• Prep Time: 20 minutes
  • Cooking Time: 25 minutes
  • Serves: 8

Swedish Roll Cake

  • Recipe Submitted by on

 Ingredients List

  • 25 g yeast
  • 1 ¼ cups milk , lukewarm
  • 1 egg
  • ½ cup granulated sugar
  • 1 pinch of salt
  • ½ tsp cardamom seeds, ground
  • 50 g butter , unsalted
  • 4-5 cups flour
  • Brushing
  • 1 egg
  • Filling
  • about 150 g (2/3 C) almond paste
  • 2-3 tablespoons milk
  • 4/5 cup (1/3 + a scant 1/2 C) heavy cream
  • Garnish
  • icing sugar


1. Crumble the yeast into a bowl. Add milk and stir until the yeast is dissolved. Add eggs , granulated sugar, salt, cardamom, butter and flour, a little at a time. Mix everything together into a smooth dough and knead vigorously for a few minutes. Let the dough rise under a cloth for 50-60 minutes.

2. Lubricate the edge of a springform, about 24 cm (9″) in diameter. Clip on a parchment paper in the bottom and cut away the edges that stand out. Snap up the form again.

3. Knead the dough and shape it into a ball. Press the ball onto the paper-covered bottom. Cut dough into 8 or 12 wedges, depending on how big buns you want. Let the dough rise under a cloth for about 30 minutes. Preheat the oven to 450*F.

4. Brush the dough with beaten egg . Bake in the center of the oven for 20-25 minutes. Let it cool completely in the pan.

5. Cut apart the semla in the joints and cut a lid on each piece. Scoop out a hollow in the lower part of each piece .

6. Mix together the almond and milk into a sticky mass and add a dollop into each hole.

7. Whip the cream and spread it across the bottom. Place the lids. Dust with icing sugar before serving.

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