Print

Semla

Semla First Image First Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Semla, also known as fastlagsbullar, is a traditional Swedish pastry filled with almond paste and whipped cream, typically enjoyed during Lent.

Ingredients

Scale
  • 1 cup milk
  • 1/2 cup unsalted butter
  • 1/2 cup sugar
  • 1 package active dry yeast
  • 1/2 teaspoon salt
  • 1 teaspoon cardamom
  • 4 cups all-purpose flour
  • 1 cup almond paste
  • 2 cups heavy cream
  • 1 tablespoon powdered sugar

Instructions

  1. Warm the milk and melt the butter in it.
  2. Mix in sugar and yeast, then let sit until foamy.
  3. Add salt, cardamom, and flour, knead until smooth.
  4. Let rise until doubled, about 1 hour.
  5. Shape into balls and let rise again.
  6. Bake at 375°F until golden, about 15 minutes.
  7. Cool completely.
  8. Cut a lid off each and scoop out some bread.
  9. Mix almond paste with reserved bread and add cream to make a filling.
  10. Fill with the mixture and top with whipped cream and the lid.

Notes

  • Semla is best enjoyed fresh but can be stored in an airtight container for a few days.
  • For a less sweet version, reduce the sugar in the filling.

Nutrition

Find it online: https://michaelskueche.de/semla/