Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Semlor Recipe (Sweet Almond Buns)
Semlor buns were originally eaten in Sweden on Fat Tuesday before the start of Lent. Now that Sweden no longer observes Lent, these buns are eaten at all times during the winter and are even a special Easter treat for some. Everyone seems to enjoy these soft sweet rolls, filled with almond paste and topped with whipped cream. Most Swedes in the Stockholm area scent their buns with cardamom, but we chose to use nutmeg. Nevertheless, the choice is up to you!
Yield:8-10 semlor buns
Level of Difficulty:Easy
Cook Time:1 Hours
Prep Time:1 Hours
- 5 1/2 tablespoons
- 1 cup+1 tablespoon
- 1/2 teaspoons
- 1/4 cup
- 1 teaspoon
freshly ground nutmeg
- 3 2/3 cups
all purpose flour
- 2 teaspoons
active dry yeast
- 1 teaspoon
- 1/3 cup
- 1 tablespoon
confectioners’ sugar (optional)
- 1/4 cup
Bread crumbs scooped from center of semlor buns
- Half Pint
heavy whipping cream
- 1 teaspoon
vanilla extract (optional)
- 2 tablespoons
granulated sugar (optional)
Melt butter in a saucepan and add milk, bringing mixture between 110 and 116 degrees Fahrenheit (43 and 47 degrees Celsius).
Place warm liquid in the large bowl of a stand mixer add egg and mix for ten seconds with paddle attachment.
Combine dry ingredients (salt, sugar, nutmeg, all purpose flour, yeast and baking powder) in a large bowl and add to milk mixture in three stages on low speed.
Once flour and milk mixture are incorporated, switch to hook attachment and knead on medium speed for six minutes or until a smooth, elastic dough has formed.
Remove dough from mixing bowl, lightly oil sides of bowl and return dough to bowl. Cover top of bowl with plastic wrap and allow dough to rise in warm place for 30 to 60 minutes or until doubled in size.
Evenly divide dough into 8 or 10 pieces and roll into balls, using a cupping motion with rolling hand, on a slightly dampened wooden cutting board.
Place dough balls on a parchment lined baking sheet, cover with plastic wrap and allow to rise in a warm place for 30 minutes, or until doubled in size.
While rolls are rising, preheat oven, to 425 degrees Fahrenheit (219 degrees Celsius).
Bake rolls in preheated oven on center rack for about 10 minutes or until nicely browned.
Allow buns to cool on a wire rack for 30 minutes before filling.
For the filling: Cut tops off of rolls, about half of an inch down and place tops off to the side.
Scoop out crumbs from the center of bottom parts with clean fingers or a spoon and place in a small bowl.
Add almond paste to bowl and, using a fork, mush with bread crumbs and milk until a pudding-like consistency has been achieved. Taste a tiny bit and add powdered sugar, if you would like a sweeter filling.
Whip cream to a medium peak and add vanilla extract and sugar to cream, if you desire a flavored whipped cream.
Fill buns with almond paste filling, top with whipped cream, and place tops of buns on top of the whipped cream.