BLUEBERRY SWEDISH CREAM BUNS – vegan semlor-inspired buns

It’s that time of year again; Shrove Tuesday, hot on the heels of Valentine’s Day and the Lunar New Year. Of course, what we all need is more celebratory food. Filled with copious amounts of cream, ideally. Well, Swedish cream buns – or semlor – are here to cater to your sweet-toothed whims.

This recipe is a non-traditional vegan (with a refined sugar-free option) take on the classic, beloved Swedish semlor, the national pre-Lent treat of choice. So if you’re looking for a delicious alternative to Shrove Tuesday pancakes, or simply a yummy home-baked indulgence, try these semlor!

Happy Fettisdagen (Fat Tuesday), to all who have or will be celebrating!

Marisa

BLUEBERRY SWEDISH CREAM BUNS

Vegan semlor-inspired buns
Makes: 12 

INGREDIENTS

FOR THE DOUGH
25g (0.9 oz) of fresh yeast for sweet dough
210 ml (3/4 cup + 2 tbsp) oat milk
2 tbsp organic caster sugar (or coconut sugar)
290g (2 1/3 cup) organic all-purpose flour
1 tsp ground cardamom
A pinch of salt
75g (1/3 cup) vegan butter 

FOR FILLING*
150g (5 oz) almond meal
5 tbsp maple syrup (or syrup of choice)
A little water, if necessary
A few drops of almond extract
(*Alternatively, around 150g [5 oz] store-bought almond paste can be used)

480 ml (2 cups) plant-based whipping cream (plus extra, if you want more)
240 ml (1 cup) blueberry jam (can be sugar-free), or round 4 tsp per bun

Organic icing sugar or coconut flour for dusting

DIRECTIONS

1. Melt the coconut butter in a saucepan and add the milk, heating gently until finger-warm in temperature (but no hotter).
2. Add the milk mixture to bowl of a stand mixer and stir through the yeast until it is dissolved.
3. Add the sugar, salt, cardamom and the majority of the flour.
4. Using a dough hook attachment on your stand mixer, knead the dough for around 7 minutes on a medium speed, adding more flour if necessary to bring it together.
5. Remove the bowl from the stand mixer and cover it with clean kitchen towel.
6. Allow the dough to double in size in the bowl for around 45 minutes.
7. Dust a clean work surface with flour. Pop the dough onto it and divide it  into 12 equal portions before shaping each into a round ball.
8. Line a baking tray with baking paper.
9. Place the buns on the tray and cover them with the tea towel, allowing the dough to proof for 30 minutes.
10. Meanwhile prepare your almond paste by blitzing the almond meal, maple syrup, almond extract (plus a dash of water if needed) to a thick, spreadable paste consistency.
11. Preheat your oven to 200°C (400°F).
12. Bake the buns for around 10 minutes.
13. Remove the tray from the oven and allow the buns to cool completely on a wire rack.
14. Slice the top off of each bun and set the tops to the side.
15. Whisk your cream until stiff peaks form.
16. Top each bun with an even layer of blueberry jam, followed by almond paste. Pipe or spread the whipped cream on top of the almond paste, then lay the “lids” on top of each bun.
17. Sprinkle a light dusting of icing sugar (or coconut flour) over the buns.
18. Serve directly.