Traditional Swedish Lent buns with cardamom, filled with almond paste and whipped cream. They’re also excellent to eat as a plain bun with coffee.
Ingredients
Buns
- 300 g cold milk (3 dl)
- 1 tsp dry yeast
- ½ tsp salt
- 1 tbsp cardamom (kardemumma)
- 100 g granulated sugar
- 150 g room temperature butter
- 600 g special wheat flour (vetemjöl special) (10 dl)
- 1 egg for brushing
Filling
- 100 g sweet almonds
- 100 g powdered sugar
- 1 tsp vanilla sugar
- 1 pinch salt
- 2 tbsp cold water
- 500 ml heavy cream (5 dl)
Instructions
Buns
- Weigh up the milk in a bowl and stir the yeast into it. Weigh all other ingredients, pour straight from the package and zero the scale between each ingredient to save on dishes.
- Knead the dough in a stand mixer for 5 minutes on the lowest speed. If you knead by hand, double the time. Be careful not to add more flour to the dough than the recipe indicates.
- Cover the bowl with plastic, and let the dough rest for 12–14 hours at room temperature.
- Turn the dough out onto a lightly floured surface, and divide it into 10 parts weighing 110–120 g each. Roll them round, and place them on a tray lined with parchment paper.
- Place a towel on top and cover with plastic wrap or a large plastic bag.
- Let the buns rise for 1½ hours at room temperature.
- Heat the oven to 230°C, convection.
- Brush the buns with whisked egg. Bake them in the middle of the oven for 10–12 minutes. Let cool if you’re going to make semlor from them.
Filling
- Place sweet almonds, powdered sugar, vanilla sugar, and salt in a food processor, and run them until the almonds have become a fine powder. Then add the water and run again until you have a loose almond paste.
- Cut a lid on each bun. Hollow out the buns a little and fill them with the almond paste.
- Whip the cream and distribute over the buns.
- Press the lid back on, and optionally dust with powdered sugar.
Notes
Make it vegan: Brush with plant milk instead of egg.
Source: Maria Blohm, Långjäst och lättbakat