Semla sweden recipe

In Sweden they have Fettisdagensbullar or semlor on Shrove Tuesday. It's not that difficult to make the semla yourself. Here you find an easy recipe.

Holidays, especially the Christmas season, are some of the best times to celebrate traditions across the globe. Each Scandinavian country, and even city, has their own way to ring in the season, through festivals, recipes and decor. Sweden is no different, as they celebrate St. Lucia Day in December during Advent with lussekatter (lussebullar) or saffron buns.

Cardamom spiced buns with marzipan and cream filling.

Semla – A Swedish tradition

Semlor: Traditional Swedish Fat Tuesday Buns

The semla is the most popular pastry in Sweden during January and February. As we previously mentioned in our article about the history of the semla, over 40 million semlor are bought in Sweden every year. So you can imagine how crazy the Swedes are about this sweet little bun. What simply started out as a bun, soaked in hot milk, grew into a yearly craze among the Swedes with bakeries all around Sweden trying to create different varieties of the pastry.

This traditional Swedish cardamom almond bun is eaten between Shrove Tuesday and Easter but is delightful any time of year. Usually the filling is made with almond paste or marzipan, but the instructions below use almond flour. See the section above if you want to almond paste, marzipan or almond meal.

These authentic Swedish desserts are decadent, comforting, and easy to make! From cakes to cookies, these recipes give you a traditional taste of Sweden.

Swedish Lent cream buns (semlor) are dense, cardamom flavoured buns filled with homemade almond paste and whipped cream.