{"id":6968,"date":"2015-02-06T08:15:30","date_gmt":"2015-02-06T14:15:30","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=6968"},"modified":"2015-02-06T08:15:30","modified_gmt":"2015-02-06T14:15:30","slug":"semlor-swedish-lenten-buns","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2015\/02\/06\/semlor-swedish-lenten-buns\/","title":{"rendered":"Semlor: Swedish Lenten Buns"},"content":{"rendered":"

I started seeing these all over social media the past couple of weeks. \u00a0How had I never heard of them!? \u00a0Once I discovered their Swedish origin I knew I had to bake up a batch. \u00a0The Swedes know their pastry, you guys. \u00a0They don’t mess around.<\/p>\n

\"semlor7\"<\/a><\/p>\n

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These semlor, singular semla, are eaten on or before Shrove Tuesday\/ Fat Tuesday, the day before Ash Wednesday. \u00a0I kind of like food history, but you may not so I won’t go into it further. \u00a0You can read more than you want to know about it here<\/a>!<\/p>\n

\"semlor6\"<\/a>
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\n<\/a> \"semlor3\"<\/a><\/p>\n

When my mom took my sisters and me to Sweden in the summer of 2007 we kept seeing this book.<\/a> \u00a0They had a version in English and one of my sisters bought it for me for my birthday. \u00a0I used it a few years back to make these kanelbullar<\/a>,\u00a0cinnamon rolls. \u00a0Any other bloggers out there look back on an old post and kind of want to smack themselves in the head? \u00a0My blogging has changed quite a bit in 6 years! \u00a0Back to the book. \u00a0I hadn’t made anything from it since. \u00a0The recipes are in metric, but not all measured in grams. \u00a0There are deciliters in the recipes and I found that harder to convert to US measurements for the dry ingredients.<\/p>\n

Since the conversions were a little difficult (1 dl= 0.44 cups) I had to adjust things and since baking is a science I was a little worried about the outcome. \u00a0Thankfully everything turned out well and these beauties are the proof.<\/p>\n

The buns baked up nicely with a terrific golden brown color. \u00a0My only complaint is that the cardamom wasn’t present enough. \u00a0The recipe I used didn’t have any in it so I added 1\/2 a teaspoon, not wanting to add too much. \u00a0Next time I will use a full teaspoon. \u00a0And I will buy fresher cardamom. \u00a0I hate to admit this, but I think I’ve had it way longer than the suggested 6 months and it may not be as potent as it should be.<\/p>\n

\"semlor2\"<\/a><\/p>\n

After baking the buns you slice the tops off, scoop out some of the filling and crumble that up with grated almond paste. \u00a0That goes back inside the buns.<\/p>\n

On top of all that goes some freshly whipped sweetened cream and then the “hat” , which is sometimes cut into a triangle, goes back on top and everything gets doused in powdered sugar.<\/p>\n

And because I’m on a kick (or maybe I’m developing a problem) with this right now, here’s a visual for you!<\/p>\n

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Semlor<\/h3>\n

Adapted from Very Swedish<\/em><\/p>\n

Ingredients<\/em><\/p>\n

Buns<\/p>\n