Catholic Recipe: Filling for Fet Tisdags Bullar
Also Called: 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.
Scoop out about two tablespoons from one bun after the top has been cut off and mix with blanched almonds, which have been finely chopped or ground, and the sugar, preferably confectionery sugar. Add sufficient heavy cream to make a soft paste. To flavor the hot milk which is poured over these buns, steep a two-inch piece of vanilla bean in the milk for ten minutes. (Usually a few bitter almonds are included in the paste.)Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951