"Semla" Swedish Fat Tuesday Buns - Food Wishes

heavy cream

🥗Healthier: whipped coconut cream

💰Cheaper: milk + cornstarch

Coconut cream is dairy-free and lower in calories.

almond paste

🥗Healthier: marzipan

💰Cheaper: ground almonds + sugar

Marzipan can be a more cost-effective alternative.

Sprinkle one packet of active dry yeast over warm milk and mix until smooth to form a thick batter.

Let the batter rest for about 20 minutes.

Add in 1 cup powdered sugar, 1 large egg, 1/2 cup cubed room temperature butter, the rest of the flour, 1/2 teaspoon salt, and 2 teaspoons ground cardamom.

Knead the mixture using a dough hook in a mixer or by hand until a soft, smooth, and elastic dough forms, about 5-6 minutes.

Transfer the dough onto a lightly floured surface and form it into a ball.

Divide the unrisen dough into 12 equal portions, weighing each portion to about 78 grams.

Roll each portion into a smooth ball and place them on a parchment-lined baking sheet, pressing them lightly.

Dust the dough balls with flour and cover with a towel, letting them rise for about 2 hours or until doubled in size.

Brush the risen dough with an egg wash made from 1 whole beaten egg and 1 teaspoon water, ensuring to coat all sides.

Bake in a preheated oven at 425°F for about 12 minutes or until lightly golden brown.

Transfer the baked buns to a rack to cool completely.

Prepare the almond filling by mixing 2 packages of almond paste with some powdered sugar, cardamom, and a splash of milk until smooth, preferably using a blender or food processor.

Cut a triangle in the top of each bun and remove a small piece of the crumb to make room for the filling.

Pipe the almond filling into each bun.

Top each filled bun with whipped cream, using a piping bag if desired, and replace the triangular top.

Dust the finished buns with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens