Swedish Semlor


  • 100 g margarine
  • 5 dl milk
  • 50 g yeast
  • 2 tbsp Finax Psyllium
  • 540 g (about 9 dl) Finax Glutenfri Mjölmix, save about 30 g (about 0,5 dl) for baking
  • 1-1,5 dl sugar
  • 0,5 tsp salt
  • 1 egg
  • 1,5-2 tsp cardamom
  • Whipped cream (can be lactose free) and marzipan
  • Powder sugar for garnish

Swedish Semlor

Of course you can enjoy semlor even if you're gluten intolerant! These are perfect for a festive occasion or any other day you want. Yield about 15 pcs.

This is how you do:

  1. Melt the margarine and add in the milk. Bring the mix to luke warm (37°C).
  2. Dissolve the yeast in the mix and add in Finax Psyllium, then leave to cool for 10 minutes.
  3. Mix together with the remaining ingredients by machine for about 5 minutes (leave aside about 30 g/ 0,5 dl mjölmix).
  4. Spread the remaining flour over your table surface and pour out the dough. Divide the dough into 15 pieces which are shaped into round buns with smooth surfaces.
  5. Place the buns on a tray with baking sheet and leave to rise for 30 minutes under a cloth.
  6. Apply beat egg to the buns with a brush.
  7. Bake in the middle of the oven at 250°C for 7-10 minutes. The buns will develop a golden color quickly so be attentive during baking!
  8. take out the baked buns and leave to cool on a grill for airflow.
  9. When the buns have cooled, cut off the top and place marzipan at the bottom inside, then add in a good amount of whipped cream before placing the top back on. Sprinkle the top with powdered sugar for a beautiful finish.


  • Try adding 1,5-2 tsp. cardamom to the flour mix for an extra delicious and refined touch.

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