Yesterday I went to visit my spouse´s sister who also is my friend. We had some lunch and talked a lot. We have so much in common, like gardening and the joy of creating things, so it is easy-going and nice when we meet. She served me coffee and home-baked Semla or Shrovetide bun and wrap (which is this years news). They were delicious and I can tell you she is a master at baking. Not only does it taste great her pastry always looks perfect like picked from a food magazine or bakery. Look at this cute little Shrovetide bun – it tastes amazing with coffee or tea.
Here is a recipe from one of Sweden’s popular public bakers:
Ingredients for the buns
- 1 tablespoon cardamom seeds
- 3 dl milk
- 50 g fresh yeast
- 1 1/2 dl sugar
- 1/2 teaspoon salt
- 150 g soft butter
- 1 organic egg
- 11-12 dl fine wheat flour
- Crush the cardamom seeds in a pestle and heat it with the milk until it is finger warm 37 degrees C
- Crumb the yeast in a bowl and melt it with it with the milk. Add sugar, salt, butter and egg.
- Gently add wheat flour some at the time and mix to a neat dough.
- Let the dough rise in the bowl covered with a cloth until it reaches twice the size or for 40-60 min.
- Put the dough on a floured table
- Divide the dough in 18 pieces and roll them to round buns.
- Put the buns on a baking plate with oven paper.
- Put the oven on 200 degrees C.
- Let the buns rise under a cloth for 45-60 min.
- Brush the buns with lightly whipped egg and bake them in the middle of the oven for about 6-7 min. Let cool.
- 400 g almond icing
- 1 dash of milk
- 8 dl whipped cream
- Ev. some cardamom after your own taste
- Powdered sugar to put on top
- Cut the top of the buns and take out the center (make a howe in the middle)
- Mix the bun center leftovers with almond icing and a dash of milk until it is creamy.
- Fill the buns with the almond icing mix.
- Squirt the cream on the Shrovetide buns and put on the lid, sprinkle some powdered sugar on top.
Eat and enjoy this luxury. In Sweden it is served during January until April.