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Swedish Semla (Fat Tuesday)

On Tuesday it's "fettisdagen" here in Sweden, translated fat Tuesday. Here in Sweden we take it literally and therefore it is semlor day. This year I am two days ahead (but they sold semlor in the bakery as ealry as just after christmas so it's okey). Semlor are a very filling and not at all healthy bun which is filled with whipped cream and sweet almond paste. They are very good but you kind of feel sick after eating one so once a year is good for me!

1 egg
50g yeast
100g butter
3 dl milk
2 teaspoon cardamon
1dl sugar
1 teaspoon baking soda (or 0,5 teaspoon ammonium carbonate, hjorthornsalt)
1 liter flour

1 egg

3dl sweet almonds
2dl sugar 2 dl milk
4dl heavy cream

To make the buns put the yeast in a food processor. Seperately, melt the butter and add the milk. Warm it up to 37C. Pour the milk and the butter over the yeast and blend it. Add the egg and then everything else. Blend it until it is smooth dough. Let it rise for 40 minutes. Take it up and roll small balls. Brush them with a whipped egg. Let it rise for 35 more minutes (under a towel). Place them in the oven at 200C for 10 minutes. Let them then cool off. While the buns are cooling place the almonds and the sugar in a bowel, bring the milk to a boil and then pour it over the almonds. Mix it with hand mixer or processor. Slice the top of the buns. Take out some of the bottom filling. Put the filling in the almond paste, mix, then put the paste back into the bun. Add the whipped cream and the put the bun top back on top. Add powdered suger.


  1. Not for me but YUM! If I ever decide to cheat on my diet this is on the top of the list.

  2. Tried it out today, well sort of... I was running late so I cheated and bought the buns at ICA, but decided to try out your mandelmassa.
    Should it really be 2 dl milk, though? It got really runny. Fortunately I had another bag of almonds, so I could add up until it got a bit more "firm".
    Taste was great, though! Loads better than the stuff you can buy.
    Next year I'm gonna do the buns to.