Semlor

The tradition of making "semlor" has come to Vienna! It is a very popular and old tradition in Sweden to eat this kind of buns before Easter. Since they are not readily available in Vienna yet, we had to make them ourselves and to make it easier for all who would like to try it out, this is how they are made:

First, make a normal wheat bun without any special spices. Some like to add some cardamom, but I do not. To be on the safe side, use a good cooking book!





More exciting than most TV programs !!



As always, click on the picture to get larger buns / pictures :)




Make a mixture of the scoped-out bread crumbs and almond paste









as well as a bit of milk / cream.



Whip some heavy cream



and put it on top of the mixture you have by now put in the space you made earlier in the middle of the bun.



The final touch is a little powder sugar on the top of the semla.



A semla can be enjoyed either with a cup of coffee or in a bowl with hot milk. It is then called "hotwall" !




If you would like to know a bit more about the history of the "semla", go to
http://en.wikipedia.org/wiki/Semla