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Semla style buns

Semla style buns


Based on a Scandinavian recipe, these simple, enriched buns are flavoured with cardamom and filled with sweetened whipped cream

  • Feeds 12 Feeds 12
  • Ready in 2 hours

Each serving contains

  • Energy
    1487kj 356kcal
  • Fat
    Med 27%
  • Saturates
    High 56%
  • Sugar
    Med 11%
  • Salt
    Low 3%

% of adult’s reference intake | Carbohydrates per serving : 39g


  • 75g Co-op unsalted butter
  • 250ml Co-op semi-skimmed milk
  • 7g sachet Co-op dried yeast
  • 50g Fairtrade caster sugar
  • 2 Co-op British free range eggs
  • 1 tsp baking powder
  • 1 tsp ground cardamom
  • 450g-500g Co-op plain flour, plus extra fordusting
  • 50g Fairtrade icing sugar, plus extra for dusting
  • 300ml Co-op double cream


  1. Put the butter and milk in a saucepan, then heat gently until the butter melts and the liquid is just warm to the touch
  2. Add the yeast and leave for 5 mins, until a froth develops on top
  3. Transfer the mixture to a freestanding mixer, then add the sugar and 1 egg
  4. Add the baking powder and ground cardamom with about 225g of the flour, then mix until it forms a dough
  5. Gradually stir in more flour until you have a soft, slightly sticky consistency — you might not need all the flour
  6. Cover the bowl with cling film, then leave in a warm place to rise for about 1 hour, or until doubled in size
  7. Transfer to a floured surface, then knock the air out of the dough
  8. Divide into 12 evenly shaped rolls and place on 2 lined baking trays, leaving plenty of space in between each roll
  9. Leave to rise again for another 25-30 mins
  10. Preheat the oven to 220°C/fan 200°C/Gas 7
  11. Beat the remaining egg, and use to glaze the buns
  12. Bake for about 10 mins, or until well risen and golden
  13. Remove from the oven and immediately cover with a damp tea towel to avoid a crust forming
  14. Leave to cool completely, then halve horizontally
  15. Meanwhile, stir the icing sugar into the double cream and whip to soft peaks. Transfer to a piping bag and fill each bun with cream, before popping the top back on. Dust the buns with icing sugar to serve.

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