During my weekend with Tor, knowing me fancied at this little pastry that is the vastlakukle, he was kind enough to give me this little recipe.
Nice Nilsa, another thing with an unpronounceable name!
What is Vastlakukkel?
Vastlakukkel, also called Semla in Sweden, is a small brioche filled with almond paste and topped with whipped cream. A symphony of flavors and textures that blend harmoniously to satisfy the palate, a soft whipped cream combined with the charm of almonds. Yes yes, I worship this little wonder!
Traditionally they are served at Fastelavn, the Monday before Lent, just before Shrove Tuesday.
For the dough
950 g all-purpose flour (more or less)
2.5 tablespoons of dried baker’s yeast
40 cl of milk
80 g butter, soft
1 teaspoon of salt
60g granulated sugar
2 tablespoons cardamom (freshly ground)
2 egg yolks (to glaze)
For the whipped cream
800 ml whipping cream
100 g icing sugar
For the marzipan
1 egg white
190 g ground almonds
100 g icing sugar
70 g caster sugar
1 teaspoon of bitter almond extract
½ teaspoon cardamom (freshly ground)
To conclude this article I had a video of a floor fight but we will say Tor is a shy person ( well in fact he’s too ashamed of the beating I gave him!!! 😛 )
Take care of yourself and your loved one and see you soon!
Today there was barbecue in the new house of a friend’s parents. They had already planned all the food but, I always hate to come empty-handed when we gather, and then I love to cook. So I made Varme Hveder, these are small brioche that is normally used for Store Bededag the 4th Sunday after Easter. A religious holiday or have it basically must pass this day born to pray, in short it’s boring, we do not care!
The only thing I love about this holiday are these little wonders! They are eaten warmed or grilled with salty or sweet.
For the small entree, I simply spread them with fresh cheese with garlic and herbs, and served with a good salad.
To achieve them, we need:
400 g of wheat flour, sifted
100 g sifted flour (for the worktop)
100 g butter, cold
½ teaspoon of salt
2 tablespoons caster sugar
200 ml warm milk
2 tablespoons dehydrated baker’s yeast
2 eggs, beaten omelette
1 teaspoon of ground cardamom (optional)
For the decor:
1 egg yolk, beaten
4 tablespoons milk (at room temperature)
first, the yeast is diluted in half of the milk and allowed to stand for 10 minutes. Meanwhile, in the robot’s bowl, flour, powdered sugar, and cardamom, butter in small pieces, diluted yeast and the two egg beaten omelette are added. The whole is stuffed, while gradually pouring the remaining milk for a minute and salt is incorporated. It is finally kneaded at medium speed, for 10 minutes, until a smooth and homogeneous paste but slightly sticky (add flour if necessary).
Cover the vat with a plastic film and let the dough grow for 1 hour in a warm place away from drafts. The dough must at least double in size. A baking sheet is lined with a sheet of parchment paper. The dough is divided into 16 pieces and rolled into rolls. We drop each ball very close to each other but without sticking. Cover and let it grow again for about 30 minutes. The oven is preheated to 200 ° C, rotating heat, for about 15 minutes. All the breads are brushed with the milk and egg mixture.