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Semlor

Semlor, or Mardi Gras with marzipan…

After a very long wait since Easter is so late this year, Fat Tuesday finally rolled round this week with its myriad delicious ways to use up rich or fatty ingredients and shrive in time for the start of Lent. Most people went for the always excellent pancake as their Shrove Tuesday treat, but after my recent trips to Scandivanian Kitchen, I decided to celebrate with the Swedish favourite of the cardamom infused, marzipan stuffed and cream filled buns known as semlor. Made with fresh yeast and similar in texture to a doughnut, these chewy soft buns are perfect with a strong coffee and could be sampled in the afternoon, leaving plenty of room for a pancake fest in the evening…

Scandinavian Kitchen are a one stop shop for these little beauties, supplying both the recipe and all the ingredients for them in one place. I stocked up on fresh yeast there for the amazingly bargain price of 45p a pack, but used my own flour and some marzipan I had in the house for emergencies. With the sun shining for the first time in months, I rolled my sleeves up and got baking. Read more