Raspberry Semlor

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JustIngredients Cardamom Ground

Try something new this Easter with a traditional Swedish cream bun!



7 tablespoons Butter
250ml Milk
2 teaspoons Dry yeast
2 Eggs
2 teaspoons Ground cardamom
1/2 teaspoon Salt
450g Flour


Almonds blanched
3 tablespoons Sugar
A pack of Raspberries
125ml - 250ml Milk
125ml - 250ml Double cream whipped
Icing sugar



Melt the butter in a saucepan, stir in the milk and heat until warm to touch. In a bowl, dissolve the yeast in two to 3 tablespoons of the warm milk mixture. Stir and leave to bubble (this will take around 10 minutes).

In a mixing bowl, whisk one of the eggs with the sugar, cardamom and salt. Add the remaining butter and milk mixture, the yeast and stir. Mix in the flour a little at a time until a dough forms. Work the dough by hand.

On a clean work surface dusted with flour, knead the dough until smooth and elastic. Return the dough to the bowl, cover and leave for an hour.

Grease a baking tray or line with baking paper, divide the dough into 12 parts and roll into balls. Place on the baking sheet, cover and leave for 45 minutes. Preheat the oven to 200C.

Whisk an egg in a bowl, brush the dough with the egg and bake for 10 to 15 minutes or until golden brown. Leave to cool completely.


Mix the almonds, sugar and raspberries together until the raspberries are broken down. Stir in some of the milk until thick and add the whipped double cream. Cut a lid off the top of each bun (see picture). Pipe the filling on to the buns then place the lids on top.

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