Semmlor or Fastlagsbullar recipe - Swedish Cardamom buns recipe

My Dad and I made so-called “Fastlagsbullar” or "Semmlor" ( Swedish Cardamom buns) this weekend. And of course I would like to show you the result and give you the recipe, because it's a  traditional pastry that people bake in Sweden during this time of the year and it’s really delicious! It was also great fun to have my Dad here, helping me with it.

This is our Fastlagsbulle Recipe (for approx. 20 buns)

• 75 g butter
• 3 dl whole milk
• 25 gram yeast
• 0.75 dl sugar
• 1 pinch of salt
• 2 teaspoons ground cardamom (I even take more of it because I like the taste of cardamom)
• 1 egg
• 9 dl wheat flour
• 1.5 teaspoons baking powder
• 1 egg for glazing

Filling
Almond paste
Whipped cream

Icing sugar

How to prepare the buns:

Melt the butter and add the milk. Pour mixture into mixing bowl and allow to cool until “finger-warm” (still quite warm, but just cool enough to touch). Stir in yeast and let sit for 10 minutes. Add sugar, salt and cardamom.

Mix 7-8 dl flour into liquid and then the egg. Add enough of the remaining flour to form a soft dough (just until the dough pulls away from the sides of the bowl. Don't add too much flour as the dough gets dry). Put the dough to a large bowl and cover it with a clean towel and allow to rise until doubled, approx. 1 hour.

Put the oven on 225 degrees celsius. Mix the baking powder with 1 dl of flour and add it to the dough. Knead the dough well and make 12 round buns on a floured table. Let them rise again
for approx. 20- 30 minutes. Beat the egg and glaze the buns just before you put them into the oven for approx. 10 minutes.

Let the buns cool down and cut off the top. Make a hole in the other part and fill it almond paste and whipped cream, add the top and dust it with icing sugar.

Hope you will like it!

Kram,

Isabell