Cardamom-Scented Semla Recipe: A Traditional Delight
Introduction
Semla (plural: semlor) is a Swedish pastry steeped in tradition, originally served on Fat Tuesday before the start of Lent. Over time, it has become a beloved treat enjoyed throughout the season. The soft, cardamom-scented bun filled with almond paste and whipped cream is a perfect balance of sweetness and spice. This recipe pays homage to the classic semla while highlighting the aromatic allure of cardamom.
History
Semlor date back to the Middle Ages when they were consumed during Shrove Tuesday as a way to indulge before fasting. Initially, they were simple bread rolls soaked in milk, but over centuries, cream and almond paste transformed them into the decadent dessert we know today. Their popularity spread from Sweden to other Nordic countries, each adding unique regional touches.
Ingredients
For the buns:
3 ½ cups (450g) all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
⅓ cup (65g) granulated sugar
½ tsp salt
1 tsp ground cardamom
1 cup (240ml) warm milk
1 large egg, room temperature
¼ cup (60g) unsalted butter, softened
For the filling:
1 cup (100g) almond flour or ground almonds
⅓ cup (65g) granulated sugar
2-3 tbsp milk or cream
For the topping:
1 cup (240ml) heavy cream, whipped
Powdered sugar, for dusting
Instructions
- Prepare the dough:
Mix warm milk and yeast in a bowl. Let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine flour, sugar, salt, and cardamom.
Add the yeast mixture, egg, and softened butter. Mix until a sticky dough forms.
Knead for 8-10 minutes until smooth and elastic. Cover and let rise for 1 hour, or until doubled in size.
- Shape the buns:
Divide the dough into 10-12 equal portions. Roll each into a smooth ball.
Place on a baking sheet lined with parchment paper, spacing them apart. Cover and let rise for 30 minutes.
- Bake the buns:
Preheat oven to 375°F (190°C).
Brush the buns with beaten egg for a shiny finish.
Bake for 12-15 minutes or until golden brown. Let cool completely.
- Prepare the filling:
Scoop out a small circle from the top of each bun and hollow out the center.
Mix the removed crumbs with almond flour, sugar, and milk to create a smooth paste.
- Assemble the semlor:
Fill each hollowed bun with almond filling.
Pipe whipped cream on top, then place the cut-off bun lids back on.
Dust with powdered sugar before serving.
Formation
The traditional semla is shaped as a round bun with a perfectly domed top. The filling is carefully layered to ensure balance, with the almond paste nestled in the bun and whipped cream rising elegantly above. The powdered sugar dusting adds a finishing touch of elegance.
Health Benefits
While semlor are indulgent, they do offer some benefits:
Cardamom: Known for its antioxidant and anti-inflammatory properties.
Almonds: Rich in healthy fats, vitamin E, and magnesium.
Milk and Cream: Provide calcium and vitamin D, essential for bone health.
Nutrition (Per Serving)
Calories: ~350
Protein: 6g
Carbohydrates: 40g
Fat: 18g
Fiber: 2g
Sugar: 15g
Lovers of Semla
Semlor are adored by pastry lovers worldwide, especially those with a taste for Scandinavian desserts. They hold a special place in the hearts of Swedes, symbolizing indulgence and festivity. From cozy cafés in Stockholm to Nordic-themed bakeries abroad, semla enthusiasts celebrate this treat as a culinary treasure.
Conclusion
Cardamom-scented semla is more than a pastry—it’s a cherished tradition with roots in history and a taste that transcends time. Whether shared with loved ones or savored alone, this delightful treat offers a perfect balance of sweetness, spice, and texture. It’s a must-try for anyone looking to experience Scandinavian culture and flavors.