Lactose-free semlor buns with blueberry compote

Lactose-free semlor buns with blueberry compote

1 h
Indulge in the ultimate Swedish treat with these lactose-free Semlor buns. Picture this: a fluffy white, buttery bun filled with dreamy lactose-free whipped cream and a burst of tangy blueberry compote. Serve them as a delightful treat during fika (Swedish coffee break) or as a dessert for any occasion.
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https://www.arlafoods.co.uk/recipes/lactose-free-semlor-buns-with-blueberry-compote/

Instructions

Semlor buns:
  • Combine melted butter and warm milk in a small bowl. Stir in yeast and sugar.
  • In a large bowl, mix flour, salt, cardamom, and baking powder. Gradually add the milk mixture and egg, stirring until a dough forms.
  • Dust the work surface with flour and knead the dough for about 10 minutes until it becomes soft and stretchy.
  • Place the dough back into a clean bowl and cover it with a damp cloth.
  • Allow the dough to rise in a warm place for about 2.5 hours or until it has doubled in size.
Compote:
  • Meanwhile, prepare the compote by placing blueberries, sugar, and two tablespoons of water in a pan.
  • Simmer lightly and cook for five minutes until the mixture reduces and thickens.
  • Set the pan aside and let the compote cool completely.
Baking the buns:
  • Remove the risen dough from the bowl and cut it into 12 equal pieces. Shape each piece into a ball.
  • Line two baking trays with baking paper and place six balls on each tray. Allow the dough to rise for another 30 minutes.
  • Preheat the oven to 200°C (traditional oven) or 180°C (fan).
  • Gently brush the tops of the risen buns with milk, then place them in the oven.
  • Bake the buns for 8-10 minutes until they turn golden brown.
  • After baking, transfer the buns to a wire rack and let them cool completely. Cover them with a damp tea towel to prevent a hard crust from forming.
Assembling:
  • Cut the top off each semlor bun and spread a small amount of blueberry compote on the bottom half.
  • Top with lactose-free whipped cream using a spoon or whipped cream syringe.
  • Cover with the top part of the semlor bun.
  • Dust the buns with icing sugar and serve immediately.
Enjoy!
Tip

Take your time and give the dough a good 10 minutes of kneading. This process is essential for developing the gluten, which gives the buns their light and fluffy texture. As you work the dough, you will feel it becoming more elastic and pliable. This kneading action helps create the perfect structure that will make your semlor buns irresistible.

Questions about lactose-free semlor buns with blueberry compote

Want to add a sweet and festive touch to your afternoon coffee break? This lactose-free semlor recipe is exactly what you need. The sweet buns have the perfect blend of indulgent flavours and textures. Keep reading to learn more.

What is a semlor bun?
Semlor buns are delicious Swedish pastries that you will find around Easter. The sweet treats are made with a soft and fragrant dough infused with cardamom. While the traditional version is filled with almond paste and topped with a generous dollop of whipped cream, we recommend taking it to the next level with tangy blueberry compote. The buns are served with the filling inside and dusted with powdered sugar on top. It is the perfect indulgence to enjoy with a cup of coffee or tea.
What to use as filling in a lactose-free semlor bun?
The classic filling for semlor buns is almond paste and whipped cream, but you can vary it as you want. We recommend a refreshing twist in the form of blueberry compote that brings a deliciously fruity and tangy flavour that goes perfectly with the soft, cardamom-infused buns. And if you want to make sure everyone can enjoy it, go for lactose-free whipped cream. That way, everyone can dig in and have a bite. Each bite is a burst of sweetness, tanginess, and creamy goodness that will have you hooked.
How long will lactose-free semlor buns keep?
Semlor buns are best eaten fresh, but they can last for 2-3 days. The buns themselves are good for up to 3 days kept at room temperature in an airtight container or sealed bag. Filled with compote and lactose-free whipped cream, they are best on the day they are made, but can last up to 2 days in the fridge, although they might become soggy if kept too long. You can store the ingredients separately and assemble them when you are ready to eat.

Ingredients

Semlor buns:
Lactose-free butter
80 g
Arla® LactoFREE Milk semi-skimmed
250 ml
Yeast
12 g
Sugar
40 g
Flour
400 g
Sea salt
½ tsp
Cardamom seeds
2 tsp
Baking powder
1 tsp
Egg
1
Blueberry compote:
Blueberries
150 g
Sugar
40 g
To assemble:
Arla® LactoFREE Whipping and cooking cream Arla® LactoFREE Whipping and cooking cream
250 ml
Icing sugar
2 tbsp
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Serve a delicious lactose-free Swedish semlor bun

This heavenly Swedish treat with blueberry compote is a must-try. It is a mouth-watering pastry that brings together the flavours of cardamom-spiced dough, sweet blueberry compote, and soft lactose-free whipped cream. The dough is made with lactose-free butter, giving it a rich and buttery flavour, and the tangy and sweet blueberry compote adds a delicious berry touch, while the indulgent lactose-free whipped cream adds a touch of richness to top it all off.

Filled with blueberry compote and lactose-free whipped cream

To take the semlor bun to the next level, a generous spread of delicious blueberry compote is added to the bottom half. This compote is bursting with the natural sweetness of ripe blueberries, bringing fruity goodness to every bite. And, of course, we cannot forget the pièce de résistance – a dollop of creamy lactose-free whipped cream that is light, airy, and oh-so-creamy. It seamlessly blends with the sweet and tangy flavours of the blueberry compote and the fragrant notes of the cardamom-spiced buns.

For more lactose-free sweet treats, try our recipes for lactose-free and gluten-free almond cheesecake, lactose-free Fraisier, or lactose-free apple crumble with plums.

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