Hetvägg
Recipe by: Longhouse Uploaded by Drimble Wedge
Hetvägg ("hot wall", a Swedification of the German term "heisse Wecken", hot wedges, since they were wedge-shaped) is very similar to a semla, the main differences being that you normally serve it in hot, spiced milk, and that there's lemon zest in the stuffing. Here's my translation of food guru Tore Wretman's recipe from 1967.
Buns
- 100 g butter
- 3 dl milk
- 75 g yeast (pressed yeast)
- ½ tsp salt
- 1 dl sugar
- 1 egg
- 1 liter flour (600 g)
- ½ tsp baker's ammonia
From this batch, you will get about 12-14 buns. You start by melting the butter and pouring it into the milk. The yeast is finely sprinkled in a bowl and salt, sugar, egg and milk are added. Powder the baker's ammonia over it and little by little add the flour as you work the dough. Let the dough rise for 10 minutes. Work with the dough yet again, and then put it on the baking table and shape it into little buns that will rise again on a baking tin and painted with eggs before they are baked in 250 degrees for 5-10 minutes.
Shrove Tuesday buns – Hotwall
- 6 buns
- 2 dl heavy cream
- ½ dl melted butter
- 2 eggs
- 1 tbs sugar
- lemon zest
- 150 g almond paste (note: An older recipe from 1879 by Charles Emil Hagdahl calls for ground almonds, sugar, lemon zest, vanilla and succade. When I've made this almond paste myself, I usually roast the almonds a bit as well.)
Let the newly baked buns cool somewhat, and cut out a lid on each of them with a fork.
With the fork, dig out most of the crumb. Mix it in a bowl with the almond paste, cream, yolks, butter, sugar, and a bit of lemon zest.
Mix it thoroughly, fill the buns with it and put the lid back on.
Whip the egg whites to a foam with a bit of sugar and paint the buns with it. Glaze them in the oven on high heat and serve in deep bowls with milk that has been brought to a boil together with vanilla. Many also serve it with cinnamon.
Personally, I'm a heathen who don't like to soak the buns like that, so I serve the milk separately.
