I like semlor ( lenten buns ) as well, I adore them actually, I want to try your version with lingonberry in the cream it sound very nice, I suppose one could do all sorts of colour, blueberry might be good too. That pudding looks great too. I'll just post the modifications one can do to your semlor recipie to make them in a more more swedish style. Make the buns as in Pille's recipie. If you like cardamon you can increase the amount by a factor 2 ( I do ) and probably even more, I make them with less butter, probably 3/4 the amount of butter in Pille's recipie. Cut the top off completely at the same height as Pille's cut. For a marzipan filling take out as much of the insides of the bottom part of the bun as you like. Take as much marzipan as you like ( within reason or the marsipan flavour will dominate the rest, the filling should also roughly fit in the hole ) mix it with the part of the bun that you removed, and mix it with some cream or milk to give it a somewhat smother consistancy. Put the bread, marzipan and cream/milk mixture back in the hole. You can also make an almond filling: Take 2 to 3 parts almond depending on how you want to balance sweetness and almond taste, take 2 parts of sugar and 2 parts milk or cream. then either run everything in a mixer and the mix in the insides of the bun just as in the first recipie or grate the almond first and then mix it with everything else. After making a filling and putting it in put some cream on, naturally use freshly whipped cream and not something nasty out of a tube. Put the top back on sprinkle with flor sugar. If you make a sweet filling you might want to skipp the sugar in the cream. I tend to eat the lid of a semla first, then go to work on the rest of it. Lots of people also eat it in a bowl with some hot milk in it. My dad who doesn't like whipped cream pours the milk over his, making most of the cream go into the milk, I tried it that way but prefer to eat them in a normal fashion Semlor are fantastic to eat and the homemade ones tend to taste much better than most pastry shop ones. They taste best IMO when the bun is still a bit warm from the oven.