Discover the Swedish tradition semlor



50 g butter

150 ml milk

25 g fresh yeast

1/2 tsp crushed cardamom

tiny bit salt

50-55 g sugar

250-275 g plain flour



100 g marzipan

bun centres

50 ml milk

150 ml whipping cream



Icing sugar for dusting



  •  Melt the butter and add the milk. Heat to 37°C.

  •  Crumble the yeast in a bowl and add the cardamom

  •  Add the milky liquid and stir until the yeast has melted. Stir in the salt, the sugar and most of the flour, but save some for later.

  •  Work the dough in a food processor for about 15 minutes.

  •  Let it rise to twice its size in the bowl, about 40 minutes.

  • Place the dough on a floured pastry board and cut into pieces. Roll into buns and place on oven paper or greased baking sheet. Let the buns rise to twice their size, about one hour.

  • Brush the buns with egg. Bake in the lower part of the oven, at 225°C for around 8–10 minutes for large buns and 250°C for 5–7 minutes for small. Leave to cool on wire racks.

  • Cut off the bun tops. Scoop out the centre of each bun (about 2 tsp) and crumble in a bowl.

  •  Rough grate the marzipan and mix it with the crumbs and milk into a creamy mass.

  • Fill the hollow buns with this mixture.

  • Whip the cream and squirt or spoon it over the filling. Place the top on the bun and dust with icing sugar.

  • Serve with coffee or tea and you have a dreamy Swedish fika!


Good luck!


Best wishes,

The team of Ewa i Walla


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