It’s Fat Tuesday (12 February 2013) and Scandinavians celebrating this day by eating Semlor (Fastlagsbullar or Fettisbullar). This semi-sweet cardamom rich bun is filled with almond paste and heavy whipped cream. My Finish grandfather used to eat this bun soaked in hot milk, which is still a common way to enjoy this bun. However my absolute favorite way, is to use the hat of the bun to scoop a mixture of cream and almond paste into my mouth, before biting into the rest of it’s loveliness. Happy Fat Tuesday everyone!
Recipe by Anna Brones
Recipe by Ibán Yarza
Article about Semlor at Foodie Underground.
9 thoughts on “A Semla for Fat Tuesday”
I’ve been dying to make these..but too busy, and making a tropical version, with coconut flour..maybe some guava paste? Always fun!
Jeremy! I was too busy too :(. Your version sounds interesting! A cashew paste instead of almond paste might be great as well.
I have never heard of these before, but I think they sound very decadent and tasty. I live in the U.S. in an area with a lot of Polish traditions, so paczki are eaten here on Fat Tuesday.
Thanks for sharing Janel! I love paczki. Haven’t had one for awhile.
I just discovered your blog and I’m really impressed. I’m a big fan of illustrations, so this is perfect.
This looks so yummy. I can taste the cardamom and almond paste from your description. And I love your drawings!
Thanks Sandra and Le Kitchen Bloggen. I’m happy to hear you like it!
Here you have my personal version of semlor [ http://pablodgourmet.com/2013/02/28/sembla-para-martes-de-carnaval/ ]