Swedish Semla

Ingredients

• 2 eggs
• 2/3 cup butter, melted
• 1 1/2 cups warm milk (70 to 80 degrees F)
• 1 (.25 ounce) envelope active dry yeast
• 5 cups all-purpose flour
• 1/2 cup white sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cardamom
• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 
  
• 5 ounces marzipan
• 2 cups whipping cream
• 2 tablespoons white sugar
• confectioners' sugar for dusting

Directions

1. In a large bowl, whisk together eggs with butter and milk. Sprinkle yeast overtop and allow to soften for 5 minutes. Mix 5 cups flour with 1/2 cup sugar, salt, and ground cardamom. Once yeast has softened, stir flour mixture into milk mixture until a soft dough forms. Cover bowl with a towel, and allow to rise in a warm spot for 30 minutes
2. Sift together flour and baking powder. Stir into risen dough, then knead until smooth. Form into 16 balls (or 24 if you'd like smaller semlor) and place onto greased baking sheets. Cover with a towel, and allow to rise until doubled in bulk, 35 to 40 minutes.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Bake in preheated oven 10 to 15 minutes until golden brown and the center has firmed. Cool buns on a wire rack to room temperature.
5. Once cool, cut a slice about 1/2 inch thick off of the top of the bun and set aside. Scoop or cut out the center of the buns, leaving a shell about 1/2 inch thick. Then place the marzipan in the center of the bun, if you want you can mix  the marzipan with a little bit of whipped cream before you place it in the center of the bun.
6. Whip cream with 2 tablespoons sugar to stiff peaks. Fill each shell with a spoonful of marzipan filling. Pipe whipped cream on top of the filling to 1/2 inch over the top of the bun. Replace the tops onto the buns, and dust with confectioner's sugar before serving.

Flowers

 Did a little house cleaning yesterday. I think that you should try and always buy some fresh flowers for the house before you start cleaning so that you can top of your clean house with  fresh flowers in vase on the table when you are done. It will put a smile on your face.

Painkiller #2

It'f Friday and I think that an after work drink at Tommy Bahama is in order.

painkiller #2
“Splice The Main Brace” With Pusser’s Rum, Cream Of Coconut,
Pineapple & Orange, Nutmeg

Grandma Gretha's cardimum pancakes

*1 bag dry yeast

* 1 tsp salt

* 1 tbls sugar

* 2-3 tbls cardamom seeds (put them in a mortar and grind them to powder)

- mix all the dry ingredients together

* 2.1 cup milk heat it up so it finger warm (same temp as you)

- mix the milk with the dry ingredients then slowly mix in flower until the batter gets thicker.

- set the batter a side and cover it with a cloth and let it rise to double size.

Heat up a frying pan and put a ½ table spoon of butter in the pan. Flip the small pancakes when you see small bubbles occur.

Enjoy it with just a little bit of butter and sugar, nutella, fresh berries and whipped cream.

Our little guy

This is our little puppy, we love him and he is so much fun

good wine

Boughtthis wine the other week it's very good.

Tiramisu

Tiramisu for 6 people

2 dl Whipped cream

4 Egg yolks

0.75 dl Sugar

500 g Mascarpone

200g Ladyfingers/ Savoyard kex

5 tblsp Espresso/ strong coffee

2 tblsp Kahlua

2 tblsp coco powder/ shredded dark chocolate

· Whip the cream with 1 tblsp of sugar until it becomes a firm foam

· Whip the egg yolks w the rest of the sugar until its fluffy

· Add the whipped cream and mascarpone to the egg yolks a little at the time

· Mix the coffee with the Kahlua quickly dip the lady fingers in the coffee don’t’ let them get to soaked.

· Shred of sprinkle 1 tblsp of coco or chocolate over the lady fingers then cover them with the mascarpone mixture.

· Let the tiramisu rest for an hour in the refrigerator for 1 hour before serving it. Just before you serve it sprinkle or shred 1 tblsp of coco or chocolate over.

· This is a very good dessert to prepare the day before, it taste even better the day after =)

Lussekatter

Lusse Katter

· 3 packages of dry yeast or 50g of fresh yeast

· 100 g/ 7 tbls salted butter

· 5 dl/ 2.10 cups whole milk

· 250 g/ 1 cup quark (can be found at Gelson’s and some whole foods stores do not buy fat free)

· 1 to 2 g saffron

· 1 ½ dl/ 0.63 cups sugar

· ½ tsp salt

· 17 dl/ 7 cups all purpose flower

· Raisins

· 2 eggs

- Melt the butter and ad the milk heat it up to 98 F (finger warm)

- Put the yeast in a bowl and add the butter/milk fluid. Whip it so that the yeast desolve.

- Grind or chop the saffron and add it to the milk

- Add quark, sugar, salt and most of the flower

- Work the dough until it gets smooth, shiny and the dough comes of the bowl walls.

- If needed add some extra flower.

- Let the dough rise for 30 min

- The take small pieces at the time and roll them out to rolls and trvirl them in to an S

- Let them rise for 20-30 min put two raisin on each S and pensel them with whiped egg.

- Let them bake in the middle at 450 F for 5-7 min