Vegan Swedish Semla with Almond Cream
These semla buns are fluffy, filled with rich almond cream, and topped with whipped cream—a plant-based twist on a Swedish classic. Perfect for any season!
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.