What Mrs. Fields is to chocolate chip cookies, Valarie is to semlor. Yep that's me, Mrs. Semlor. Yesterday was Fat Tuesday, which in Sweden means it's the offical day to eat this divine little cardamom,marzipan filled, whipped cream topped, bun.
Monday saw me making these wonderful little delicacies for my family and friends. I love these little moments in a Swedish life. Coffee, Semlor, and good moments shared with those you care most about.
And so you won't feel left out……here's the recipe so you can make your own.
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.
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