Semla with jam and whipped cream

About the recipe

Bun-shaped bread product with lingonberry jam. Bun is made of yeast dough. Decorated with whipped cream and powdered sugar. Semla with jam and whipped cream is definitely among the modern new food pastries, but at the beginning of the 20th century, instead of buns, Shrove Tuesday karaski made of barley flour was eaten, while in Mulgimaa, Shrove Tuesday korp was eaten. Semla with jam and whipped cream is known in Sweden, Finland, Norway, Denmark, Iceland, Faroe Islands, Estonia, Latvia, Lithuania and some regions of Germany.


    • 330g Wheat flour
    • 20g Fresh yeast
    • 50g Sugar
    • 75g Butter
    • 1pcs Egg
    • 5g Salt
    • 3g Cardamom
    • 130g Water~
    • 20g Wheat flour
    • 120g Ligonberry jam
    • 350g Heavy cream 35%
    • 35g Sugar
    • 20g Powdered sugar
    • 75g Dried berries
    • 0,5pcs Egg
    • 20g Powdered sugar


  • You can substitute lingonberry jam with any kind of jam of your choice


Scales, pastry brush, oven, proofing cabinet, knife, tablespoon, a sieve for sifting flour, baking paper, metal bowl, mixer for cream, baking pan, scales


Dough preparation:

All ingredients are mixed into a smooth dough. The temperature of the proofing cabinet is 35-38 °C. Proofing time 20-30 min.


  1. 58-60 g pieces of the fermented dough are weighed and rolled into buns.
  2. Shaped buns are placed to rise. Proofing time and temperature 35-37°C 40-45 min.

Baking buns:

Brush the risen products with eggwash. Baking temperature and time: 198-205°C 10-15 min.

Filling and decoration:

  • Whip cream and sugar until stiff.
  • The dome is removed from the baked and cooled bun.
  • A hole is made into which 10 g of lingonberry jam is piped.
  • Pipe 35 g of whipped cream and place the dome on top.
  • Finished with powdered sugar.