Catholic Recipe: Semlor
- 5 Tablespoons butter
- 1 cup milk
- 3 packages dried activated yeast
- 3 Tablespoons sugar
- 1 egg, beaten
- 1/4 teaspoon salt
- 3 cups flour
- 1 egg or 1 egg white, beaten
- Serves: 8
- Prep Time: 2 hours
- Difficulty: • • • •
- Cost: $$$$
- For Ages: 15+
- Origin: Sweden
Often Made With
Also Called: Fettisdagsbullar, Swedish Fat Tuesday Buns
The Swedes make a rich yeast bun for Shrove Tuesday. After baking, the top of the bun is cut off, the inside scooped out, and the hollow filled with almond paste. The buns are put in soup plates and eaten with hot milk flavored with almonds and vanilla sugar. These have become so popular that Swedish folk serve them every Tuesday all through Lent. These buns are known as Fet Tisdays Bullar.
Melt the butter in a small saucepan, add the cold milk and let cool until 97°F; tested with a finger, the mixture should be feel warm but not hot. If you’re not sure, wait a few minutes since a too-hot liquid will kill the yeast. Pour the butter and milk mixture into a large bowl. Sprinkle the yeast on top, along with about a teaspoon of sugar. Allow yeast to proof about five minutes in a warm, draft-free place. When yeast has formed little bubbles in the liquid, add the rest of the sugar, one egg, the salt and the flour. Mix well with a fork.
Knead dough on a lightly-floured surface for a couple of minutes. Form dough into a ball and place in a bowl, covered with a cloth, and let dough rise for 30 minutes. Remove from the bowl and knead dough on a lightly floured surface for a few minutes. Divide dough first into two parts. Divide each part into about 5 smaller pieces and roll into balls that are slightly smaller than a tennis ball. Place these balls of dough on a greased baking sheet, cover with a cloth, and let rise in a warm, draft-free place for about 20 minutes.
Preheat oven to 375° F. Brush the top of each bun with the beaten egg. Bake 15 to 20 minutes, until tops of the buns are a light golden brown. Remove from baking sheet and let cool on a rack.Recipe Source: Swedish Kitchen, A by Judith Pierce Rosenberg, 1998
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