Semla

Semla, also called “fastlagsbulle”, is a typical Scandinavian sweet, prepared in the pre-Lent period (therefore, from the end of Epiphany to Carnival). The term Semla comes from the German Semmel, derived from the Latin semilia which is the name of semolina flour. The early version of Semola was a round brioche, that was placed inside a bowl of hot milk, now nicknamed hetvägg (hot wall). This, let’s call it bread roll, was a nobility’s privilege .

Ingredients:
75 gr of margarine
3 dl of milk (I use oat milk, but I recommend you to use almond milk)
50 gr of brewer’s yeast (preferably fresh, not dehydrated)
1 / 2 teaspoon of salt
1 dl of sugar
about 9 / 10 dl flour
for the filling:
almond paste
oat milk whipped cream

Method:
Mix all ingredients. The dough should rise an hour or so before baking. I also use a bit of “ogran” (1 dl), which a component (non-chemical or GM) sold here an egg replacer, but is optional:-), instead of 1 dl of flour. Bake at 180 Celsius degrees for 10-15 minutes.
P.S.:
Sprinkle with icing sugar and have it during those gray winter afternoons, depression will fly away 😀

Chef: Eroenegativo from VeganBlog

1. EleonoraNW3 20 July 2011 at 13:39

   

   also… almond paste is to be spread in the middle of the rolls before baking – then let them rise on baking paper for 20-30 minutes before baking.
   it’s delicious!

   
   
2. acorn 21 July 2011 at 06:58

   

   I love this sweet bread roll!

   
   
3. heidi 21 July 2011 at 13:33

   

   OMG! That’s gorgeous! Thanks for the historical info you share, also 🙂