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Swedish Pastries: Cinnamon Buns, Semlor, and Lussekatter
The Significance of Swedish Baking and Fika Culture
Swedish pastries are more than just sweet treats—they are a reflection of the country’s cultural heritage. Cinnamon buns, known as kanelbullar, evoke warmth and comfort, often paired with a cup of coffee. Semlor, soft cardamom-scented buns filled with almond paste and whipped cream, are especially popular during Lent. Lussekatter, golden-yellow buns flavored with saffron, are traditionally served during Advent. These baked goods play a central role in fika, the Swedish coffee break, which is as much about socializing as it is about the coffee itself. Fika, an integral part of Swedish daily life, is always sweetened by pastries like cinnamon buns, semlor, or lussekatter.
Swedish Cinnamon Buns (Kanelbullar)
For the perfect Swedish cinnamon buns, Lilian Sagerfors’ award-winning kanelbullar recipe is a must-try. Her gold-medal-winning recipe balances soft, tender dough with a rich cinnamon filling, elevated by a hint of cardamom that lends an unmistakable Swedish touch. Here’s how you can bake these world-class cinnamon buns at home.
Ingredients (25–30 pieces)
Dough:
- 480 g organic milk
- 920 g stone-ground organic wheat flour
- 160 g organic sugar
- 20 g coarsely ground cardamom
- 20 g fresh yeast
- 10 g sea salt
- 1 egg
- 160 g organic butter, cut into pieces
Filling:
- 250 g room-temperature organic butter
- 100 g brown sugar
- 100 g organic icing sugar
- A pinch of vanilla powder
- Ceylon cinnamon, to taste
Topping:
- 100 g caster sugar
- Optional: water in a spray bottle
Preparation
- Knead all dough ingredients (except butter) in a mixer at low speed for 5–10 minutes until smooth and elastic. Add butter and knead for another 2–3 minutes. Let the dough rest for 30 minutes.
- Flatten the dough on a floured surface, cover with plastic wrap, and refrigerate for at least an hour to ease handling.
- Mix all filling ingredients until smooth.
- Roll the chilled dough into a rectangle (about 1 cm thick) and spread the butter filling evenly over it.
- For twisted buns, fold the dough into thirds, roll again, and cut into strips. Twist each strip into a bun. For classic buns, roll up the dough from the long side, cut into equal pieces (about 85 g each), and place on a baking sheet.
- Let the buns rise overnight in a turned-off oven at room temperature with a tray of water for moisture. Alternatively, speed up rising by placing a tray of boiling water in the oven for 4–6 hours.
- Preheat the oven to 240 °C (top/bottom heat). Spray the buns with water and sprinkle with caster sugar.
- Bake for 8–12 minutes until golden. Brush with sugar water for a shiny finish.
Semlor
Semlor, a highlight of Swedish baking, are especially enjoyed on Fettisdagen (Shrove Tuesday). These fluffy yeast buns, filled with sweet almond paste and whipped cream, make the day a true indulgence. While traditionally eaten before Lent, Swedes now enjoy semlor weeks in advance. This recipe allows you to experience the full flavor of this beloved Scandinavian treat at home.
Ingredients (12 pieces)
Dough:
- 280 ml milk
- 1 egg
- 90 g butter
- 50 g sugar
- 500 g flour
- 1 packet dry yeast
- 2 tsp ground cardamom
- ½ tsp salt
Filling:
- 100 g marzipan
- 500 ml cream
- 20 g icing sugar
Topping:
- 1 egg
- 1 tbsp milk
- Icing sugar for dusting
Preparation:
- Warm the milk, then mix with yeast and sugar. Cover and let sit for 15 minutes.
- Add the melted butter and remaining ingredients, kneading for 10 minutes until the dough is soft and no longer sticky.
- Cover and let the dough rise for 45 minutes.
- Knead briefly on a floured surface, divide into 12 equal balls, and let rise again for 30 minutes.
- Preheat the oven to 200 °C. Brush the buns with the egg and milk mixture, then bake for 8–10 minutes until golden. Cover with a damp towel while cooling.
- Cut off the tops, hollow out the buns, and mix the crumbs with marzipan for the filling.
- Pipe whipped cream onto the marzipan filling, replace the tops, and dust with icing sugar.
Lussekatter
Lussekatter, bright saffron-scented buns, are a beloved part of the Swedish Advent season, especially during Luciafest on December 13th. Their distinctive saffron flavor and cheerful yellow colour make them a festive favorite for breakfast or fika. These soft, fragrant buns bring the joy of Scandinavian holiday traditions to your table.
Ingredients (15 pieces)
Dough:
- 200 ml milk
- 1 packet dry yeast or 25 g fresh yeast
- 100 g butter
- 1 g ground saffron
- 70 g sugar
- 50 g quark or Greek yogurt
- 420 g flour
- 2 pinches of salt
- 1 egg
Finishing:
- 1 egg
- 1 tbsp milk
- Sultanas for decoration
Preparation
- Warm the milk, add yeast and sugar, and let sit for 15 minutes.
- Mix in the saffron, flour, salt, quark, and butter. Knead for 10 minutes, then cover and let rise for an hour.
- Shape the dough into 15 pieces, roll into S-shapes, and let rise for another 30 minutes.
- Preheat the oven to 200 °C. Decorate the buns with sultanas, brush with the egg and milk mixture, and bake for 10 minutes until golden. Cool under a damp towel.
These timeless Swedish pastries—cinnamon buns, semlor, and lussekatter—bring the essence of Scandinavian baking right into your home. Whether you’re savoring the sweet scent of freshly baked kanelbullar, indulging in fluffy semlor, or celebrating the season with golden lussekatter, these treats are a perfect way to experience Swedish fika culture. Glad bakning!
Photos: Rörstrand, Elof Martinsson, @picsbyellen, Rosti, Nordic Ware, @kohlundkimchi, @wanessahome, @_mariano_rivera_4242, Le Creuset, Scandi Living
