bun | anordinarywoman

Semla

Semla is a famous Swedish cream bun, an old-fashioned dessert that was originally invented & eaten on Fat Tuesday, the last day of indulgence before Lent.

It’s made with a plain wheat bread bun lightly flavored with cardamom & cut in half. The inside is filled with a layer of almond paste & vanilla-flavored whipped cream. The top is placed on the whipped cream & the sweet creation is lightly dusted with a layer of powdered sugar.

Traditional practice is that the top should be eaten first & used to scoop the whipped cream. However, the oldest Swedish tradition is to serve the entire bun soaked in a plate of warm milk – the best way to eat a semla.

Fresh baked

Standing in a long queue early Saturday morning to buy fresh baked bread makes you wonder. Even if it’s a well known bakery with lots of supporters. Yes, it does taste fantastic & it feels good when it’s still warm & with strong cappuccino to it & the sun shining & people buzzing & you have a day off without any plans … maybe all this adds to it. But no, there’s something special about bread. Always has & always will be. I grew up & was spoiled with freshly baked bread with a mother who loved to bake. AND did it in a snap without frills. Unfortunately, I never learned the art.

I really think it’s an art to bake, it requires some talent. To bake a loaf may well most, if you just follow a recipe. Sure! But then, in this case, a majority would also be able to do most things, or well, anything really. True indeed, but with a key difference. That little extra! That what makes the BIG difference, that captures the individual, that creates traffic, where people pilgrims, makes & takes the time to go there, if only for freshly baked bread.

Food styling / livet hemma