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Semla Cream Bun Recipe

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4.3 from 30 reviews

Delight in these classic Swedish Semla cream buns, featuring soft cardamom-spiced dough filled with smooth vanilla custard and topped with fluffy whipped cream. Perfectly baked golden rolls serve as the ideal treat for a cozy afternoon or special occasion.

Ingredients

Dough

  • 480 g flour
  • 300 ml milk
  • 100 g sugar
  • 1/2 tsp salt
  • 15 cardamom pods, crushed (or 1 tbsp crushed cardamom)
  • 25 g fresh yeast
  • 100 g softened butter

Filling and Topping

  • 1 batch vanilla custard (prepared)
  • 250 ml whipping cream
  • Powdered sugar, for dusting

Instructions

  1. Activate the yeast: Warm the milk to lukewarm (about 37°C). Crumble the fresh yeast into the milk, add one tablespoon of sugar, and stir until dissolved. Pour this mixture into a stand mixer bowl and add all the sugar and half of the flour.
  2. Begin dough mixing: Start the mixer on low speed to combine ingredients. Once the flour is incorporated, add salt, softened butter, and the rest of the flour. Increase to medium speed.
  3. Add cardamom and knead: When the dough begins to form, add the crushed cardamom and knead for another 5-10 minutes until smooth. Add a little extra flour if dough is too sticky. Cover and let it rest for 2 hours until doubled in size.
  4. Shape the buns: Punch down the risen dough and transfer to a floured surface. Divide into 12 equal pieces, shape into balls, and place on a lined baking tray spaced apart. Cover with cling film and let rest for 30 minutes.
  5. Bake the buns: Preheat oven to 200°C (390°F). Bake the buns for 12 minutes, or until golden brown on top. Remove from oven and cool to room temperature.
  6. Prepare filling and topping: Prepare the vanilla custard and whip the cream separately; transfer both to piping bags (use a star tip for whipped cream for decoration).
  7. Assemble the semla buns: Cut a triangle shape out of the top of each bun and hollow out some of the soft crumb. Pipe vanilla custard into the cavity, then add a swirl of whipped cream on top. Replace the lid and dust with powdered sugar before serving.

Notes

  • Use fresh yeast for best rise and texture; dry yeast can be substituted but adjust quantities accordingly.
  • Ensure milk is lukewarm to activate yeast properly; too hot will kill it.
  • Cardamom adds the signature Scandinavian flavor; do not omit for an authentic taste.
  • Allow the dough to rise fully for light, airy buns.
  • Vanilla custard can be homemade or store-bought as preferred.
  • Serve semla buns the same day for best taste and texture.

Find it online: https://recipethrive.com/semla-cream-bun-recipe/