⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

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

  1. 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.
  2. 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.
  3. Cover the bowl with plastic, and let the dough rest for 12–14 hours at room temperature.
  4. 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.
  5. Place a towel on top and cover with plastic wrap or a large plastic bag.
  6. Let the buns rise for 1½ hours at room temperature.
  7. Heat the oven to 230°C, convection.
  8. 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

  1. 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.
  2. Cut a lid on each bun. Hollow out the buns a little and fill them with the almond paste.
  3. Whip the cream and distribute over the buns.
  4. Press the lid back on, and optionally dust with powdered sugar.

Source: Maria Blohm, Långjäst och lättbakat