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Inspiration & Tips/Scandinavian lifestyle & Recipes/Recipes for Swedish pastries
Popular Swedish pastries include semlor - yeast rolls filled with marzipan and cream, which you can see here on a Poppi plate from Olsson & Jensen in the home of Swedish influencer @picsbyellen.

Swedish Pastries: Cinnamon Buns, Semlor, and Lussekatter

Swedish baking traditions captivate with their unique blend of comfort and indulgence. Whether it’s the juicy cinnamon buns, fluffy semlor, or the bright yellow lussekatter, these delicious treats have gained cult status far beyond Sweden’s borders. If you’re looking to bring a touch of Scandinavia into your kitchen or simply want to perfect your next fika, we’ve gathered the best recipes for these Swedish classics.
Wednesday, September 25, 2024
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Swedish cinnamon buns are the most famous fika pastry, even beyond the borders of Sweden. Here you can see them served on Rörstrand's Mon Ami crockery on an outdoor table with a summer hat.

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.

Lilian Sagerfors

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

  1. 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.
  2. Flatten the dough on a floured surface, cover with plastic wrap, and refrigerate for at least an hour to ease handling.
  3. Mix all filling ingredients until smooth.
  4. Roll the chilled dough into a rectangle (about 1 cm thick) and spread the butter filling evenly over it.
  5. 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.
  6. 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.
  7. Preheat the oven to 240 °C (top/bottom heat). Spray the buns with water and sprinkle with caster sugar.
  8. 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.

Semlor is one of Sweden's favourite pastries. Here you can see one on a Poppi plate from Olsson & Jensen in front of a Poppi cup in the home of Swedish influencer @picsbyellen.

@picsbyellen

Semlor is also a favourite Swedish pastry. Here you can see one on typical coffee crockery from Rörstrand's Ostindia collection.

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:

  1. Warm the milk, then mix with yeast and sugar. Cover and let sit for 15 minutes.
  2. Add the melted butter and remaining ingredients, kneading for 10 minutes until the dough is soft and no longer sticky.
  3. Cover and let the dough rise for 45 minutes.
  4. Knead briefly on a floured surface, divide into 12 equal balls, and let rise again for 30 minutes.
  5. 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.
  6. Cut off the tops, hollow out the buns, and mix the crumbs with marzipan for the filling.
  7. Pipe whipped cream onto the marzipan filling, replace the tops, and dust with icing sugar.
Here you can see @kohlundkimchi's Semlor standing on a table on different coloured plates from the Dots collection by Scandi Living, accompanied by a cup of coffee.

@kohlundkimchi

Semlor are a popular Swedish pastry for fika. Here you can see the Semlor from @wanessahome on white Oyster plates from Mateus.

@wanessahome

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.

Serve traditional Lussekatter on Rörstrand's Swedish Grace Winter plates and enjoy a cup of hot chocolate from Scandi Living's Dots mug.
Here you can see a table with fresh flowers and Christmas decorations in the form of Urbania candlesticks from Kähler and Swedish lussekatter on an Ostindia plate from Rörstrand in the home of @_mariano_rivera_4242.

@_mariano_rivera_4242

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

  1. Warm the milk, add yeast and sugar, and let sit for 15 minutes.
  2. Mix in the saffron, flour, salt, quark, and butter. Knead for 10 minutes, then cover and let rise for an hour.
  3. Shape the dough into 15 pieces, roll into S-shapes, and let rise for another 30 minutes.
  4. 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

Anja Wahnig
Author

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