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January 15, 2009

Semlor - it's time.

A semla (semlebullar) is a cardamom  yeast bun filled with marzipan and whipped cream and dusted with icing sugar.  It's divine.  Every year at around this time, Swedes across the world get home sick and go in search of these cakes.

The tradition is to eat them in "fat Tuesday" in February - the day before the faste.  Now a days the Swedes eat them from New Year and all they way to end of February!

We bake some nice Semlor here at Scandi Kitchen in London and from Saturday, you can come get yours, although until February we're only doing a limited amount (so best to order if you want to guarentee availability).

Photo courtesy of Helena. Thanks.  It's very nice.




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Cough, cough. Not just the Swedes!! But in Finland we call them fastlagsbullar and sometimes they come with jam instead of marzipan. :)

Where's the photo of Sara and the mini semlor?

This looks fantastic. I'm curious about how the cardamom tastes as I hardly ever use it but I like it.

Are you doing Semlor this year?

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