Swedish semla is a delicate, cardamom-scented bun traditionally filled with almond paste and whipped cream. Our vegan version swaps in plant-based ingredients while keeping all the classic flavors and textures. These Vegan Semla with Almond Cream buns are fluffy, subtly sweet, and filled with a rich almond-date cream that’s irresistibly delicious.
Yields: 20-24 semlor
Ingredients for Vegan Swedish Semla
Here’s what you’ll need to make these delightful buns:
For the Buns
- 75 g vegan butter – Adds a rich flavor and softness to the buns.
- 250 ml plant-based milk – Any mild-flavored plant milk, like oat or almond, works well.
- 1/2 packet (25 g) fresh yeast for sweet doughs – Essential for achieving a fluffy texture.
- 750 ml sifted spelt flour (plus extra for kneading) – Spelt flour gives a tender crumb and is easy to work with.
- 75 ml maple syrup – A natural sweetener that complements the almond filling.
- 1/2 tsp ground cardamom – This fragrant spice is a staple in Scandinavian baking.
- A pinch of flaky salt – Balances the sweetness and brings out the flavor.
For the Almond Cream
- 100 ml almond butter – Provides a nutty, creamy base for the filling.
- 6-8 pitted fresh dates – Naturally sweetens the almond cream while adding fiber.
- 3 tbsp plant-based milk – Adjusts the consistency of the almond filling.
- A pinch of flaky salt – A little salt enhances the almond flavor.
For Brushing
- 3 tbsp water
- 3 tbsp coconut sugar – A caramel-like glaze for an extra hint of sweetness and shine.
Optional Toppings
- 2 tbsp toasted, crushed almond flakes – Adds a nice crunch to each bite.
- 200 ml plant-based whipping cream – For a light and airy topping.
- Candied almonds (optional) – Perfect for a sweet, decorative touch.
Step-By-Step Instructions
1. Prepare the Buns
Begin by melting the vegan butter in a saucepan over low heat. Once melted, add the plant-based milk and maple syrup, stirring until the mixture is uniform. Continue to heat until it reaches about 37°C (98.6°F)—warm but not hot, to avoid harming the yeast.
In a large mixing bowl, crumble the fresh yeast, then pour the warm butter mixture over it. Stir gently until the yeast has dissolved.
Add about two-thirds of the flour, along with the ground cardamom and a pinch of flaky salt. Mix well, then begin kneading the dough. If using a stand mixer, knead for about 7 minutes; if kneading by hand, aim for about 14 minutes. Gradually add the remaining flour as needed until you have a smooth, slightly sticky dough that doesn’t cling to the bowl’s edges.
Cover the dough with a clean towel and let it rise for 30 minutes in a warm, draft-free spot. This resting period allows the yeast to work its magic, creating airy, fluffy buns.
2. Shape and Second Rise
After the initial rise, transfer the dough to a lightly floured surface. Gently knead it just a few times to eliminate any large air bubbles, then divide it into 20-24 equal pieces. Roll each piece into a smooth ball and place them on a baking sheet lined with parchment paper, leaving a bit of space between each bun.
Cover the buns with a towel and let them rise for another 30 minutes. This second rise will help them puff up beautifully when baked.
3. Preheat the Oven
While the buns are resting, preheat the oven to 225°C (437°F). A high temperature is key to achieving a lightly golden, fluffy exterior.
4. Prepare the Coconut Sugar Glaze
In a small saucepan, combine the water and coconut sugar. Heat over low heat, stirring until the sugar dissolves completely. This glaze will be brushed on the buns after baking to give them a gorgeous, slightly caramelized shine.
5. Bake the Buns
Once the buns have completed their second rise, they’re ready for the oven. Bake for 8-10 minutes, or until they’re lightly golden on top. Keep an eye on them—since they bake quickly, they can overbrown if left too long.
When you remove the buns from the oven, immediately brush them with the coconut sugar glaze. Sprinkle with toasted almond flakes, if using, for added crunch and a beautiful finish. Let the buns cool on a wire rack while you prepare the almond cream filling.
