Description
Sweet Swedish semla celebrates traditional pastry perfection with delicate cardamom-spiced buns filled with almond paste and whipped cream. Rich layers of flavor invite culinary explorers to savor this classic Nordic dessert that delights senses and honors Swedish baking heritage.
Ingredients
Scale
Primary Ingredients (Bread Dough):
- 4 to 4.5 cups all-purpose flour
- 1¼ cups whole milk
- 1 large egg
- ½ cup granulated sugar
- ¼ cup unsalted butter
Leavening and Seasoning:
- 1 (0.25-ounce) package active dry yeast
- 1 teaspoon ground cardamom
- ¼ teaspoon salt
Finishing and Topping Ingredients:
- 1 large egg (beaten, for brushing)
- ⅔ cup almond paste
- 2 tablespoons whole milk
- 1.5 cups heavy whipping cream
- 1 teaspoon freshly grated orange zest
- Powdered sugar (as desired)
Instructions
- Dissolve granulated sugar and salt in a mixing bowl, creating a base for the dough’s flavor foundation.
- Gently warm milk and butter until fully integrated, reaching a precise temperature between 120-130°F to activate the yeast effectively.
- Sprinkle yeast over the warm liquid mixture and allow it to bloom for 5 minutes, developing a frothy texture that indicates active fermentation.
- Incorporate egg and ground cardamom into the yeast blend, infusing the dough with aromatic complexity.
- Gradually fold in flour, adjusting the quantity to achieve a slightly tacky yet manageable dough consistency.
- Transfer the dough to a floured surface and knead rhythmically, developing gluten strands that create a smooth, elastic texture.
- Place the dough in a greased bowl, covering it to create a nurturing environment for rising, and let it rest until it responds springily to gentle pressure.
- Prepare a springform pan with nonstick spray, creating a perfect vessel for the cake’s transformation.
- Deflate the risen dough and shape it into a circular form, dividing it into 12 precise wedges that will form an intricate circular pattern.
- Allow the shaped dough to undergo a secondary rise, developing additional volume and lightness.
- Preheat the oven, creating an optimal baking environment at 350°F.
- Brush the dough surface with beaten egg, ensuring a golden, glossy finish during baking.
- Bake until the cake achieves a deep amber color and reaches an internal temperature of 190°F, signaling perfect doneness.
- Cool the baked cake thoroughly, allowing structural stabilization and flavor development.
- Carefully slice the cake horizontally, preserving the wedge structure.
- Delicately hollow out small cavities in each bottom wedge, creating space for the rich almond filling.
- Blend almond paste with milk, creating a smooth, luxurious mixture that will nestle into the cake’s hollows.
- Fill each cavity with the almond paste, establishing a rich, nutty foundation.
- Gently fold orange zest into whipped cream, introducing a bright, citrusy note to the filling.
- Layer the cream over the almond paste, creating a luscious, multilayered texture.
- Reassemble the cake wedges, covering the cream filling.
- Finish by dusting the entire cake with a delicate veil of powdered sugar, adding a final touch of sweetness and elegance.
Notes
- Mastering this Swedish treat requires patience and precise temperature control for the yeast and milk mixture.
- Kneading the dough develops gluten, creating a soft, elastic texture that’s crucial for authentic semla texture.
- Cutting the dough into wedges ensures even baking and creates a beautiful circular presentation that’s both traditional and visually appealing.
- Scooping out small cake circles allows room for the rich almond paste and whipped cream filling, balancing flavors and textures.
- Orange zest in the whipped cream adds a bright, unexpected twist to the classic semla, elevating the traditional dessert with a subtle citrus note.
- Cooling the bread completely before assembling prevents soggy layers and maintains the cake’s structural integrity.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Swedish
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg