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Filled Lenten Buns (Semlor) More Recipes Like This

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Ingredients: Metric Units
6 Tbsp butter
1 1/4 c milk
2 Tbsp dried yeast (2 packets)
1/2 tsp salt
1/2 c sugar
2 eggs, divided
1 1/2 tsp baking powder
3 3/4 c flour (approximately)
3/4 c ground almonds or one 3 1/2 oz. tube almond paste
1/2 c sugar
1/2 c cream
3/4 c whipping cream (heavy cream)
1 Tbsp confectioner's sugar
These rich rolls began as a Swedish "Fat Tuesday" treat, but are now eaten January through Easter, but remain especially ubiquitous during Lent.

Yield: 18-20 rolls

In a small saucepan, heat milk and butter over medium heat until butter is melted. Test the temperature of the milk-butter mixture - if it's hotter than body temperature, then set aside to cool. (Drip a few drops on the inside of your wrist.)

When milk-butter mixture is at body temperature, add yeast into the milk mixture. Let stand five minutes.

Add salt, sugar and 1 egg to milk mixture.

Sift together 2 c flour and the baking powder. Add flour-baking powder to dough. Continue to add flour until the dough is smooth and elastic.

Cover, let stand in a warm place until almost doubled, about 1 hour.

Turn out onto a floured board and knead in a little more flour. Shape dough into 18-20 smooth, round rolls. Cover, let rise in a warm place about 20 minutes.

In a small bowl, beat 1 egg. Brush risen rolls with egg.

Bake rolls in a 450F oven 5-10 minutes or until golden brown. Transfer to a rack and cool covered.

Filling (optional)
Cut the top off of each roll. Make a well in each roll, making sure not to go through the crust. Take the inside bits you removed and combine it with ground almonds, sugar, and cream. Filling should be quite loose. Fill the well in each roll with the filling.

Cream Topping
Whip cream and confectioner's sugar until light and fluffy. Pipe cream around the tops of the cut edges, repace the roll tops. Dust with extra confectioner's sugar.

On Storing
Semlor can be frozen after baking - before filling. Once filled, they must be eaten the same day.
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Contributed on: and modified on Tuesday March 4th, 2008