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Swedish hetvägg (semla in warm milk) served on an Arabia Tuokio plate, dusted with powdered sugar.
Erik Lundström

Swedish Cardamom Buns (Semla)

Master the classic Swedish Semla with this authentic recipe for fluffy, cardamom-scented buns. Each bun is filled with a rich, traditional almond paste (made extra creamy by mixing in the bun’s own crumbs) and topped with a generous swirl of fresh whipped cream. Whether you enjoy them the traditional way as a hetvägg (served in warm milk) or as a handheld treat with coffee, these "Killer Buns" are the ultimate Nordic winter comfort food.
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Prep Time 30 minutes
Cook Time 15 minutes
Rise time + assembly 1 hour 45 minutes
Servings: 8 semlor
Course: Dessert
Cuisine: Swedish
Calories: 400
Ingredients Method Notes

Ingredients
  

Cardamom buns
  • 1 cup (240 ml) whole milk, lukewarm 100°F–110°F or 38°C–43°C.
  • 2¼ tsp (7 g) active dry yeast
  • ⅓ cup (75 g) granulated sugar
  • 1 large egg
  • 1 tsp fine salt
  • 2 tsp ground cardamom seeds (just the black seeds, not the pods)
  • 4 cups 500 g all-purpose flour
  • 5 tbsp (75 g) unsalted butter, softened
Egg wash
  • 1 egg
  • 1 tbsp milk (or water)
  • Optional: pinch of salt (helps break the egg for a smoother brush)
Almond filling
  • 7 oz (200 g) almond paste
  • 3–4 tbsp (45–60 ml) milk, as needed
  • Crumbs scooped from the buns (from cutting out the centers)
  • Pinch of salt
Whipped cream + finish
  • 1¼ cups (300 ml) heavy cream, cold
  • 1–2 tbsp (10–15 g) powdered sugar, to taste
  • ½ tsp vanilla (optional)
  • Powdered sugar for dusting

Method
 

Make the dough
  1. Warm the milk until lukewarm (not hot). Stir in yeast and a pinch of the sugar. Let stand 5–10 minutes until lightly foamy (skip this step if using instant yeast).
  2. In a mixing bowl, combine milk/yeast mixture, sugar, egg, salt, and cardamom.
  3. Add flour and mix until a rough dough forms.
  4. Add softened butter in pieces and knead 8–10 minutes (stand mixer) or 10–12 minutes by hand, until smooth and elastic. The dough should feel soft and slightly tacky.
    Kneaded semla dough resting in a floured stainless-steel mixing bowl on a wooden table.
First rise
  1. Cover and let rise until doubled, about 60–75 minutes (depending on room temperature).
    Risen semla dough expanded in a stainless-steel bowl, lightly dusted with flour.
Shape
  1. Divide into 8 equal pieces. Shape into smooth balls and place on a parchment-lined baking sheet with space between.
    Shaped semla dough balls arranged on a parchment-lined baking sheet, lightly dusted with flour.
  2. Cover and proof 30–45 minutes, until puffy.
Before baking
  1. Whisk together the egg and milk (or water). Gently brush a thin, even layer over the proofed buns, taking care not to deflate them.
    Semla buns on a parchment-lined baking tray as egg wash is brushed on top.
Bake
  1. Heat oven to 400°F/200°C.
  2. Bake 12–15 minutes, until lightly golden on top (don’t overbake). Cool completely.
    Semla buns baking in the oven on a sheet pan, turning deep golden brown.
Make the almond filling
  1. Cut a small “lid” from the top of each bun (like a hat). Scoop out a teaspoon or two of soft crumb from the center.
    Hands cutting the top off a semla bun and hollowing the center on a wooden board.
  2. In a bowl, mix almond paste with bun crumbs, a pinch of salt, and enough milk to make a thick, pipeable paste (think soft peanut butter).
Whip the cream + assemble
  1. Whip cold cream with powdered sugar (and vanilla if using) to medium-stiff peaks.
  2. Spoon or pipe almond filling into each bun.
  3. Pipe whipped cream on top, then set the lid back on at an angle. Dust generously with powdered sugar.
    Semla buns in different assembly stages—hollowed, filled with almond paste, topped with whipped cream, and dusted with powdered sugar.
Enjoy
  1. Enjoy the bun as is or with milk.
    Finished Swedish semla with whipped cream and powdered sugar served on a rustic plate on a wooden table.

Notes

Serving note (very Swedish)

For a cozy old-school variation, try hetvägg: place a semla in a bowl and pour over warm milk. It’s equal parts dessert and comfort.