Semla

Semla is a Scandinavian pastry with old traditions. It is closely connected to "fastlagen" which can be translated to "the eve before (Easter) fasting". The Easter fasting is a Christian commemoration of the temptation of Christ, but before the fasting commences there is traditionally a three day period of festivities. As a part of this comes the bun with cream and almond paste we know as semla or fastlagsbulle depending on where in Sweden one asks. This pastry is also eaten in Norway, Finland and the Baltic states with minor variations.


Semlor (30-40)

• 150 g butter
• 5 dl milk
• 50 g yeast (sweet)
• 1 egg
• 1/2 tsp salt
• 1 1/2 dl Ssugar
• 2-3 tsp cardamom
• 1.6 dl wheat flour

Start by melting the butter in a pot. When melted, take the pot off the stove and pour the milk and mix. Make sure the temperature is about 37°C.

Put the yeast in crumbs in a big bowl and pour the milk and butter mix over it. Add salt, sugar, cardamom and the mixed egg and stir. Add about 2/3 of the flour and work with the dough until its smooth. Add flour until the dough lets go from the edges. Leave it to rise (until double size) for about 45 minutes with a towel over the bowl.

Work the dough down a little after the fermentation and add some more flour if the dough is sticky. Put some flour on the baking table divide the dough into four parts. Work with one part a time and put the rest under the towel. Divide each part into bun-sized bits and roll them into balls. Put the buns on baking paper on a baking plate and let them rest for about thirty minutes under a towel. Spread some mixed egg on top of the buns before put into the oven. Bake in 225°C for 9-12 minutes (depending on size). Let the buns cool somewhat before eating.

These buns can be eaten in numerous ways but to make them into semla just cut them in half and add a small chunk of almond paste in the middle and fill up with whipped cream. Sprinkle some flour sugar on top of the lid. Axel doesn't like almond paste so he skips that part and in Finland semla is eaten with whipped cream and jam. We are also rather modest with the amount of cream, in a bakery you would get two to three times more =).

The cup in the background is made by Naoko's cousin Takashi who is an illustrator. You can find more of his cool stuff at his site.