in Sweden Shrove Tuesday buns are served..semlor.
they have almond paste or marzipan inside and
warm cream or whipped cream outside..
"In Sweden it is called Fettisdagen (Fat Tuesday).
We eat a Fettisdag buller. This is a round bun with
the middle part scooped out and replaced with ...
Marzipan with whipped cream. The top of the bun is
placed back on sprinkled with icing sugar."


Semlor - Shrove Tuesday Buns
From the Recipe Book:
Favorite Swedish Recipes - Edited by Selma Wifstrand


3 C flour
1/2 C lukewarm cream
1/2 C lukewarm water
1/2 C butter
1 yeast cake
4 T sugar

Filling:

1/2 C blanched almonds, ground
2-3 blanched bitter almonds, ground
3/4 cup powdered sugar
1 egg white
1 cup cream, whipped

Make dough. Dissolve yeast cakes in 1/2 cup lukewarm milk. Mix remaining milk, sugar, salt, butter and cardamom seeds and small amount of flour; beat smooth. Add yeast and remaining flour, beating with wooden spoon until smooth and firm. Sprinkle dough with small amount of flour, cover with clean towel and let rise in warm place until doubled in bulk, about 2 hours. Turn onto lightly floured baking board and knead until smooth.

Shape dough into 12 balls. Arrange side by side on well buttered baking sheet, cover with towel and allow to rise. Brush with beaten egg and bake in hot oven (425 degrees F) until brown. Cool on towel.

Mix ground almonds, sugar, egg white and a little water; work until smooth. cut tops off buns, spread with paste and add tablespoon of whipped cream. Replace tops. Dust with powdered sugar.

Serve as dessert in deep individual dishes with hot milk, sugar and cinnamon.

are hot cross buns a tradition for this tuesday?