Imagine a soft, fluffy bun, sliced at the top and filled with rich, gooey almond paste, then topped with a cloud of softly whipped cream. The combination is absolutely irresistible—one bite, and you just can’t wait for the next because it’s that delicious.
This is what a traditional Swedish semla is all about. You won’t find these in Swedish bakeries all year round, as they are typically only sold from January through March, leading up to Fettisdagen (Shrove Tuesday). Some bakeries start even earlier, just after Christmas, but once the season is over, you have to wait another year to enjoy them again.
That’s why having this homemade semlor recipe is so important—you can make them anytime you want! And honestly, nothing beats a homemade semla. The bun is softer, the almond paste is fresh and flavorful, and the whipped cream is perfectly light and airy.
And speaking of the almond paste, it’s absolutely delicious on its own—made with whole almonds, a touch of sea salt flakes, vanilla bean paste, and cream. It’s so rich, gooey, and flavorful that you’ll want to eat it straight from the spoon. When combined with the soft bun and whipped cream, it creates the most incredible bite—sweet, nutty, creamy, and completely irresistible.
These buns are one of those irresistible Swedish treats you just can’t get enough of. The flavors, the textures, the way everything comes together so perfectly—once you start, you’ll immediately crave another bite. If you’ve never made semlor before, you’re in for a treat!
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