough (you might not need to use all the flour). Cover the dough and let it rise until it doubles in size; this takes about 30-45 minutes.
  3. Transfer the dough to a floured work surface and divide into 12-15 pieces. Shape them into balls and display them on a baking tray covered with parchment paper. Let rise covered for about 30 minutes.
  4. Preheat the oven to 437°F. Brush the buns with the beaten egg and bake the buns in the oven for about 10-12 minutes or until they are golden brown. Allow to cool on a rack.
  5. For the whipped cream: whip the cream with a stand mixer for a few minutes, then add the icing sugar. The whipped cream must be airy and not too thick. Transfer into a piping bag.
  6. – For the marzipan filling (option 1): grate the marzipan into a medium-sized bowl, add in 2 tablespoons of whipped cream from above, the cardamom and the vanilla beans, and stir. Transfer into a piping bag.
  7. – OR For the homemade marzipan (option 2): in a blender, mix the almonds together with the icing sugar, the granulated sugar and the cream (you can also add some water if needed). Add in the vanilla seeds and the ground cardamom. Stir and transfer into a piping bag.
  8. Cut a lid on the buns (I like to shape them into a triangle) and scoop out some of the bun so that you make enough space for the filling. Then fill in with 1/3 of the almond filling. Complete with the whipped cream, then put the lid on. Sprinkle some icing sugar on top of the semlor and enjoy!