A cardamom-spiced wheat bun filled with almond paste and whipped cream, dusted with icing sugar. Eaten on Fettisdagen (Shrove Tuesday) and through Lent across Sweden.

The semla descends from the medieval Lutheran Lent fast: the bun was the only sweet allowed on Fettisdagen (Shrove Tuesday) before the fast began. King Adolf Fredrik of Sweden died in 1771 from eating 14 semlor at his post-fast feast, the country's most-cited royal indigestion case. Vete-Katten (1928) and Tössebageriet (1920) bake the canonical Stockholm versions; pre-orders for Fettisdagen run two weeks ahead.

Where to eat Semla (Lent cream bun) in Stockholm

4 editor picks for Semla (Lent cream bun) in Stockholm, ranked by editorial score. All Stockholm signature dishes · Semla (Lent cream bun) across every city.

  • Tössebageriet

    Order Tössetårta layered cream cake

    Tössebageriet on Karlavägen in Stockholm's Östermalm has been a working bakery since 1920; the Tössetårta layered cake and the saffron semla in February.

    DetailsDirections

  • Vete-Katten

    Drink Filter coffee with kanelbulle

    Vete-Katten on Kungsgatan in Stockholm's Norrmalm has run the classic Swedish konditori since 1928; semla, kanelbulle, princess cake and karlsbader buns.

    DetailsDirections

  • Lillebrors Bageri

    Drink Filter coffee with semla in February

    Lillebrors Bageri on Rörstrandsgatan in Stockholm's Vasastan bakes the Vasastan cardamom bun the local press argues about; sourdough, pastries and coffee.

    DetailsDirections

  • Fabrique Stenugnsbageri

    Drink Cappuccino with cardamom bun

    Fabrique on Rörstrandsgatan in Stockholm's Vasastan is the stone-oven bakery cafe; the cardamom bun shipped Fabrique to London; coffee bar runs straight off.

    DetailsDirections

Book food experiences in Stockholm

See all 975 food experiences in Stockholm

Make it at home

Serves 103 hrIntermediate

Ingredients

  • 500g strong white bread flour
  • 75g caster sugar
  • 10g salt
  • 7g instant yeast
  • 1 tablespoon ground cardamom
  • 75g butter, soft
  • 1 large egg
  • 250ml whole milk, warm
  • 1 beaten egg for glazing
  • For the almond filling: 200g blanched almonds
  • 100g icing sugar
  • 100ml whole milk
  • 1 teaspoon almond extract
  • For the cream: 500ml double cream, 1 tablespoon icing sugar
  • Icing sugar to dust

Method

  1. Mix flour, sugar, salt, yeast and cardamom in a large bowl. Rub in the butter. Beat the egg and milk together; pour into the dry mix.
  2. Knead 10 minutes by hand, 6 minutes in a mixer with the dough hook, until smooth and elastic. Cover and prove 1 hour until doubled.
  3. Knock back. Divide into 10 equal pieces, roll into balls. Place on a lined baking tray, cover, prove 45 minutes.
  4. Preheat oven to 220°C. Brush the buns with beaten egg. Bake 12-14 minutes until deep gold. Cool fully on a rack.
  5. For the filling, grind the almonds with the icing sugar to a fine paste, then loosen with the milk and almond extract.
  6. Cut a triangular lid off the top of each bun. Scoop out a hollow in the bun. Mix the scooped crumb with the almond paste. Spoon back into the hollow.
  7. Whip the cream with icing sugar to soft peaks. Pipe a generous swirl onto the almond filling. Replace the lid at an angle. Dust with icing sugar.

Editor tip. The cardamom must be freshly ground from green pods; pre-ground loses the perfume in days.

Common allergens: Gluten, Dairy, Egg, Nuts.