Fettisdag is today. The day of semlor. Try baking your own semlor so you have plenty to eat and read more about Fat Tuesday in Sweden! Check out the blog post when I first discovered this awesome holiday.
Its the day you eat semlor.
Why do you eat semlor?
Because it is Fat Tuesday!
Today is Fat Tuesday. Last Fat Tuesday I promised I would attempted at making some semlor.
We got all of the ingredients together, and everything was relatively fine to find in the States.
Everything except Baker’s Ammonia! We went to 3 stores, and nobody had even heard of it. You can purchase Baker’s Ammonia online, but we didn’t have time. Baking power is a great substitute.
Next we melted the butter and added the milk. Don’t heat it too hot, if it is you will kill the yeast when you add it. Just make sure it is luke warm. Add the yeast to a bowl, and add a bit of the milk/butter mixture. Then add the rest of the bun mixture. That is flour, sugar, eggs, baking powder (or baker’s ammonia), and salt. Mix it well…
And knead… with a smile, cause you are making semlor! After you knead it just a bit until it is smooth (I didn’t do it for too long), you let it sit under a towel for 30 minutes. It’ll look something like that. Remove it from the bowl, put it on a kneading board and knead it again. When smooth, break it up into hand size pieces.
Flatten out the ball and fold it over multiple times. According to my brother, this puts air into the dough, similar to the taffy making process.
Through them on a baking pan (we sprayed it with PAM before). Cover with a towel and again leave for 30 minutes to rise.
You can then preheat the over and make the mixture for inside.
Open up the can of almond extract (love getting pre-made stuff!). It will be really hard. No worries, just add some water (about 2 tsp) and throw it in the microwave covered. Heat on low for 3 minutes, and it because very soft.
Mix it with equal amounts of whip cream. We whipped the cream before, but it melted, and so now I’m wondering if that was what we were supposed to do. Oh well, turned out well!
You can also whip some cream at this point for the top.
When the 30 minutes is up on the buns, throw them in the oven for 8 minutes.
Once cooled, chopped of the top and save.
Then remove the middle. Eat or discard.
Now is the fun part. Fill with the almond paste mixture…
Top with whipped cream…
Put on the little hat…
And add powdered sugar on top. You know, because it isn’t sugary enough as it is.
Yummy! Now I wish I had a picture of eating one. But I had to test out the first one, and ate it extremely quickly. It was so much sugar I just couldn’t take another bite! I definitely understand why these are for Fat Tuesday!
Fat Tuesday surprised me. I had no idea it was a holiday. I heard a friend was baking some semlor, but I thought he was just in the mood for baking. I had never tried one, it sounded like another typical Swedish godis. But no! It was because it was Fat Tuesday!
At first I thought my Swede was joking. What, a day to get fat?
“Why are you celebrating it?”
“Because it is Fat Tuesday.”
“What is Fat Tuesday?”
“The day you eat semlor.”
“Why do you eat semlor?”
“Because it is Fat Tuesday!”
Arg! This conversation could have gone on and on. I gave up. I ate a semla. It was good.
Luckily a fellow Swedish Freak explained in her blog post what Fat Tuesday was all about. It is that Christian holiday before Ash Wednesday. You know, the one Mardi Gras falls on? So that is why Swedes eat semlor on Fat Tuesday. Some left over Christian tradition, and a perfect excuse to eat semlor. Ok!
For those of you who want to make your own semlor at home, I stole my friend’s semlor recipe! Enjoy!