100 Wardour St are celebrating Shrove Tuesday a little differently this year as they invite guests to come and enjoy a delicious Semla, a traditional sweet roll eaten in Sweden alongside a hot drink all day in the bar & lounge.
Playing homage to Head Chef Jonas Karlsson’s hometown (Sweden), 100 Wardour St
are celebrating the last day of indulgences with the traditional sweet roll available for £6.50/
The name semla
) is a loan word from German Semmel
, originally deriving from the Latin semilia
, which was the name used for the finest quality wheat
flour or semolina. In the southernmost part of Sweden (Scania
). Today, the Swedish-Finnish semla
consists of a cardamom
bun which has its top cut off, and is then filled with a mix of milk
and almond paste
, topped with whipped cream
. The cut-off top serves as a lid and is dusted with powdered sugar. Today it is often eaten on its own, with coffee or tea. Some people still eat it in a bowl of hot milk.
We’ve included the recipe below so you can enjoy making Semla at home yourself
Semla 12no (90g each) Buns/ 100g butter 300ml full fat milk 25g fresh yeast 2g salt 90g sugar 1 egg 3g baking powder 550-600g soft flour Egg wash 1 egg ½ tbsp water Pinch of salt Filling/ 100g almond paste 100g crumbles from the buns 100ml full fat milk To finish/ 500ml whipping cream Icing sugar for dusting Almond paste/ 100g ground almonds 200g icing sugar 3-4 tbsp water
1. Melt the butter in a saucepan, pour in the milk och warm until lukewarm (35-40c).
2. Crumble the yeast in a bowl and stir in a little of the warm butter/milk until the yeast is completely dissolved.
3. Add the rest of the butter/milk, salt, sugar and most of the flour (save some for the rest of the baking). Work the dough smooth and shiny. It should let go from the edges of the bowl. Allow the dough to rise under a baking cloth for 40 minutes.
4. Sprinkle flour over a baking board and place the dough there. Make 1 bun per person by rolling the dough against the baking board in your cupped hand.
5. Put the buns on a baking tray with oven paper and allow them to rise for an additional 30 minutes. Preheat the oven to 180°C.
6. Brush the buns with the beaten egg wash and bake them for about 10-12 minutes in the middle of the oven. Let them cool on an oven rack under a baking cloth.
7. Cut of a cover on each bun. Take out a part of the crumb and put it in a bowl. Crumble in almond paste, mix and dilute with the milk to a rather soft mixture.
8. Distribute the filling in the buns. Whip the cream and put a large dollop in every bun.
9. Put the cover on and sift some icing sugar over ‘semlorna’.