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Semlor with lemon cream, fresh buns with lemon filling
Fluffy Swedish Semlor buns filled with zesty lemon cream and almond paste

Swedish Semlor Buns with Lemon Cream

Author: Flavelo
Recipes Cakes and Desserts
The Semla (plural Semlor) is the highlight of the Scandinavian winter. This soft, cardamom yeast dough, traditionally filled with almond paste and whipped cream, has now received a refreshing twist. The acidity of the lemon cream cuts through the richness of the cream and the sweetness of the dough, resulting in a much lighter, fresher dessert evoking the approach of spring.
🕒 Prep Time 40 mins
🍳 Cook Time 20 mins
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine Swedish

Ingredients

Equipment Needed

  • Kitchen robot (for kneading)
  • Piping bag
  • Baking tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Crumble the yeast and a pinch of sugar into the lukewarm milk. Let it activate for 10 minutes.

Tip: If the top is frothy, the yeast fungi are active and producing carbon dioxide.
2 ✓

Mix the flour with the sugar, salt, and cardamom. Add the yeasty milk and the egg. Start kneading, then when it comes together, add the soft butter too. Knead for 10 minutes until you get a shiny and elastic dough.

Tip: Add the fat (butter) at the end so it doesn't inhibit the gluten structure formation.
3 ✓

Prove covered for 1 hour (double in size). Then divide into 8-10 parts, form spheres, and place on a baking tray lined with parchment paper. Prove again for 30-40 minutes.

Tip: The second proving gives the buns their airiness.
4 ✓

Brush with egg and bake at 200°C for 12-15 minutes until golden brown. Let cool completely on a wire rack.

Tip: The rack ensures the bottom doesn't get soggy from steam while cooling.
5 ✓

For the cream, whip the double cream with the icing sugar until stiff peaks form. Gently fold in the sour cream and lemon juice.

Tip: The acidity of the sour cream stabilises the foam and adds a fresh taste.
6 ✓

Cut off the tops of the buns, fill with cream, put the hats back on, and dust with icing sugar.

Recipe FAQ

Why didn't the dough rise?
The yeast might have been old, or the milk too hot (killed the fungi). Ideal temperature is hand-warm.
The bun top cracked.
It grew too fast in the oven, or you didn't prove it enough before baking. Keep the surface moist during proving.

Ingredients

  • 500 g Plain flour
  • 25 g Fresh yeast
  • 50 g Granulated sugar
  • 300 ml Lukewarm milk
  • 1 whole Egg (plus 1 for glazing)
  • 100 g Soft butter
  • 1 tsp Salt
  • 1 tsp Ground cardamom (optional but authentic)
  • 2 tbsp Fresh lemon juice
  • 100 ml Sour cream (thick)
  • 200 ml Double cream (cold)
  • 50 g Icing sugar