Tomorrow is Fat Tuesday. I would imagine most of you go about your life never really paying attention to Fat Tuesday. But here's the reason why it matters: Semlor!
Fat Tuesday is an amazing reason to get to indulge in these incredibly unhealthy but oh-so-good sweet and creamy not-so-little treats. They're a meal. Or two. But delicious!
Traditionally, these were eaten on Fat Tuesday as a last treat before lent. Nowadays they're what gets bakery's and coffee shops their income for the months between Christmas and Easter :-) I am the only one who really cares for them in my family so one day a year is what I get. I make it count!
If you're interested in trying these, they're not as difficult as they might seem.
makes about 18
For the buns
- 1 tbs cardamom seeds, crushed
- 1.25 cup/3 dl milk
- 1 sachet of Active Dry Yeast / 50 g fresh yeast
- 0.75 cup / 1.5 dl sugar
- 1/2 tsp salt
- 10 tbs / 150 g butter
- 1 egg
- 4.5-5 cups / 11-12 dl flour
For the filling
- Almond paste (about 1-2 tbs per bun)
- Heavy Whipped Cream (about 2 tbs per bun, or more if you like!)
- Powdered sugar to decorate
Add all the dry ingredients in a bowl. Save a little of the flour though. Heat the milk and butter as appropriate for your yeast (Dry yeast wants it hot - about 110-120F). Add the fluid to the dry ingredients and slowly add the remaining flour until you have a smooth dough that just loosens from the sides of the bowl. Let rise for 30 mins to an hour.
Pour the dough onto a floured surface and split it into 18 pieces. Roll each one into a round bun and put on a baking sheet. Cover and let rise for another 30 mins to an hour. Meanwhile, turn your oven to 400F / 200C.
Brush lightly whipped egg on each bun and place in the oven for about 6-7 minutes. Cover and let cool.
Here's what you got at this point. They're already yummy and your home smells great!
Once the buns have cooled off you're ready to move on to the fun part. You may or may not want to eat all of these at the same time so from here on just work on as many buns as you expect to gulp down.
Cut a cone shaped lid from the center of the bun. Put the lid on the side of the bun.
Then, using a fork, carve out the center of the bun. Save all of the bread crumbs/pieces in a bowl.
Blend the almond paste with about half to 3/4 of the bread pieces. If it's dry I mix it with some of the whipped cream. You want it to be sticky and gooey.
Transfer the bread/almond paste mixture back into the bun again. Don't push too hard or it will turn too dense. You want that middle to be sweet and fluffy, not like a rock.
Top with whipped cream and carefully put the lid back on again, pressing down gently.
Sprinkle all over with powdered sugar and serve.
Yeah, I know. That's a lot of steps. But you know what? It's worth it.
Go do it! Then invite some friends so you can all get fat (and happy!) together.