Semlor

I found this recipe today on Ridha’s kitchen – I had never heard of Semla before, but they do look very inviting and I am tempted to try them and thought many of you would enjoy reading about this too. Apparently it’s Fat Tuesday in Sweden today. Shrove Tuesday in other places and here is some more information on this day where you feast a last time before you fast: Mardi Gras literally means “Fat Tuesday” in French. The name comes from the tradition of slaughtering and feasting upon a fattened calf on the last day of Carnival. The day is also known as Shrove Tuesday (from “to shrive,” or hear confessions), Pancake Tuesday and fetter Dienstag. The custom of making pancakes comes from the need to use up fat, eggs and dairy before the fasting and abstinence of Lent begins. (source : http://www.americancatholic.org/features/mardigras/)

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2 thoughts on “Semlor

    • hello there – interesting never heard of tarte tropezienne either looks very nice. This bun is neither a brioche nor a cake, if I have to use the comparison I would say more brioche than cake but as the dough has more butter in it and more sugar than a brioche it is heavier and sweeter. Think challah with a butter dough and sweetened – or the taste of sweet almond puree, or the suave, sweet buttery taste of cream on top of milk that you can skim off ( in the olden days you could at least). So more like a sweetish bread, the sweetness is such that you could eat these without the cardamom with a carrot soup for example too. Or with a runny cheese maybe. Hope this helps. I compared tarte tropezienne dough – the tarte has more of a bead dough, less sugar and less butter in the dough,but I agree a dough base with a pudding cream is very similar to the semlor.

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