DISH RESEARCH · Dessert
Semla
Carolina Soudah’s semlor make a two-stage cardamom wheat dough, bake egg-washed buns and fill them with their own crumbs, milk, prepared almond paste and almonds before adding whipped cream, lids and icing sugar.
About Semla
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Carolina Soudah’s semlor for Arla are cardamom-seasoned buns filled with almond paste, almonds and whipped cream. Each bun keeps its cut-off lid, which returns over the cream beneath a dusting of icing sugar.
Milk is warmed and poured over crumbled yeast until the yeast dissolves. The first portion of wheat flour is mixed in and rests before the second flour portion, an egg, salt, crushed cardamom seeds and granulated sugar are added.
Room-temperature butter is worked into the dough in stages, then the smooth dough rises under a cloth. It is divided into twelve buns, rises again on baking paper, receives a separate beaten-egg wash and bakes until golden before cooling.
A lid is cut from each bun and a little of its crumb is scooped out. Those same crumbs are mixed with a separate portion of milk, grated prepared almond paste and coarsely chopped almonds, then returned as filling.
Whipping cream is beaten and spooned onto the filled buns. The lids are replaced and icing sugar is sifted over them to finish the semlor.
Ingredients in Semla
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Buttercooking medium
- Wheat flourbase
- Cow Milkbinder
- Sugarsweetener
- Yeastbinder
- Cardamomseasoning
- Almond Pastefilling
- Creamfilling
- Eggbinder
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.