[Sca-cooks] Fat Tuesday "semlor"

[UlfR]

Fat Tuesday in Sweden. The first *proper* day for semlor; traditionally
you eat them on the Tuesdays from Fat Tuesday to Easter (the fact that
the bakeries have sold them every day of the week since before
Christmas is a separate issue).  Basically a plain bun, with the top cut
off, the inner bits removed and mixed with whipped cream and grated
marsipan, and returned to the hollow bun (that's right; you leave only
the crust, and fill it totally -- including a generous overflow! -- with
the mix). 

The Ersatz ones you buy in the stores tend to have a chunk of marzinpan
and plain whipped cream (or even substitute cream!). Technically a
semla, but not the same beast. Some people wants a chunk of marzipan in
the middle as well as the proper filling.

Recipie:

50 g butter
2 dl milk
25 g cake yeast
1/2 t salt
1/2 dl sugar
6-8 dl white wheat flour
ground cardamom

Melt butter, add milk and let the temperature settle to 37 C. Mix with
the crumbled yeast, and add salt, sugar, cardamons and most of the
flour. Work to a smooth dought and let rise for 30 minutes or so (double
size). Shape into 12 equal size buns, allow to rise ona cookie sheet for
30-40 minutes, brush with beaten egg or milk and bake for 8-10 minuted
at 250 C. 

The plain buns can be froozen if you aren't up to eating a full dozen in
one go.

UlfR

P.S. 1 dl = 1 deciliter = 0.1 liter = 100 ml. 

-- 
UlfR Ketilson                               ulfr at hunter-gatherer.org
Mind Like A Steel Trap - Rusty And Illegal In 37 States