They're Here: Semlor

I can't imagine having a happier weekend. Thank you for all of the wonderful birthday wishes for little O. We had such a fun gathering of family and friends. The fun continued with the opening ceremonies of the Olympics.

The rest of the weekend was music filled with the high school orchestra concert playing their traditional and fun Valentine's concert and then came the moment I had been waiting for all weekend.

One of my dear friends, Jenny, came to visit with her family. We use to be roomates when I lived in Switzerland. In fact, we were in the same french class learning french together and that's the very same french class were I met "This man from Lebanon".

There was much catching up to do but the most important thing was that we were celebrating with semlor. These little marzipan creme filled buns with a dollop of cream can make any moment of any day special. In Sweden they start eating them the minute Christmas is over, here I make them once a year and it's a one day treat.

I don't know how to describe it anyother way than this......I'm obsessed with these little buns. Sweden is obsessed with the little bun we call Semla. Originally we are only suppose to eat them on Shrove Tuesday or better known in the States as Fat Tuesday but I think every day is Tuesday in Sweden. One thing I know for sure is that today is Fat Tuesday and Happy Mardi Gras in the States.

Here are a few fun facts about the Semla Bun:

Semla is Latin for fine wheat flour.

Semlor became popular in Sweden in 1541.

Each Swede eats five semlor per year on average.

In 2001, the world's largest semla was made, weighing in at 160 kg. The famous bun was made in Linköping, which is about 200km south of Stockholm.

A true addict of semlor was King Adolf Fredrik who died on February 12, 1771,after consuming 14 servings of hetvägg, which is semla in a bowl of warm milk.

Happily, I'm not as bad as King Adolf Fredrik but if you have to die, why not death by Semla ?  

All I can say is .....Enjoy and Happy Fat Tuesday! Excuse me while I go eat a bun.

Ah dear friends, did you think I would leave you alone with these photos and not provide the recipe? Not a chance....

Semlor or Fat Tuesday Buns

 

1/4 cup butter
1 1/3 cup milk
1 oz or 2 packages of active yeast
1/2 tsp salt
1/3 cup sugar
1 egg
1 tsp cardamom
4 cups flour
1 lightly beaten egg

filling:
the scooped-out portion of the buns
8 oz almond paste
1/4 cup or as needed of milk

garnish:
1 cup whipping cream
2 Tbls sugar

To make the buns: crumble the yeast in a bowl. Melt the butter or margarine in a saucepan, add the milk, heat until lukewarm (not over 100 degrees). Remove from heat and stir in the yeast until it is completely absorbed. Gradually stir in the salt, sugar, one egg, cardamom, and most of the flour. Work the dough until smooth and shiny, then cover and let rise 30 minutes. On a floured surface knead the remaining flour into the dough. Divide into 12 parts and hand roll into smooth round balls. Let rise 20-30 minutes on a greased cookie sheet. Set oven for 375 degrees. Brush with the beaten egg and bake in the middle of the oven 15-20 minutes until golden and baked through. Set them out to cool.

To make the filling: cut off the top of each bun and scoop out a hollow in the bottom half with a spoon, or your fingers. Mix the scooped-out bits with the almond paste. Add milk to thin the mixture to a soft, smooth consistency. Fill the buns with the almond-paste mixture and then place a big dollop of whip cream. If you make stiff whipped cream go ahead and use a pastry bag. Place the top back on and sprinkle with powdered sugar and serve.