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Semlor/ laskiaispulla
Semlor/ laskiaispulla
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This is a cardamom bun dessert with almond paste and whip cream. It is a tradition to serve this in the Scandinavian countries on a Tuesday approximately 6 weeks before eastern. Be careful it is not light... but good.

Ingredient List for 10 servings:
Button Buns
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25 gr Freash yeast
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1 tablespoon Cardamom powder
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100 gr Margarine
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250 ml Milk
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2 Eggs
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120 gr Sugar
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2 gr Salt
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450 gr Flour

Button Filling
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600 gr Almond paste
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500 ml Whipping cream
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2 tablespoons Milk
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1 tablespoon Icing sugar

Oven temperature:
220 degrees Celcius
Instructions:
Button Buns
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Crumble the yeast in a bowl.
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Melt the margarine in a casserole.
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Pour the milk in the melted margarine and heat it up to 37 degrees Celsius.
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Add the milk and margarine liquid on the yeast, and stir gently until the yeast is resolved.
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Add 1 egg, the sugar, cardamom powder, salt and almost all the flour in the bowl, and work the dough until it let go from the edges of the bowl.
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Cover the bowl with a towel and put the bowl in the oven without heat on for approx one hour.
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Take out the bowl and add the rest of the flour in the dough, work it for a minute.
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Divide the dough in ten, and roll the dough in to balls.
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Put the buns on a baking paper on a oven plate. Cover them with a towel.
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Put the buns in the oven with no heat for one more hour
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Take out the oven plate with the buns, and start the oven at 220 degrees Celsius.
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Stir 1 egg in a bowl, and brush the buns with it.
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Put the buns in the middle of the oven for ten minutes.
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Take out the buns and let them cool down.

Button Filling
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Cut off the top of the buns, make sure the top is rather thin.
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Scrape out the top layer of the bottom part of the bread, and put the filling in a bowl.
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Grate the almond paste, and mix it with a fork together with the bread filling and the milk.
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Whip the cream hard.
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Dived the almond mix on the 10 buns bottom part.
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Put the cream in a piping bag and put it make circles on top of the almond paste of all ten buns.
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Put the top of the buns back on top of the cream.
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Put the buns in the fridge for two hours.
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Before serving the buns sprinkle some icing sugar on top of the buns.

A selection of recipes from the same country.
This recipe is from Finland
Cardamom buns
Cardamom buns
These buns are a simple coffee breads with no filling. Cardamom spice is common in Nordic countires in Eurpoe in bread, cookies, biscuits and buns. These Cardamom buns are to be eaten as they are along with coffee or tea. These buns are not good to eat for breakfast, unless you are fond of sweet bread in the morning.
Soft cookies with toffee and black chocolate
Soft cookies with toffee and black chocolate
If you are having a birthday party for your child or if you are in a mood for something sweet, then these soft cookies are perfect for the occasions. A perfect combination of soft cookie together with soft toffee and chocolate.
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