6. Make the Almond Cream Filling
In a blender or food processor, combine the almond butter, dates, plant-based milk, and a pinch of salt. Blend until you have a smooth, creamy mixture. If you prefer a slightly looser consistency, you can add an additional splash of plant milk. This filling should be sweet, rich, and slightly thick.
7. Whip the Plant-Based Cream
If you’re using plant-based whipping cream, whip it until soft peaks form. This light, airy cream adds the finishing touch to each bun and complements the almond filling beautifully.
8. Assemble the Semla
Now for the fun part! Using a serrated knife, carefully cut off the tops of each bun. Scoop out a small portion from the center of each bun to create space for the almond filling. Spoon a generous dollop of almond cream into each bun, then top with a swirl of whipped cream. Place the bun tops back on, slightly askew, for a classic semla look.
For extra sweetness, sprinkle with candied almonds if desired, and dust lightly with powdered sugar.
Tips for Perfect Vegan Semla
- Temperature Control: Make sure the milk and butter mixture is at the right temperature (around 37°C) before adding the yeast. If it’s too hot, it can kill the yeast; too cold, and it may not activate properly.
- Kneading is Key: Kneading develops the gluten in the dough, creating a soft, elastic texture. Don’t rush this step, as it’s crucial for fluffy buns.
- Adjust the Almond Cream: For a smoother filling, soak the dates in hot water for a few minutes before blending.
- Customize the Toppings: While traditional semla uses almond flakes and whipped cream, feel free to get creative with your toppings. A sprinkle of cinnamon or a hint of nutmeg can add a unique twist.
Serving Suggestions
Enjoy these Vegan Swedish Semla with a hot cup of coffee or tea. The buns are best eaten fresh, but they can be stored for a day or two in an airtight container at room temperature. Just wait to assemble them until right before serving to keep the filling and whipped cream fresh.
Vegan Swedish Semla with Almond Cream
Ingredients
For the Buns
- 75 g vegan butter
- 250 ml plant-based milk
- 0.5 packet fresh yeast for sweet doughs (25 g)
- 750 ml sifted spelt flour plus extra for kneading
- 75 ml maple syrup
- 0.5 tsp ground cardamom
- flaky salt a pinch
For the Almond Cream
- 100 ml almond butter
- 6-8 pitted fresh dates
- 3 tbsp plant-based milk
- flaky salt a pinch
For Brushing
- 3 tbsp water
- 3 tbsp coconut sugar
Optional Toppings
- 2 tbsp toasted, crushed almond flakes optional
- 200 ml plant-based whipping cream
- candied almonds optional
Instructions
Make the Buns
- Melt the butter in a saucepan, then add plant-based milk and maple syrup, heating until the mixture reaches 37°C (98.6°F).
- Crumble the yeast into a mixing bowl, pour in the warm mixture, and stir until the yeast dissolves.
- Add two-thirds of the flour, along with cardamom and salt. Knead for 7 minutes in a stand mixer (or 14 minutes by hand), adding flour as needed until the dough is smooth and no longer sticks to the bowl’s edges. Cover and let rise for 30 minutes.
- Transfer the dough to a floured surface and knead briefly. Divide into 20-24 pieces, roll each into a small ball, and place on a baking sheet with space between them. Cover and let rise for another 30 minutes.
- Preheat the oven to 225°C (437°F).
Prepare the Glaze
- Combine the water and coconut sugar, heating until dissolved.
- Bake the buns for 8-10 minutes, until lightly golden. Remove from the oven, brush with the coconut sugar glaze, and sprinkle with crushed almond flakes if using. Cool on a wire rack.
Make the Almond Cream
- Blend almond butter, dates, plant-based milk, and salt until smooth.
Assemble
- Whip the plant-based cream. Cut off the tops of the buns, hollow out a bit of the center, and fill with a spoonful of almond cream. Add a dollop of whipped cream, sprinkle with candied almonds if desired, and place the tops back on.
Notes
- Make sure the milk mixture reaches 37°C to activate the yeast properly.
- Adjust sweetness by adding more or fewer dates in the almond cream.
- Use extra flour as needed to keep the dough from sticking while kneading.
- For best results, enjoy fresh, or store in an airtight container.
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