*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I added a tad of whole wheat flour to my batch, and they came out beautifully! The only suggestion I would make is to wait to dust the semlor with powdered sugar until RIGHT BEFORE you serve them. I dusted mine, stuck them in the fridge for a few hours, and the sugar disappeared as condensation from being chilled appeared. I should know better, but they just looked so cute!
Thank you for sharing this recipe. I grew up eating semlor at Easter, and this year tried it myself. My first attempt was a flop - the traditional Swedish cookbook called for four packets of yeast, and gave vague instructions like add "most" of the flour and "work" the dough. I came to All Recipes in desperation, found this, and followed it precisely. The semlor couldn't have come out more perfect. Tack sa mycket!
I wanted to like this recipe. I lived in Sweden for a few years and love semlor but this isn't how I remember them. I don't know how much of that was my own fault. The bun tasted right but was too dense and chewy. The filling was too diluted by the bread. The mandel massa flavor was lost. I added almond extract and sugar to try to restore some of the flavor but it still tasted too much like soggy bread. I will compare this with other semlor recipes and try again with some tweaks. It didn't quite scratch my semlor itch.
Excellent recipe. I've never had Semla so I can't say whether or not these are authentic but they sure are good! Only one problem- 375 was too hot! My buns started to get too brown on the bottom at around 10 minutes - before they were golden on the outside or cooked all the way through!
Thank you! I made this with my half Swedish boyfriend who remembered his grandmother making these. Easy to follow recipe - adjusting the marzipan mix to taste so lots of marzipan (according to the consultant) grating it first helped followed by electric mixer. We thoroughly enjoyed them:)
My grandmother whose Swedish loved them. I certainly did too and it was a great experience discovering a part of the Swedish culture since I do have that ancestry. The bread itself is amazing and I might make it plain and eat it the way they do in Sweden with warmed milk in a bowl. These Semlor are definitely a keeper in my book. I dashed mine with both powdered sugar and some cinnamon.
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