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| Besides being a journalist and interior designer etc I love cooking and baking. So yesterday I decided to make my own "Semla". In Sweden this time of the year you can buy them everywhere but you are only supposed to eat them from last Tuesday until Easter. This bun is being baked in a lot of kitchens in Sweden right now. The bun, that will be filled with almond paste and decorated with whipped cream is called "Semla". This calorie rich patisserie is eaten on a Tuesdays during Lent. Today they are made in a lot of "modern" and "international" ways. From a croissant version to wraps. This is a very traditional version. To make the "bulla" (bun) you need 25 g fresh yeast, 50 ml sugar, 75 g butter, 1/2 tsp salt, 1 tsp ground cardamom, 200 ml milk, 1 egg and 700ml plain flour and 2 tsp baking powder. Melt the butter and add the milk. Heat until "finger warm" (37 degrees Celsius), crumble the yeast in a bowl and add the buttermilk liquid. Stir until the yeast have "melted". Add the sugar, egg, salt and cardamom and stir. Mix in 600 ml of the flour until smooth. Mix the rest of the flower with the baking powder and kneed in. Let the dough rest for 30 min and then roll then into 12 buns. Put on a baking tray covered with baking paper and leave to rise for another 30-40 min. Brush them with some beaten egg and bake at 220 degrees Celsius for 10 minutes. Cool down. |
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| Cut our the top with a scissor. In a mixer blend 150 g almonds (skinless) with 75 g of sugar and 20 ml cream until smooth. Fill the hole of the bun with the almond paste and then decorate with whipped cream! Dust some icing sugar over the buns! Ready. But remember, to eat on Tuesdays only. I made six of them yesterday (pictured) and froze the rest of the buns for next Tuesday! (without filling and cream!) |
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| And
now to something totally different! I am off to London Design Week
tomorrow, writing for the Swedish Fashion Council. This is today's
"harvest" of invitations, some good ones here! More about that and more
tomorrow! |
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