Recipe: Swedish Semla

Recipe: Swedish Semla

Swedish Semlas are traditionally consumed in some of the nordic countries, but especially in Sweden and Finland. During a period from Christmas to Easter, when they are available in all bakeries and cafés, but they are especially popular on laskiaistiistai, the fat Tuesday, which this year is the 28th of February.



24 semlas

50 g fresh yeast or 1 package dry yeast

150 g butter

500 g milk

120 g sugar

½ teaspoon salt

2 teaspoons ground cardamom seeds

1 teaspoon vanilla sugar

840 g wheat flour

1 egg for brushing, lightly beat with a fork


raspberry jam OR
400 g marzipan + 100 g milk or water


600 g heavy cream

powdered sugar


1. Crumble the yeast into a bowl. Melt the butter in a pot and add the milk. Heat according to instructions on the yeast package.

2. Pour the liquid into the bowl and add sugar, salt, cardamom and vanilla sugar.

3. Work the wheat flour gradually into the bowl until you have a smooth dough. Save some flour for kneading. Knead the dough for 5-10 minutes. Let the dough rise under a cloth for 30 minutes.


4. Set the oven to 200°C/390°F.

5. Put the dough on a floured baking space and divide it into 2 pieces. Shape into two long pieces and divide each piece into 12 pieces. Shape the pieces into round buns and put them on trays with baking paper. Let the buns rise another 30 minutes.

6. Brush the buns with a beaten egg and bake in the middle of the oven for 10-12 minutes.

7. Take out the buns and let them cool on a cooling rack under a cloth. Grate the marzipan and mix it with milk or water. Whip the cream and fill a disposable decorating bag with a star-shaped decorating tip. Cut off the tip of the buns into lids with a sharp toothed knife. Put some of the marzipan on each bun, pipe the cream onto it, put on the lids and powder the buns with powdered sugar.

Enjoy with coffee or tea, or with a glass of warm milk!

> Original recipe and photos