Swedish Cardamom Almond Cream Buns

Be the first to rate

(No Ratings Yet)

Loading...

These pillowy Swedish buns are infused with warm cardamom and filled with a sweet almond paste and clouds of vanilla whipped cream. Traditionally enjoyed on Fat Tuesday before Lent, each soft bun is hollowed out, stuffed with almond filling, and crowned with a swirl of cream.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 10 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 18 gSugar
• 8 gProtein
• 180 mgSodium
• 160 mgPotassium
• 85 mgCalcium
• 2.4 mgIron
• 0.5 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the cardamom dough

• 250 g bread flour
• 100 ml whole milk, lukewarm
• 7 g active dry yeast (1 packet)
• 50 g granulated sugar
• 1 large egg, room temperature
• 50 g unsalted butter, softened
• 1 1/2 tsp ground cardamom (preferably freshly ground)
• 1/2 tsp fine sea salt

For the almond filling

• 150 g almond paste (marzipan), grated
• 2 tbsp whole milk
• 1/2 tsp vanilla extract
• 1 tbsp powdered sugar

For the whipped cream topping

• 200 ml heavy whipping cream, cold
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract
• extra powdered sugar, for dusting

Directions

1. In a small bowl, stir yeast and 1 tsp sugar into the lukewarm milk; let stand 5 minutes until foamy.
2. In a stand mixer fitted with a dough hook, combine flour, remaining sugar, cardamom, and salt. Add the yeast mixture, egg, and softened butter; knead on medium speed 8-10 minutes until smooth and elastic.
3. Transfer dough to a lightly oiled bowl, cover, and let rise in a warm spot for 45-60 minutes, until doubled in size.
4. Punch down the dough and divide into 8 equal pieces. Shape each into a tight round ball and place on a parchment-lined baking sheet. Cover and proof 30-40 minutes until puffy.
5. Preheat oven to 220°C (425°F). Brush buns lightly with milk and bake 12-15 minutes until pale golden on top. Cool completely on a rack.
6. While buns cool, mash the grated almond paste with milk, vanilla, and powdered sugar until smooth and pipeable. Whip the cream with powdered sugar and vanilla to soft peaks.
7. Slice the top off each cooled bun and reserve the lids. Hollow out the centers, leaving a thin shell; crumble the removed bread and fold into the almond paste to loosen.
8. Pipe or spoon a generous layer of almond filling into each bun base, top with a swirl of whipped cream, and replace the bun lid. Dust generously with powdered sugar and serve immediately.

Cook’s Notes

• Use freshly ground cardamom seeds from green pods for a far more aromatic dough than pre-ground spice.
• Do not overbake the buns; they should remain pale on top to keep that signature soft texture traditional to semla.
• Assemble the cream-filled buns just before serving, as the cream will soak into the bread and lose its airy shape within an hour.
• If almond paste is unavailable, pulse 100 g blanched almonds with 50 g powdered sugar and 1 tsp almond extract in a food processor to make a quick substitute.
• In Sweden these are eaten on Fettisdagen (Fat Tuesday); serve with hot coffee or a small glass of cold milk for an authentic experience.

You might also like

Asian

Swedish Yellow Pea Soup

Asian

Swedish Fermented Herring Flatbread Wraps

Asian

Swedish Braised Beef Stew

Asian

Swedish Dill-Cured Salmon