Yummy Fettisdag (Literally Fat Tuesday) with or without Hot Wall…

HAYD1-Blavarg-2289 HAYDg-2295

These pastries are traditionally consumed in Sweden during a period from Christmas to Easter, when they are available in all bakeries and cafés, but they are especially popular on fettisdagen, the fat Tuesday, which this year is the 12th of February. In northern Sweden, it is common to eat the semla with hot milk in bowl, it’s called hetvägg, hot wall. They’re so good that a Swedish king, Adolf Fredrik, is said to have died out of eating too many. This was on the fat Tuesday in 1771. And yes, we still have a king in Sweden…

Swedish Semla or Fat Tuesday Bun

24 semlas:

  • 50 g fresh yeast or 1 package dry yeast
  • 150 g butter
  • 500 g milk
  • 120 g sugar
  • ½ teaspoon salt
  • 2 teaspoons ground cardamom seeds
  • 1 teaspoon vanilla sugar
  • 840 g wheat flour
  • 1 egg for brushing, lightly beat with a fork


  • 400 g marzipan
  • 100 g milk or water


  • 600 g heavy cream
  • Powdered sugar

Crumble the yeast into a bowl. Melt the butter in a pot and add the milk. Heat according to instructions on the yeast package. Pour the liquid into the bowl and add sugar, salt, cardamom and vanilla sugar. Work the wheat flour gradually into the bowl until you have a smooth dough. Save some flour for kneading. Knead the dough for 5-10 minutes. Let the dough rise under a cloth for 30 minutes. Set the oven to 200°C/390°F. Put the dough on a floured baking space and divide it into 2 pieces. Shape into two long pieces and divide each piece into 12 pieces. Shape the pieces into round buns and put them on trays with baking paper. Let the buns rise another 30 minutes. Brush the buns with a beaten egg and bake in the middle of the oven for 10-12 minutes. Take out the buns and let them cool on a cooling rack under a cloth. Grate the marzipan and mix it with milk or water. Whip the cream and fill a disposable decorating bag with a star-shaped decorating tip. Cut off the tip of the buns into lids with a sharp toothed knife. Put some of the marzipan on each bun, pipe the cream onto it, put on the lids and powder the buns with powdered sugar. Serve on a small plate with coffee or tea, or serve in a bowl filled with warm milk.

Optional Homemade Marzipan

  • 200 g almonds, organic Marcona almonds
  • 200 g sugar
  • A few drops of water
  • Add some vanilla seeds for extra luxury

Roast half of the almonds until it has ha golden brown color (but still bright) in a pan on medium heat. Grounds the almonds to a fine powder in a blender. Add and mix the sugar for 5-6 minutes to a fine mass. Add a few drops of water until the marzipan gets creamy. Put the marzipan in a bag and store it in room temperature. For a longer period of storage, keep it in the fridge.

One response

  1. Pingback: Happy Fat Tuesday: 10 Indulgent Recipes | travelorist.com

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