Vegan semla

vegan semla buns crosssection

I’m so fired up about today’s dish as I have actually been suggesting to tackle it for a while and I never ever rather got to it in time, in time for Shrove Tuesday (which falls, a little early this year, on the 16th of February) as this is when these gorgeous cardamom buns get extremely preferred in Sweden, Denmark, Finland, Norway, Iceland and Estonia! That’s right, while the UK stuffs itself on pancakes, the Scandinavian lot things their confront with marzipan filled cream buns. I understand which camp I remain in!

These photogenic little buns are extremely far from being vegan typically so I have actually chosen to remedy this and use my fellow vegans a plant-based take on these charms. The dough is typically improved with butter and milk, which I just switched out for almond milk and a smidge of scent complimentary coconut oil however vegan butter works simply as well. As soon as baked, the buns are sculpted and filled with marzipan (Duncan is a really pleased bunny nowadays and he likes marzipan and he has currently had a lot of these), which frequently includes raw eggs and topped with a generous quantity of whipped cream, which is as unvegan as it gets.

My preliminary concept was to produce a cashew-based cream to top these charms with however it’s a little bit of a faff and while it’s velvety it does not have the lightness of whipped cream. So I have actually likewise chosen to try out a much easier topping and as we discovered them both pleasing, choose. My simple choice is to utilize thick vegan coconut yoghurt as it’s much lighter and while it does taste of coconut, something I was attempting to prevent at first, I do not in fact discover it disconcerting with the flavour of cardamom and marzipan. If you can not acquire one, you can constantly make whipped coconut cream yourself from a well cooled can of complete fat coconut milk. Stopping working that, I have actually consisted of a dish for cashew coconut cream stiffened with agar agar, which is velvety, indulgent and with a more neutral taste.

I have actually selected making these people rather little as I like little things and my reasoning is that they are currently truly indulgent and if you truly wish to enter into a semla-induced food coma, you can definitely have more than one. I hope you’ll provide these buns a fracture and enjoy them as much we have.

If you make my vegan semla do not forget to tag me on Instagram as @lazycatkitchen and utilize the #lazycatkitchen hashtag. I like seeing your handles my dishes!

vegan semla unbaked buns filling

vegan semla baked buns filling

vegan semla buns

vegan semla buns icing sugar

  • makes: 8



  • 250 g/ 2 cups all function wheat flour, plus additional for cleaning
  • 1/4 tsp great salt
  • 1 1/4 tsp ground cardamom (newly ground is finest)
  • 7 g/ 2 1/4 tsp immediate dried yeast
  • 65 g/ 1/3 cup sugar (coconut sugar if improved sugar-free)
  • 135– 150 ml/ 1/2 cup + 1-2 tablespoon lukewarm plant milk
  • 30 g/ 2 loaded tablespoon mild coconut oil (or vegan butter)
  • vegan ‘eggwash’– 2 tsp plant milk + 1 tsp maple syrup
  • 9 g/ 1 tablespoon icing sugar, for serving (optional)


CREAM easy variation

  • 350 g/ loaded 1 1/2 cups thick coconut yoghurt (I utilized The Coconut Collaborative), cooled or whipped coconut cream *
  • 2 tablespoon icing sugar (optional)


  • 210 g/ 1 cup coconut cream *
  • 130 g/ 1 cup raw cashews, taken in boiling water for thirty minutes
  • 2 tablespoon icing sugar or maple syrup (optional)
  • 2 tsp agar powder



  1. Mix the flour, salt, cardamom, instantaneous yeast and sugar in a big blending bowl.
  2. Pour in lukewarm (around 40 ° C/ 105 ° F) plant milk. Bring all the active ingredients together with a wood spoon.
  3. When the mix has actually primarily stuck, turn the mix out on to a work surface area.
  4. Knead the mix by holding one end of the dough in one hand and extending it out with the other hand. Reform the dough, turn it 90 degrees and begin once again. Repeat this for about 5 minutes, then work the coconut oil into the dough. To start with the dough will be slippery and it will tear quickly, it will appear like it’s been messed up. Keep working it and ultimately all the fat will get taken in by the dough and it will end up being flexible and smooth (it takes about 10 minutes).
  5. Put the dough in a big tidy bowl, coat it in a thin layer of oil and cover the bowl with a tidy kitchen area towel. Reserve, in a warm (however not too warm) location till the dough doubles in size (2 hrs or more). Continue to make the filling and the cream.
  6. Once the dough has actually doubled in size, punch all the air out of it and divide it into 8 similar parts.
  7. Kind each part of dough into a ball, making certain the joint is at the bottom. Put on a baking tray, cover with a cooking area towel and reserve for another 45-60 minutes for the buns to evidence for the 2nd time.
  8. Towards completion of the proofing time, pre-heat the oven to 180 ° C/ 355 ° F( no fan).(* )Bake the buns for about 20 minutes, or till golden brown. Eliminate the tray from the oven and cover the pans with a moist kitchen area towel to avoid the tough crust from forming. Permit them to cool totally.
  9. As soon as cool, cut off 1/3 of each bun and reserved. Scoop a little bit of crumb out to make some space for the almond filling. The scooped out crumb can be included into the marzipan filling, however I have actually chosen versus doing that.

Put all of the filling active ingredients in a blending bowl. If utilizing icing sugar rather of maple syrup, include enough plant milk (approx. 60 ml/ 1/4 cup) to relax the consistency.

  1. Utilizing a silicone spatula or back of a spoon rub all of the active ingredients into each other till you get a thick paste. If the paste appears too dry, include a percentage of plant milk to assist it along.
  2. CREAM easy variation

If you wish to sweeten the cream (I do not believe it’s essential), sort icing sugar over the yoghurt and fold it in utilizing a mild folding movement. Cool for a minimum of thirty minutes till you are prepared to pipeline.

  1. CREAM

Blend coconut cream, drained pipes cashews and sweetener (if utilizing) till incredibly smooth in a mixer. If your mixer has problem capturing on, heat up a part of the coconut cream to make it more liquid and go back to the mixer.

  1. Transfer the mix to a medium pot. Sprinkle 2 tsp of agar agar powder (not flakes) over the mix and enable it to rehydrate for 10 minutes.
  2. After 10 minutes, bring the mix to a mild boil blending the whole time so that there are no swellings. Simmer for a minute approximately and the mix need to noticeably thicken. If it thickens excessive, include a splash of plant milk to loosen it up.
  3. Refrigerate for a couple of hours to thicken, blend well and change the consistency if required prior to moving to a piping bag.

Fill the scooped up buns with almond filling so that it’s level with the cut.

  1. Pipeline cold cream over the top and cover with the cut off bun top. Sprinkle with icing sugar if you want.
  2. Notes

* The strong part that drifts to the top of a can of

after extended chilling (a minimum of 48 hrs in the refrigerator, to be sure I advise a couple of days). For this to work you require a brand name that does not consist of gums or stabilisers as they hinder the naturally taking place separation procedure.full fat coconut milk If you desire more details on a few of the active ingredients that we utilize in our dishes, have a look at our glossary.

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