Vickys Swedish Semla Easter Buns (Cream Buns) GF DF EF SF

Vickys Swedish Semla Easter Buns (Cream Buns) GF DF EF SF

These Swedish buns are very popular during Lent and are also known as Lenten Buns. You can leave the almond paste out of these an…more


9 servings

  1. for the DOUGH

  2. 150 ml full fat coconut milk plus extra if required

  3. 25 g yeast

  4. 1/4 tsp ground green cardamom

  5. 325 g gluten-free / plain flour

  6. 1 & 1/4 tsp xanthan gum if using GF flour

  7. 50 g granulated sugar

  8. 1/2 tbsp baking powder

  9. 100 g Stork margarine (block wrapped in gold foil) cubed

  10. for the FILLING

  11. 100 g ground almonds

  12. 100 g granulated sugar

  13. 5 tbsp water

  14. 2 tbsp coconut cream

  15. 1 tsp vanilla extract

  16. 1/8 tsp ground green cardamom

  17. for the TOPPING

  18. 200 ml coconut cream

  19. 1 tsp vanilla extract

  20. 1 tbsp icing sugar / powdered


  1. Put the milk, yeast and cardamom into a stand mixer bowl and stir until the yeast has dissolved

  2. Add the flour, xanthan gum if using, sugar and baking powder and mix using a dough hook until the mixture forms a crumbly dough. If using a gluten-free flour blend, you’ll need to add another splash of milk, around 1 – 1 & 1/2 tbsp. The dough pictured is too much like dough at this point, it should be ‘crummier’ than that. I dropped the jug of milk in….

  3. Add the cubed margarine one piece at a time and let it mix in completely before adding the next. This will take around 20 minutes or so

  4. When the dough is soft and not sticky, let it rest for 10 minutes

  5. Divide the dough into 9 pieces and shape into smooth balls by rolling between your hands then the using your fingers like you would as if zooming out on your phone screen on top of the buns to pull 4 corners down to the underside. Roll again to seal and place on a parchment lined baking sheet seam side down

  6. Cover with a clean, light tea towel and let rise for around 90 minutes

  7. Preheat the oven to gas 7 / 210C / 425F

  8. Glaze the top of each bun with some coconut milk

  9. Bake for 12 – 15 minutes until cooked through. They should sound hollow when tapped on the underside

  10. Let cool on a wire rack while you make the filling

  11. Mix the ground almonds, sugar, coconut cream, cardamom and vanilla together with the water to make a thick paste

  12. Carve a lid from each bun like how you’d carve off a pumpkin lid, knife angled

  13. Divide the almond paste between each bun, spooning into the holes

  14. Whisk the topping ingredients together and pipe or spoon on

  15. Replace the bun lids and dust generously with icing sugar

  16. Happy Easter!

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