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Finally, it's Fat Tuesday! This is when Swedes indulge in 'semlor' – delicious cardamom buns filled with almond paste and whipped cream. Curious about how to make a semla? Look no further! The traditions of semla are rooted in fettisdag (Shrove Tuesday, or Fat Tuesday) when the buns were eaten at a last celebratory feast before the Christian fasting period of Lent. Swedish semla recipe: Dough: 50 g fresh yeast (for sweet dough) 100 g butter (unsalted) 300 ml milk 1 egg 0.5 tsp salt 2 tsp ground

😋 Cinnamon buns are one of Sweden’s most loved pastries – so loved that they even have their own day on 4 October! They are best enjoyed freshly baked, with a glass of milk or a cup of coffee. Here’s Zofia Selimi’s best tips for perfect buns: - Use butter 🧈 at room temperature. - Don’t add all the flour at once – too much flour makes the buns dry. Instead, add a little at a time. - Use whole cardamom seeds (crush them in a mortar) instead of ground cardamom – the flavour is completely differen