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Semla season is now over




I love these traditional Swedish buns (Semlor) filled with marzipan and cream. They are part of surviving the dark, cold and rather boring winter month of February. They even have a special day in Sweden (and Finland not sure about the other Scandinavian countries) this day was last week but as I missed it I decided to make them one last Tuesday before finishing the season. Thank you for this year and see you next year!
(Milica I will write the recipe in Swedish for me to remember a good recipe for next seaon and not for you to Google translate and make them off season ;)
  • 1/2 paket jäst (à 50 g)
  • 100 g smör eller margarin
  • 2 1/2 dl mjölk
  • 1 ägg
  • 1 dl socker
  • 2 krm salt
  • 2 krm hjorthornssalt
  • 6 - 7 dl vetemjöl
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