Around this time last year, I first learned of semla. These fragrant, airy spiced buns are stuffed with hidden pockets of almond paste or jam and piled high with whipped cream.
They are made only one season out of the year - to celebrate Fat Tuesday. The Swedish and the Finnish each have their own slightly different versions of semla. Who better to teach us about both than a Finnish chef trained in Stockholm, Sweden?
Chef Mikko Kosonen owns the DC restaurant Mikko Nordic Fine Food, which just happens to have 134 reviews and 5 stars on google. Among other clients, Chef Mikko caters for the Finnish and Swedish embassies. For the second year running, Chef Mikko is running a competition to see which semla sells the best.
I’m thrilled that Mikko took the time to explain to me the finer points of semla as well as his dogged journey towards becoming a successful, highly sought after chef.
- Swedish vs. Finnish Semla
- How a childhood in the Finnish countryside led him to a career as a chef
- The cuisines in different regions of Finland
- The effects of climate change on Finnish cooking
- Shrove Tuesday traditions in Finland
- Chef's best tips on making semla
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Chef Mikko's Famous Semla Bun Recipe
How To Contact Chef Mikko