Search Recipes

Hot cross Swedish semla buns

Adam Liaw
Adam Liaw

A mashup of the traditional British hot cross bun and the Swedish semla (a traditional Shrove Tuesday sweet) is a perfect Easter treat.

Hot cross Selma.
Hot cross Selma. Photo: William Meppem

Ingredients

Buns

1 cup milk, lukewarm

2 tbsp cream

50g castor sugar

50g unsalted butter

500g bread flour

1 tsp salt

½ tsp ground cardamom 

½ tsp ground cinnamon

7g dried yeast

rind of one orange

1 cup currants

icing sugar for dusting

Cross

75g flour

one whole egg, beaten

Filling and glaze

80g 60 per cent almond marzipan, grated

80ml milk

100ml whipping cream, whipped

2 tbsp apricot jam

Method

1. Scald the milk and cream in a small saucepan and allow to cool almost to room temperature. Rub the sugar, butter, flour, salt, cardamom and cinnamon together to form breadcrumbs. Scatter the dry yeast through. Make a well in the centre, pour in the milk, orange rind and currants and mix to a shaggy dough.

2. Knead for 10 minutes until the dough is smooth. Place in a bowl and cover with a tea towel in a warm place. Allow to proof for one hour or until doubled in size.

3. Punch the dough down and mold into 10 evenly sized balls. Proof for another 30 minutes until doubled in size again. 

4. To make the cross, mix the flour with about 100 millilitres of water, adding a little at a time until the flour forms a thick paste. Transfer to a piping bag with a smooth nozzle and pipe a cross shape on top of each bun. Glaze with the beaten egg and bake for 20 minutes in a 200C oven (180C fan-forced). Allow to cool. 

5. To make the filling, combine the marzipan and milk together in a small food processor and process to a smooth paste. Place the whipped cream in a piping bag with a fluted nozzle.

6. Cut the buns in half. Heat the apricot jam in the microwave until liquid and brush over the top of the buns. Spread the base with a generous amount of the marzipan and pipe over the whipped cream using a fluted nozzle. Replace the lids of the buns and serve.

Main ingredient:
Cream/Milk, Orange, Nuts
Cuisine:
Scandinavian
Course:
Snacks, Dessert
Occasion:
Easter

More recipes like this...

Finnish finger cupcakes.

Finnish finger cupcakes

Adam Liaw
Rating: 5 out of 5 stars
2 Reader ratings
Oat pancakes with smoked salmon.

Oat pancakes with smoked salmon

Frank Camorra
Rating: 1 out of 5 stars
20 Reader ratings

Comments

Be the first to comment.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Recipes - Forum

What we’re cooking

Latest on EK

Pester power: Call for ban on free toys used to sell unhealthy food

Obesity experts say freebies should be restricted to attracting children to healthier options.

Mums' workload equals 2.5 full-time jobs

A study has found working mums toil for an average of 98 hours a week.

How many of our bosses would have aced NAPLAN tests?

In more than 25 years' of journalism, I've never interviewed a leader who topped his or her class at school.

Children's shoes found to contain cancer-causing chemical

The ACCC had issued an urgent recall.

When it comes to sport, boys 'play like a girl'

Girls in primary school are just as physically capable as their male classmates, according to research.

Find After School Care

Search by Postcode

Find a Babysitter

  • Daytime nannies
  • Casual babysitters
  • After-school care
  • Live-in nannies