Swedish Semlor

Name: Swedish Semlor
Cuisine: European
Ingredients: 7 tablespoon unsalted butter; 1 cup milk; 2 teaspoon active dry yeast; 2 eggs, divided; 1/4 cup natural cane sugar; 2 teaspoon cardamom seeds, crushed; 1/2 teaspoon salt; 3 to 3 1/2 cup white whole wheat flour (or substitute 3 1/2 cups all-purpose flour); 1 1/2 cup blanched almonds; 3 tablespoon natural cane sugar; Zest of 1 Meyer lemon; 1/2 to 1 cup milk, depending on dryness of filling; 1/2 to 1 cup heavy whipping cream, whipped; confectioners' sugar, for decoration

Instructions

Traditionally semlor—also called fastlagsbullar or fettisbullar—were eaten on Fat Tuesday, the last chance for a little culinary indulgence before Lent. The semla (the singular version of semlor) is a yeasted bun, filled with almond paste and topped with whipped cream, although those are more modern additions. Nowadays, this iconic Swedish pastry is served from the early days of January onwards and you'll find them in every bakery window and on every café menu in the months and days leading up to Fat Tuesday.

Updated at: Sun, 17 Aug 2025 01:50:54 GMT