Semlor
Traditionally eaten on Fat Tuesday (Shrove Tuesday) in Scandinavia, Semlor are now enjoyed from January until Easter. If you’re a fan of Hot Cross Buns, I recommend trying a Semla (the singular form). This is my take on the traditional recipe. For an extra step, try Hetvägg—serving a Semla in a bowl of warm milk.
Makes 12
Hands-on Time 1 hour
Proving Time +2 hours
Baking Time 12-15 minutes
Ingredients
300ml plus 5–7 tbsp full-fat milk
500g strong white bread flour (plus extra for dusting)
2 tsp fast-action yeast
50g caster sugar
1 tsp fine sea salt
2 tsp ground cardamom
70g unsalted butter (softened)
1 medium egg (beaten)
Oil for greasing (e.g., sunflower or vegetable)
1 medium egg yolk
100g marzipan
400ml whipping cream
3–4 tbsp icing sugar
Equipment
Saucepan
Large bowl
Dough scraper
Clingfilm
2 baking sheets
Baking parchment
Mixing bowl
Pastry brush
Wire rack
Serrated knife
Fork
Spoon
Whisk
Spatula
Piping bag and star-shaped nozzle
Small sieve
Method
1. Make the Dough
Heat 300ml milk in a saucepan until nearly boiling. Let cool.
In a large bowl, combine flour, yeast, sugar, salt, and cardamom. Add butter and beaten egg.
Gradually add the cooled milk, mixing until a dough forms. Knead on a lightly floured surface for 10 minutes until smooth.
Place the dough in a lightly oiled bowl, cover with clingfilm, and let rise for 1 hour until doubled in size.
2. Shape and Prove the Buns
Divide the dough into 12 equal pieces. Shape each into a smooth ball by cupping your hands and rotating the dough.
Place 6 buns on each parchment-lined baking sheet, spaced apart. Cover with oiled clingfilm and let prove for 1 hour until doubled in size.
3. Bake the Buns
Preheat the oven to 210°C/190°C (fan)/410°F/Gas Mark 7.
Mix egg yolk with 2 tbsp milk. Brush the buns with the egg wash and let rest for 5 minutes.
Bake one tray at a time on the middle shelf for 12–15 minutes until deep golden. Transfer to a wire rack to cool.
4. Prepare the Filling
Slice the tops off the buns and hollow out the centres. Save the trimmings.
Crumble marzipan into the trimmings and mash with 3 tbsp milk until thick and porridge-like. Add more milk if needed.
Spoon the filling into the hollowed-out buns.
5. Add the Whipped Cream
Whip the cream with 2 tbsp icing sugar until thick and stiff. Pipe onto the buns in a circular motion.
Place the bun tops back on and dust with icing sugar using a sieve.
Enjoy!
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