Remember the kanelbulle (Swedish cinnamon bun) with bacon and eggs? Well, here’s another sure winner from the same Kenosha-based baker, Mark at Linnea Bakery: a semla for the tastes of fall and the upcoming holiday season.
With Thanksgiving just around the corner how can it possibly be wrong. Mark says, "... essentially, we are using the same traditional recipe for the cardamom bun portion. In lieu of the marzipan/bread/milk filling, after we core them out we put together a festive autumn pumpkin pastry creme/custard with real pumpkin and all the pumpkin spices (cinnamon/nutmeg/cloves). For the whipped cream, we make fresh whipped cream that is spiced with Vietnamese cinnamon. We end the process by dusting the top with powdered sugar and cinnamon.”ADVERTISEMENT
Honestly ... we can hardly wait to try this one! And it you aren't close enough to Kenosha to come try this for yourself, here is a recipe of the traditional semla you might want to try.
Linnea Bakery is located in downtown Kenosha, an hour north of Chicago, and south of Milwaukee, and serves up both a classic and creative menu for Scandinavian palates.
www.linneabakery.com or better yet, find them on Facebook or call to make sure they didn’t run out of your favorite: (262) 515-9222.
Here's a link to our original meet with Mark: Ronald McDonald dates Lucia … meet the Egg McSvensk: Kanelbulle and Bacon