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Vegan Semla: Delicious Plant-Based Swedish Bun Filled with Almond and Coconut Cream Recipe

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4.1 from 11 reviews

This vegan semla recipe reimagines the traditional Swedish cardamom bun filled with almond paste and whipped cream into a plant-based delight. Featuring fluffy yeast buns infused with cardamom, a rich almond filling, and a luscious coconut cream topping thickened with agar agar, these semlor are perfect for a cozy treat or festive gathering. The buns are soft and aromatic, complemented by the sweet, smooth filling and creamy topping, all made without any animal products.

  • Author: Chef
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes (plus 2+ hours rising and chilling time)
  • Yield: 8 buns
  • Category: Baking
  • Method: Baking
  • Cuisine: Swedish
  • Diet: Vegan

Ingredients

Buns

  • 250 g / 2 cups all purpose wheat flour, plus extra for dusting
  • ¼ tsp fine salt
  • 1¼ tsp ground cardamom (freshly ground preferred)
  • 7 g / 2¼ tsp instant dried yeast
  • 65 g / 1/3 cup sugar (coconut sugar for refined sugar-free option)
  • 135 – 150 ml / ½ cup + 1-2 tbsp lukewarm plant milk (around 40° C / 105° F)
  • 30 g / 2 heaped tbsp mild coconut oil or vegan butter
  • Vegan ‘eggwash’ – 2 tsp plant milk + 1 tsp maple syrup

Almond Filling

  • 100 g / 1 cup finely ground almonds or almond flour
  • 75 ml / 5 tbsp maple syrup OR 40 g / 5 tbsp icing sugar + plant milk
  • A good pinch of ground cardamom
  • ½ tsp almond extract
  • 1 tsp vanilla extract

Cream Filling

  • 350 g / heaped 1½ cups thick coconut yoghurt (chilled) or whipped coconut cream
  • 2 tbsp icing sugar (optional)
  • 210 g / 1 cup coconut cream
  • 130 g / 1 cup raw cashews, soaked in boiling water for 30 minutes
  • 2 tbsp icing sugar or maple syrup (optional)
  • 2 tsp agar powder

Instructions

  1. Mix dry ingredients: Combine the flour, salt, ground cardamom, instant yeast, and sugar in a large mixing bowl. Stir well to evenly distribute all dry ingredients.
  2. Add plant milk: Pour lukewarm plant milk (about 40°C/105°F) into the dry ingredients. Mix with a wooden spoon until the dough starts coming together.
  3. Knead initial dough: Turn the sticky dough onto a work surface and begin kneading by holding one end and stretching gently with the other hand, reforming and rotating 90 degrees repeatedly for about 5 minutes.
  4. Incorporate coconut oil: Work the coconut oil into the dough. Initially, the dough will seem slippery and tear easily, but as you knead (about 10 minutes total), the dough absorbs the fat and becomes elastic and smooth.
  5. First proof: Place the dough in a large, lightly oiled bowl; cover with a clean kitchen towel and let rise in a warm spot until it doubles in size, about 2 hours or longer.
  6. Divide and shape: Punch down the risen dough to release air, then divide it into 8 equal portions. Shape each into a smooth ball with the seam underneath.
  7. Second proof: Arrange the dough balls on a baking tray, cover with a towel, and let proof again for 45-60 minutes until puffed up.
  8. Preheat oven: Towards the end of proofing, preheat your oven to 180°C (355°F), no fan.
  9. Bake buns: Bake the buns for approximately 20 minutes or until golden brown. Remove the tray and cover loosely with a damp towel to prevent crust from hardening. Cool completely.
  10. Prepare the buns for filling: Once cool, cut off about 1/3 from the top of each bun and set aside. Hollow out some crumb from inside to make space for the filling.
  11. Make almond filling: In a bowl, mix the ground almonds, maple syrup or icing sugar (and plant milk if using icing sugar) along with cardamom, almond extract, and vanilla extract. Rub together with a spatula or spoon until forming a thick almond paste. Add small amounts of plant milk if needed for consistency.
  12. Sweeten cream (optional): If desired, sift icing sugar over coconut yoghurt or whipped coconut cream and gently fold to sweeten. Chill for at least 30 minutes before piping.
  13. Blend cream filling: In a blender, combine coconut cream, soaked and drained cashews, and sweetener if using. Blend until very smooth. Warm a small portion of coconut cream if the blender struggles to process the mixture.
  14. Activate agar agar: Transfer blend to a medium pot, sprinkle agar powder evenly over the top, and allow it to rehydrate for 10 minutes.
  15. Cook and thicken cream: Gently bring the mixture to a boil, whisking continuously to avoid lumps. Simmer for about 1 minute until noticeably thickened. Add a splash of plant milk if too thick.
  16. Chill cream: Refrigerate the cream for several hours until set. Whisk again before transferring to a piping bag, adjusting consistency if needed.
  17. Fill buns: Spoon almond filling into the hollowed buns, leveling it with the cut surface.
  18. Pipe cream: Using the piping bag, top each bun with the chilled thickened coconut-cashew cream.
  19. Assemble and garnish: Place the bun tops back on each filled bun and optionally dust with icing sugar before serving.

Notes

  • Use freshly ground cardamom for the best flavor.
  • The dough requires patience during kneading as the fat incorporates slowly to develop elasticity.
  • If using icing sugar instead of maple syrup in the almond filling, add plant milk to loosen the paste as needed.
  • For a firmer cream topping, ensure to fully rehydrate and cook the agar agar, and allow ample chilling time.
  • The crumb removed from the buns can be mixed into the almond paste for less waste, though it is optional.
  • Use room temperature or slightly warmed plant milk to activate the yeast effectively.
  • Cover baked buns with a damp towel immediately after baking to maintain softness.
  • Store any leftover buns refrigerated and consume within 2-3 days for best freshness.

Find it online: https://cheftinaskitchen.com/vegan-semla-delicious-plant-based-swedish-bun-filled-with-almond-and-coconut-cream-recipe/