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Pan de Semla Dough

  • 1 cup warm water 
  • ¼ cup vegetable oil
  • ⅓ cup sugar
  • Flour mix (1 ¾ bread flour, 1 ½ All purpose flour, ½ tsp cardamom)
  • ¼ tsp salt
  • 1 packet yeast 


  • 1 cup coconut Jam
  • 1 cup chopped roasted cashew
  • 2 tbsp creme fraiche

Chocolate Cream Frosting:

  • 1 ½ cups heavy whipping cream (cold)
  • ¼ cup heaping Theo & Philo Pure Unsweetened Chocolate
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of salt



  • Combine all ingredients and knead until everything is combined together.
  • Cover and let it rest for about 1-2hrs or until doubled its size.
  • Line the baking tray with baking paper.
  • Divide the dough in 12 equal balls and arrange it on the lined baking tray.
  • Let it rest for another hour for final proof. 
  • Cookt the pan de semla in a preheated oven at 150c for 12-15 minutes or until slightly golden.
  • Let it cool before assembly.


  • Combine all ingredients together until creamy.
  • Transfer the filling in a piping bag and keep in the fridge until ready for assembly.

Chocolate Cream Frosting

  • Combine all ingredients and whisk for about 5 minutes. 
  • tip : make sure your whisking bowl is cold. This helps keep the whipped cream stable.
  • Transfer the filling in a piping bag and keep in the fridge until ready for assembly.



  • Cut a triangle on top of the buns and remove. Make sure there is enough space inside to hold the filling and that the bottom of the bun is intact. Set the top aside. 
  • Fill the buns with the coconut cashew cream mix.
  • Add a generous amount of whipped cream on before capping it off with the cut out triangle top.
  • Enjoy with your favourite drink.