Semla and Other Easter Treats

We were invited for Easter breakfast and again later for dinner. PM is a great cook, particularly a great baker. Here's what the table looked like for breakfast.

PM baked the semlor (plural I was told for semla).  Here's a snippet of what graphicgarden tells us about semlor.

The name "semla" originates from the Latin word "simila", which means fine wheat flour. They are big buns, divided into two and filled with whipped cream and almond paste. Many people like to eat them in a bowl of hot milk, which is the traditional way, while others (including me) prefer to eat them as they are.

 They also have a recipe on the site.

On the table above is a round cake called babka.  Robert Klose in the Christian Science Monitor writes:

Babka! The aromatic centerpiece of the Polish-American table for generations, ours not excepted. In the New Jersey town where I grew up, Tatarowicz's Polish Deli was the source of the manna. I recall Christmases and Easters when the line of eager, restless babka-eaters stretched out the door and down the street. Once inside, the smell was intoxicating, as was the sight of the lightly browned, round pillows of delight, heaped on the counter, warm out of the oven.

Here's a close up photo:

Here's the babka up close.