SWEDISH "SEMLA" (plural: "SEMLOR"), 24 big buns50 g fresh yeast
5 dl water1½-2 dl white sugar
2 tsps (10 ml) pounded cardamom150-200 g dairy-free margarine
12-13 dl wheat flour
ALMOND PASTE FOR FILLING (or use pumpkin seeds)
100 g almonds (or pumkin seeds)
½-1 dl white or brown sugar
Mix all ingredients together to a smooth paste (in a food processor/mixer).
Buns, 1 per person
almond paste, approximately 1 tbsp (15 ml) per bun
whipped cream (I prefer soy-based)
Cut off the topmost part of the bun. Hollow out some of the crumbs from the remaining part of the bun, so that a cavity is formed. Mix breadcrumbs with almond paste and some cream to a smooth consistency. Put back the filing into the cavity. Spray whipped cream onto the filling, and put the topmost part back. Powder with caster sugar. Ready to serve! Traditionally on a plate with luke-warm milk around it, but nowadays, very few people eat it in that way.