When are semlor eaten?

Traditionally on Fat Tuesday, the day before Lent, though Swedish bakeries sell them from January until Easter.

Can I make semlor ahead?

Bake and freeze the buns; thaw, then fill with almond paste and cream shortly before serving.

Semlor (Swedish Cream Buns)

Cardamom buns hollowed out and filled with almond paste and a tall swirl of whipped cream, capped with their tops and dusted with powdered sugar. The Swedish Fat Tuesday treat. Makes 12.

Vegetarian

Contains: milk, egg, tree nuts, wheat. Based on the ingredients as written; check package labels, which can change.

From Sofia's recipes created, collected and generationally handed down in Sweden and the USA.

Prep 45 min
Cook 12 min
Rise 1 hr 45 min
Total 2 hr 42 min
Yield 12 buns
Level Project

Updated November 4, 2026

Swedish cream buns filled with whipped cream and dusted with powdered sugar

Semlor are eaten from Fat Tuesday until Easter, and Swedes take them seriously: bakeries sell millions each year. A soft cardamom bun is split, the top is cut off as a little lid, and the inside is filled with almond paste and topped with a tall swirl of whipped cream.

The lid goes back on and the whole bun gets a snowy dusting of powdered sugar. Some people still eat them the old way, in a bowl of warm milk.

Ingredients

Buns

3/4 cup whole milk
5 tablespoons unsalted butter
2 1/4 teaspoons (1 packet) instant or active dry yeast
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons ground cardamom
1 large egg
3 cups all-purpose flour
1 large egg, beaten, for brushing

Filling

7 ounces almond paste, grated or crumbled
About 1/3 cup whole milk
1 1/2 cups heavy cream
1 tablespoon sugar
Powdered sugar, for dusting

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour

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What you’ll need

stand mixer or large bowl
parchment-lined baking sheet
serrated knife
piping bag
electric mixer

Instructions

Make the dough. Warm the milk and butter until the butter melts and cool to lukewarm. Stir in the yeast, sugar, salt, cardamom and egg, add the flour and knead 8 to 10 minutes until smooth.
First rise. Cover and let rise for about 1 hour, until doubled.
Shape. Divide into 12 pieces and roll each into a smooth ball. Set on a parchment-lined baking sheet, cover and let rise 30 to 45 minutes. Heat the oven to 400°F.
Bake. Brush with beaten egg and bake 10 to 12 minutes, until golden. Cool completely.
Fill. Cut a triangle or round lid from the top of each bun and scoop out a little of the inside. Mix the scooped crumbs with the almond paste and enough milk to make a thick, spreadable filling, and spoon it back into the buns.
Finish. Whip the cream with the sugar until stiff, pipe a tall swirl onto each bun, set the lids on top and dust with powdered sugar.

Vegetarian

Tips

Bake the buns a day ahead or freeze them, and fill them just before serving.
Almond paste is sold in tubes or cans in the baking aisle; marzipan is sweeter but works in a pinch.

Storage and leftovers

Make ahead Freezer-friendly

Bake the buns a day ahead or freeze them up to 3 months, and fill them just before serving. Filled semlor are best the same day; refrigerate leftovers up to 1 day.

Questions about this recipe

When are semlor eaten?: Traditionally on Fat Tuesday, the day before Lent, though Swedish bakeries sell them from January until Easter.
Can I make semlor ahead?: Bake and freeze the buns; thaw, then fill with almond paste and cream shortly before serving.