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Hazelnut cream Semla, served with fluffy filling and dusted with icing sugar
Scandinavian sweet with hazelnut cream filling

Hazelnut cream semla (Chocolate nut buns)

Author: Flavelo
Recipes Cakes and Desserts
A modern, hedonistic reimagining of the traditional almond filling. While the classic Semla is about understated elegance, this version creates a true dessert bomb with the meeting of hazelnut spread and whipped cream. The more neutral, buttery taste of the yeast dough is the perfect carrier for the dense sweetness of the hazelnut cream, made airy by the light, unsweetened or barely sweetened whipped cream.
🕒 Prep Time 40 mins
🍳 Cook Time 18 mins
⌛ Total Time 2 hrs 28 mins
🍽️ Servings 10 servings
🔥 Calories 520 kcal
🌍 Cuisine Swedish

Ingredients

Equipment Needed

  • Mixing bowl: for assembling the dough.
  • Baking paper: for the tray, to prevent sticking.
  • Piping bag with star nozzle: for aesthetically shaping the cream.
  • Knife: for precisely cutting off the tops.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Hazelnut)

Instructions

1 ✓

Crumble the yeast into the lukewarm milk and mix with a teaspoon of sugar. Let it rest for 10 minutes until the surface begins to froth.

Tip: If the milk is too hot (over 40°C), it kills the yeast fungi and the dough won't rise. (Heat sensitivity)
2 ✓

In a bowl, mix the flour, remaining sugar and salt. Crack in one egg, pour in the yeast milk, and begin to knead.

Tip: The egg whites help solidify the dough's framework during baking. (Coagulation)
3 ✓

Gradually drizzle in the lukewarm melted butter and knead the dough until smooth, shiny and elastic.

Tip: The butter coats the gluten strands, making the dough softer and shreddable rather than rubbery like bread. (Shortening)
4 ✓

Cover and prove in a warm place until doubled (approx. 45-60 minutes).

Tip: Carbon dioxide bubbles generated during proving make the dough light.
5 ✓

Tip onto a floured surface, divide into 10 parts, and shape into regular spheres. Place on a baking tray, cover, and prove again for 30 minutes.

Tip: The second prove (resting) is essential for the gluten strands tightened during shaping to relax and fill with gas again.
6 ✓

Brush the tops with the other beaten egg, then bake in an oven preheated to 180°C for 15-18 minutes until golden brown.

Tip: If the bottom of the bun sounds hollow when tapped, the inside is cooked.
7 ✓

Let cool completely. Cut off the tops, hollow out a small depression in the middle (eat the scooped-out dough!), and fill with a spoonful of hazelnut spread.

Tip: Only fill cold dough, otherwise the spread will run and the cream will melt off.
8 ✓

Pipe stiffly whipped cream on top, place the lid on, and sift over icing sugar.

Tip: Icing sugar would melt on a hot bun, but creates a beautiful 'snow layer' on a cold one.

Recipe FAQ

Can I use homemade hazelnut spread?
Absolutely! In fact, due to the higher hazelnut content, it will be even tastier.
The whipped cream collapsed, what should I do?
Use a cream stabiliser, or chill the bowl and whisk attachment before whipping.

Ingredients

  • 500 g Plain flour
  • 250 ml Milk (lukewarm)
  • 25 g Fresh yeast
  • 60 g Caster sugar
  • 2 whole Eggs (one for dough, one for glazing)
  • 75 g Butter (melted but not hot)
  • 1 tsp Salt
  • 300 ml Whipping cream (cold)
  • 150 g Hazelnut spread
  • 2 tbsp Icing sugar