How to Make Swedish Semlor (Shrove Tuesday Buns)

Kristi Bissell


On Shrove Tuesday and throughout the Lenten season Swedish people indulge in semlor, buttery cardamom buns filled with a rich almond filling and topped with a flourish of whipped cream. You are going to LOVE these buttery, almond-filled semlor! They are as delicious as they are beautiful and are surprisingly easy to make. Keep reading for step-by-step instructions for making your own gorgeous semlor at home!

Gather your ingredients.

Step 1:

Make the tangzhong: Combine water, milk and flour in a medium saucepan. Whisk until no lumps remain. Place saucepan over medium heat and cook mixture, whisking constantly, until it thickens.

Step 2:

Mix and knead the dough until smooth. Cover and let rise until doubled, about 1 hour.

Step 3:

Divide the dough into 12 pieces and roll each piece into a ball.

Step 4:

Brush the buns with egg wash and bake at 400 degrees until golden brown.

Step 5:

Combine almonds, sugar, salt and almond extract in the work bowl of a food processor. Process until almonds are finely ground.

Step 6:

Transfer ground almonds mixture to a bowl. Add milk until the filling has as a creamy consistency.

Step 7:

Cut a triangle out of the top of each bun and remove some to the bread inside.

Step 8:

Fill the bun with almond filling and top with whipped cream.  Put cut triangle of bun on top.  

Step 9:

Dust with powdered sugar and enjoy!  

Step 10: