Easter buns

Easter buns

1 h
Celebrate Easter with a delightful twist on the traditional Swedish Semlor with our exquisite Easter cream buns. They have a flavourful, creamy filling with sweet marzipan and tangy lemon curd and are decorated with edible flowers and Easter eggs. These cream buns add a special touch to your springtime celebrations.


  • Warm milk in a saucepan until lukewarm. Pour it into a bowl and dissolve yeast in it.
  • Add the remaining ingredients and knead the dough thoroughly.
  • Cover the bowl with a lid and let the dough rise in a warm place for about 1 hour.
  • Take the dough out on a table and knead it thoroughly. Divide it into 10 pieces and shape them into buns.
  • Let the buns rise again, covered, on a baking tray with baking paper for an additional 1 hour.
  • Preheat the oven to 200°C (conventional oven).
  • Brush the buns with beaten egg and bake them in the middle of the oven for 12-15 minutes.
  • Allow the buns to cool completely.
  • Cut the top off each bun and remove the crumb.
  • Mix the crumb in a bowl with marzipan, double cream, lemon zest, and vanilla.
  • Fill the hollowed-out buns with the mixture.
  • Spread lemon curd on top (about 1 tablespoon in each bun).
  • Whip double cream to a light foam and put it in a piping bag with a large star nozzle.
  • Pipe whipped cream onto the buns.
  • Mix icing sugar and lemon juice to make icing and spread it on the 10 bun tops.
  • Place the tops back on the filled buns and decorate them with pistachio nuts, Easter eggs, and edible flowers just before serving.

Grating marzipan is not always easy, but chilling the marzipan beforehand does the trick. Place it in the fridge for a few hours before using it or in the freezer for a short while. Use a coarse grater, and make sure to clean out grated marzipan regularly while grating so it does not build up and squeeze into one block again.


To achieve perfect whipped cream to pipe onto your cream buns in perfect flourishes, chill your mixing bowl and whisk. This helps it cream up faster and makes it fluffier. The double cream itself should be cold but not too cold. When whipping, aim for stiff peaks, but be cautious not to overbeat, as it can turn grainy. Start on low speed and gradually increase to medium-high, watching it closely as it thickens.


Arla Cravendale Semi-skimmed milk
200 ml
25 g
Wheat flour
425 g
Coarse salt
½ tsp
Ground cardamom
1 tsp
100 ml
Softened butter
100 g
Beaten egg for brushing
Marzipan, grated
150 g
Double cream
100 ml
Lemon zest (unsprayed), finely grated
1 tbsp
Vanilla sugar
2 tsp
Lemon curd
200 g
Double cream
400 ml
Icing sugar
100 g
Lemon juice, freshly squeezed
1½ tbsp
Unsalted pistachios nuts, finely chopped
Dragée Easter eggs or other Easter eggs
Edible flowers, e.g. yellow pansies and/or thyme sprigs

Make these cream buns part of your Easter table

Easter, a time of renewal and celebration, calls for something special on the dining table. And what better way to end a meal or welcome guests than with these sweet cream buns? They are decorated right on theme with colourful Easter eggs and boast a freshness and vibrancy that perfectly encapsulates the essence of spring.

A lemony marzipan filling with double cream

Looks are not everything, and these cream buns hit the mark with their filling, too. Imagine biting into a soft, sweet bun and discovering a heart of cream and marzipan filling with fresh notes of lemon zest. The nutty sweetness of marzipan paired with the tang of lemon and the subtle aroma of vanilla creates a luxurious and refreshing filling.

Fluffy whipped cream and fresh lemon curd

The fluffy whipped cream topping and a dollop of rich, tangy lemon curd elevate these buns to a level of sheer delight. Hiding just below the bun top and decorations, the whipped cream, light yet indulgent, complements the dense marzipan filling. And for the finishing touch, the lemon curd adds a bright, citrusy contrast that cuts through the sweetness.

Spread joy with colourful decoration

With holidays and celebrations come fun and decorations. Once filled and topped with whipped cream and lemon curd, the delicious cream buns are crowned with little hats: the tops of the buns glazed with a simple lemon icing. To finish, a sprinkle of finely chopped pistachio nuts, dragée Easter eggs, and edible flowers add a playful and festive touch. Crowned with these colourful decorations, it is nearly impossible not to dig into these sweet treats right away. For other sweet treats with beautiful decorations, try our Easter egg cupcakes with colourful buttercream frosting, or our no-bake Easter cheesecake with dragée eggs.

Make it your own

These cream buns are perfect for you to get your creativity out. You can change both the flavour and the decorations for some fun twists that will shake things up. You can change all of them or make different ones for your family and guests to try out different versions. For example, try a raspberry version by replacing lemon curd with a tangy raspberry jam. Finish with fresh raspberries and your favourite sweets, sticking with the dragée Easter eggs or trying something else with the same chocolate goodness. For a more chocolaty treat, dip the bottom of each bun as well as the 'hats' in melted dark chocolate. Before it hardens, carefully roll it in or sprinkle the chocolate-covered parts with, for example, almond slivers, chopped pistachios, or freeze-dried raspberries.