Semlor – Shrove Tuesday Cream Buns

This recipe was given to me by Signe Johansen and I have adapted it only very slightly.


500g plain white wheat flour
2.5 g instant yeast/5 g dry yeast/10 g fresh yeast
250ml whole milk that you have heated up to boiling point and allowed to cool right down
75g caster sugar
1½ tsp ground cardamom
2 tsp fine sea salt
50g butter
An egg for glazing
Whipping cream sweetened with a bit of sugar


Measure the flour into a bowl and make a well.  Sprinkle in the sugar and the the yeast and pour over the cool milk.  Flick some flour over the well to close it and cover the bowl.  Leave it to rest for one hour.

After an hour, the yeast should be all foamy.  At that point, add the cardamom and the salt and knead well for 10 minutes.  Then add the butter and knead well for another five.

Cover the bowl and let it rest for 2-4 hours until the dough has doubled in size.  Alternatively, pop it in the fridge and let it sit over night.

Pull the dough out of the bowl, divide it into 15 pieces and roll each piece into a tight ball, resisting the temptation to add more flour.  Place the balls, about 2 cm apart, on a baking tray that is lined with baking parchment.  Cover and let rise for an hour if they are warm or 2 hours if they are cool from the fridge.  They will double in size.

Preheat the oven to 220 degrees.

Crack and scramble the egg with 1 tablespoon of water.

Glaze each bun and then pop them in the oven.  Bake them for 15-20 minutes (check after 15 so they don’t get too brown).

Let them cool completely on a wire rack and then cut them in half across the bun – like a hamburger bun.  Spread the bottom half with marzipan and then top with whipped cream.  Put the top half on the bun on the cream and present them on a plate to all your admiring friends.