Make This: The Swedish Classic Semla Made by Grandma and the Kids.

We invited Grandma over and made delicious Semlor, a Swedish classic. In Sweden we fill the buns with marzipan and whipped cream but in Norway and Denmark they make them with vanilla cream and jam. Traditionally Semlor should usually be enjoyed in February but in Sweden you can get them from January onwards. Homemade is best and of course Grandma makes the best ones. Get the kids involved, it’s so much fun (and messy)!

Grandma is here and she knows her stuff!

Levi is in full control...

The dough is approved!

Cut the dough into about 20 pieces (depending on how big you want them). The kids can use butter knifes which works just as well.

Roll the pieces of dough into balls, they should all be the same size.

Let them rest under a cloth for about one hour. You then have enough time to clean up and have a cup of coffee.

Whip one egg in a bowl.

When the buns are ready brush them with the beaten egg and put them in the oven.

Between 5-7 minutes in the oven (a little bit longer if they are bigger) and the buns are done!

Now the fun begins! Cut of the lid of the buns, put in the marsipan, the whipped cream and sprinkle vanilla sugar on the top.

Nam!

Approved by Grandma, phew!

Swedish Semlor:

You will need: • 75 g yeast • 3 dl milk • 150 g baking butter • 1 egg • 1 dl suger • 1/2 teaspoon salt • 11–12 dl flour • 1 tbsp kardamum (optional) Filling: • 300 g marsipan • 1 dl milk • 5 dl cream • vanilla suger (to sprinkle)

This is how you do it: Crumble the yeast in a bowl. Heat up the milk to max 37 degrees Celsius. Pour the milk over the yeast and gently stir. Add the butter, egg, sugar, salt, cardamom and almost all of the flour. Work the dough until smooth. Let it rise under a cloth for about 20 minutes. Put the dough on a floured surface and cut it into about 20 pieces (depending on how big you want them). Roll the pieces of dough into bolls, they should be the same size. Let then the ready buns rest under a cloth for about one hour. Preheat the oven to 225 degrees Celsius. Brush them with the beaten egg and put them in the oven. Bigger buns should be ready after about 8–10 min, smaller ones 5–7 min. When they are ready let them cool off under a cloth. In the meantime you can whip the cream and mix the marzipan with a little bit of milk with a fork. Then cut off the lid of the buns and put on a good layer of the marzipan, then the whipped cream. Put the lids back on and sprinkle with vanilla sugar. Enjoy!