Dessert
Semla Kapel Manis Isi Krim Kapulaga (Sweet Cardamom Buns with Cream Filling)
Prep
40 min
Cook
15 min
Servings
12
Level
Medium
Semla is a sweet Swedish bun flavored with cardamom, split open and filled with almond paste and soft whipped cream, then dusted with powdered sugar on top. The texture is soft and pairs beautifully with a just-sweet-enough creamy filling, making it a perfect companion for afternoon tea or coffee. This bun traditionally appears around Fettisdagen (the Tuesday before the Christian fasting period), but it's delicious to enjoy anytime.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams medium-protein all-purpose flour
- 200 ml warm milk
- 11 grams instant yeast
- 70 grams granulated sugar
- 80 grams unsalted butter, softened
- 1 egg
- 1 tsp ground cardamom
- 1/4 tsp salt
- 150 grams almond paste or finely ground almond flour
- 50 ml milk (for the almond filling)
- 30 grams powdered sugar (for the almond filling)
- 250 ml heavy whipping cream
- 2 tbsp powdered sugar (for the whipped cream)
- to taste powdered sugar (for dusting on top)
- 1 beaten egg (for glazing)
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👩🍳 Instructions
- 1 Mix the flour, sugar, instant yeast, ground cardamom, and salt in a large bowl, and stir until well combined.
- 2 Pour in the warm milk and egg, then knead until the dough starts to come together. Add the softened butter little by little while continuing to knead until smooth and elastic, about 10-12 minutes.
- 3 Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let it rest in a warm spot for 1 hour or until it has doubled in size.
- 4 Punch down the dough, weigh it, and divide into 12 equal portions, shaping each one into a smooth ball.
- 5 Place the dough balls on a baking sheet lined with parchment paper, spacing them well apart, cover again, and let rest for 30-40 minutes until puffy.
- 6 Preheat the oven to 200°C (400°F). Brush the tops of the buns with beaten egg, then bake for 12-15 minutes until golden brown. Remove from the oven and let cool completely on a wire rack.
- 7 While the buns cool, make the almond filling by mixing the almond paste/flour, milk, and powdered sugar until it forms a smooth, spreadable paste.
- 8 Whip the heavy cream together with the powdered sugar using a mixer until stiff peaks form, creating the whipped cream.
- 9 Cut off the top of each bun (like a lid) and set aside. Scoop out a bit of the center of the bun to make room for the filling, and mix the scooped-out crumbs into the almond paste.
- 10 Spread the almond paste on the base of each bun, then pipe or spoon the whipped cream on top until it mounds up generously.
- 11 Replace the top of the bun, dust the surface with powdered sugar, and serve immediately.
💡 Tips
• Make sure the milk is just lukewarm when mixed with the yeast — not hot — so the yeast doesn't die.
• Fill the buns just before serving so the whipped cream doesn't soften from sitting at room temperature too long.
• If you don't have almond paste, you can substitute finely ground almond flour kneaded with a little milk and sugar until it has a marzipan-like texture.
• Store unfilled buns in an airtight container for up to 2 days, and fill them only when ready to eat.
📊 Nutrition Facts / serving
310 kkal
Calories (kcal)
6 gramg
Protein
18 gramg
Fat
32 gramg
Carbs
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