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Swedish Easter Cake (Semla)

100 g butter
3 dl milk
1/2 tsp salt of hartshorn
50 g yeast
1 dl sugar
1 pinch salt
1 l flour
1 egg

1/2 dl ground almonds per bun
1/2 dl sugar per bun
some milk

whipped cream

Melt the butter and add the milk. Pour into a bowl. Add yeast and
mix. Add sugar and salt, and then the flour, a little at the time.
Let the dough rise for an hour (to double size).

Make the buns. Let them grow for half an hour on a buttered baking
tin. Paint with some egg. Bake in the oven at 250 C for 10 min.
Let the buns cool.

Just before eating, cut off a small lid on top (triangular or
circular, depending on taste). Make the lid just big enough for
next step. Now take out the interior of the bun with a spoon.

Mix the ground almond with the dough you took out and with the
sugar. Add milk until it looks like some kind of porrige. Put this
back into the buns.

Whip the cream and put on top and replace lid.

You either enjoy this as a desert after, for instance, soup, or
with strong coffe at teatime. Some people enjoy eating it out of
a bowl with warm milk in it. This is called (hetvagg), and it's
nice - the semla gets a bit soggy this way.


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3 of 7 people found the following review helpful:
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Confused about the Almonds, April 9, 2004 - 12:30 PM
Reviewer: Anonymous from Toronto, Canada
I'm a little confused by this recipe. The Semla I had in Sweden had marzipan in them rather than ground almonds. Is it a regional issue?

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9 of 13 people found the following review helpful:
Taste: Ease of Prep: Appearance:
mmmm!, April 5, 2004 - 06:59 PM
Reviewer: Tracy Johnson from USA
these are available everywhere in Sweden in the spring. They are simple, but oh so delicious. After my visit, I had to duplicate them at home. The recipe was easy enough, although you have several things going on simultaneously. Mine didn't look quite as perfect as the bakery versions, but with a little powdered sugar to hide the imperfections they tasted EXACTLY the same. One little thing, all of the ones I tried in Sweden had cardamon in them, so I added 1/2 teaspoon (don't know what that is in metric) of freshly ground cardamon seed to the dough. Perfect!

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