Traditional Semlor (Swedish Lent Bun)

Step 1/8

• 2 tsp active dry yeast
• 120 ml milk
• 70 ml heavy cream

Warm the milk and cream in a bowl to lukewarm. Add yeast and wait five minutes until bloomed. In the meantime, mix the dry ingredients.

Step 2/8

• 500 g flour
• 70 g active dry yeast
• 1 tsp salt
• 1 tsp ground cardamom

Combine the flour, sugar, cardamom, and salt in a large bowl.

Step 3/8

• 115 ml water
• 1 egg

Add in the bloomed yeast along with the rest of the ingredients: water and egg. Knead for 10 minutes until a smooth dough forms.

Step 4/8

Wait at least one hour until the dough has nearly doubled (it will take longer in a cold kitchen). Put on a clean surface and divide into 12-16 balls. Place on a tray and allow to rise for another 30 minutes to an hour, until slightly puffy.

Step 5/8

• 1 egg (for coating)
• 1 tsp heavy cream (for coating)

Preheat the oven to 350 F (180 C). Make the egg wash and brush each bun lightly.

Step 6/8

Bake the buns for 12-18 minutes, depending on size. Medium size buns will take 15 minutes.

Step 7/8

• 100 g whipped cream (for decorating)
• 100 g marzipan (for decorating)

Make the whipped cream and fill a piping bag. Let the buns cool for five minutes, then cut off the tops. Scoop out 1 tbsp of the dough and replace it with marzipan.