I know you’ve seen these before but I think I finally have the perfect recipe for semlor! Last time I posted a recipe for semlor was 6 years ago so an update was due. The buns are quite similar, I’ve tried several recipes but I keep coming back to this one. The almond filling is made with whole, toasted, organic almonds which adds a lovely texture and crunch and most importantly there is a LOT of cardamom in the dough. Freshly ground cardamom, one of the most important things in this recipe. Please don’t skip it!
Maybe you noticed in my last post, or maybe you didn’t but either way I started a YouTube-channel! It has been on my mind for some time and I’ve just been dabbling in video making for years but it’s probably one of my favorite things to do. So now I’d love to know if you have any thoughts on things you’d like to see there. Maybe more about photography? Styling? Life? More baking? Mozart? Hehe. You get the idea. Feel free to give me all your thougths, if you have any. Or just go ahead and make these delicious pastries. And make sure to eat them on February 25th (before and after works too), which is Fat Tuesday this year!
beautiful post, and am loving your youtube channel!! yes to more baking and more behind the scenes of your life and ALWAYS more Mozart!! 🙂
Thank you so much Emily! <3 🙂 Glad you like it! Will continue doing videos as often as possible!
Love that you are on You Tube. Love to see more recipes and decorations projects, such as your paper stars. And of course, see more of Mozart♥️♥️♥️
Glad you like it Deltima <3 Thank you!!
Thank you for your recipe, but I am a bit confused about yeast being dissolved in cold milk and not in warm milk? I guess I always thought you need warm milk to activate the yeast?
Cold milks works great! It takes a little longer to rise, but on the other hand I feel like the end result is better. And as you work the dough it will quickly come to room temp 🙂 I think it is a little different when you’re using dry yeast, it needs a higher temperature!
Why use yeast and baking powder together?
It’s a classic wasy to make them, and it makes the bun much fluffier and lighter! I’ve tried making them without the baking powder and it’s not the same 🙂
Great post. I will surely be making these. More baking and craft projects please!
Awesome, thank you for your comment! 🙂
For the longest time I wondered why you haven’t made a YouTube channel because your photography is beautiful. I would love to see you make more recipe videos.
Hehe, that makes me so happy to hear!! I usually need some time to think about things, now was the time!! Will definitely make more recipe videos 🙂
Mmmmmm….love, love, love this! 🙂
Beautiful video and those look amazingly delish!
Thank you so much! 🙂
Stephanie ceronio says
I’ve been following you on Instagram for years, and so happy that you’re on youtube also! Cant wait to be able to travel and buy Feldts and get the cookbook you worked on together! I’ll definitely be trying this recipe thank you for sharing !
Yaay, thanks so much Stephanie!!
Nuria Costa says
What a beautiful and original recipe. Your amazing photography skills and style always stun me. I am excited to check your channel out! Please post more recipes like this one, style and travel videos!
That’s soo sweet of you, thank you so much <3
Lana Blakely says
Beautyfully Done. I Love Your recipe
The recipe looks great! I want to bring these to work tomorrow, do you recommend to bake the buns tonight, or let them rise overnight and bake them in the morning? Thank you!
Sorry for my late response, hope they turned out great 🙂 I’d say it depends on how much time you have in the morning – it takes some time baking them, letting them cool, filling them and so on.. I’ve never let them rise overnight but if I would, I’d do it in the fridge. I’m sure they’d turn out great!!
I love these! How do you keep the whipped cream from melting though? I always have a hard time with it!
Yaay! It’s not a problem unless it’s really hot but it never is in February when I bake these hehe 🙂 Also very important to let the buns cool completely!
New reader, and I adore your blog! I’m eager to try this recipe was just wondering, I’m unable to find fresh yeast, is there any way to substitute it for fast acting yeast?
Thank you, and good luck! x
You absolutely should be able to use any kind of dry yeast instead of fresh, I’m not too familiar with dry yeast myself but here are some good tips on how to convert: https://www.kingarthurflour.com/pro/reference/yeast
Hope that helps and thanks for your comment!
Love the recipe. I need to try it someday! For the whipped cream did you add any sugars or other flavoring/sweetener or did you just use straight up cream?
Thanks so much Kyle! I used the cream as is, but you can definitely add sweetener and flavoring too!
Hej! Testar just ditt recept (tack!) och har försökt följa det till pricka men när jag penslade bullarna (försökte göra så försiktigt jag kunde) pyste dom ihop och blev alldeles platta. Även platta efter gräddning, ser mer ut som tekakor än bullar. Vad har jag gjort för fel tror du?
Bästa hälsningar Emma
Hej Emma! Åh, vad tråkigt att det inte blev bra! Det låter som att de kanske var något överjästa, då brukar de bli väldigt känsliga även om man penslar försiktigt. Testa att låta dem jäsa lite kortare tid nästa gång, eller på en svalare plats (om de stod lite varmare nu vill säga). Hoppas det blir bättre nästa gång!
Klára Šošolíková says
Hi! I love this recipe and have made it multiple times. However, I do sometimes have troubles with the buns cracking on top while baking? Do you have any tip for this? Let them proof longer maybe? 🙂
I’m so glad you love the recipe!!
I don’t think the problem is in the proofing, usually when they crack or are uneven it’s because you need to put more time into what we in Swedish call ‘rundriva’. I have no idea how to translate this but it is basically where you make the surface of the bun stretch and tense (I don’t have a better word here either, sorry!) so it comes out even and smooth. If you look at my video, this is what I’m doing at around 1.27 minutes. The buns I made in this post: https://www.callmecupcake.se/2013/01/semlor-3.html I skipped this step and that is why they are uneven. It doesn’t affect the taste, just the look 🙂 Hope that helps!
Came across your recipe (and blog) this afternoon and I am so enthralled that I’ve already placed an order for your books. It’s my mom’s birthday tomorrow and I think she will just love Semlor. Fingers crossed they turn out ok.
Have a great day!
That makes me so happy to hear, Shani, thank you! And Happy Belated birthday to your mom. Have a great day!