SEMLOR | Swedish Fat Tuesday Buns

[@sandykl]

I miss Sweden so much. When I was there for the first time in January, I’d eat a semla nearly every few of days…. No shame… it was my favorite pastry, especially with the roasted almonds on the sides 🥹✨Then kanellebullar, then princess cake.. People say swedens food is okay.. I had one of the best culinary experiences of my life. Pastries are FULL of flavor, breads are so so so good, coffee is just simple and delicious and the experiences are just so great. I truly miss Sweden. I’ve been wanting to make semlor for a while and this vid really helped me. I don’t have a stand mixer with a hook attachment, however. Going to see if it is feasible by hand. Tack! 🇸🇪

[@ceciliatolone]

Sweden’s baked goods are sooooo underrated!! The baking culture here is amazing! Good luck with your semlor, let me know how they turn out 😊

[@danybontecou]

My husband and I decided to do "themed dinners" every two weeks and today was my first time and I chose Swedish cuisine, for my main dish I made Swedish meatballs, and for dessert I made this Semlor recipe, and it was delicious. Great recipe, and great video.

[@ceciliatolone]

That’s so cute I love that!!! Glad you liked the recipe 😊😊

[@rahaflabban9043]

What a fun idea!

[@roseericson3828]

I live in the U.S. my family is Swedish. I just copied the address to your channel and sent it to all my relatives. Thanks it’s amazing to watch and to learn the proper pronunciation of the Swedish words. Keep up the great content. 😇

[@ceciliatolone]

Thank you so much 😊

[@sylviavegarealestateteam6546]

AWESOME tip about proofing your bread! Thanks!

[@ceciliatolone]

You’re welcome! And it works for anything that is risen with yeast. I wouldn’t really try it with sour dough though.

[@El-Rad]

Thank you for the recipe looks amazing! Heliga Birgitta be för oss!

[@meredithpottery]

❤OMG!!! Those look divine! Thank you for the excellent instruction.

[@ceciliatolone]

Thank you for your kind words 😊

[@dariusdanovan2256]

Tack för receptet ^^

[@chrisdieguez1950]

Surprised you only have 300 subs, this is really well done. May the algorithm bless you!

[@ceciliatolone]

Thank you! That’s so kind of you to say 😄

[@jg1946ify]

Loved the video, loved the recipe, loved your enthusiasm!

[@ceciliatolone]

Thank you!!

[@szilagyimate]

Surprisingly clear explanation and nice looking cake. Gonna try the recipe this weekend. Keep up the good work.

[@ceciliatolone]

Thank you! Let me know how it turns out :)

[@i.t9623]

Volim švedsku, a još više semle, šteta što ih ima samo u korizmi.

[@katrienewiel]

Keep these coming please amazing explanaition and tips love the videos

[@ceciliatolone]

Thank you!

[@rustyvetter4632]

Cecilia, thank you for your excellent videos and your enthusiasm for the wonderful stuff you make! I've eaten a lot of pastries and I've never had something quite like the semlor. I made them today and my family (and I) were amazed how good they were! My daughter in law had sent me a clip of a NY Times recipe and asked me to make them. I immediately knew I should follow your recipe instead. I had to make my own almond paste and blanch the almonds so it was a bigger project than I expected. I live in a very dry climate and the dough was a little dry when I made the rolls - I might use a little less flour next time. I'll keep experimenting because I know I'll have plenty of requests for your semlor in the future! I need to go to Sweden to compare mine to the real thing!!

[@citizenkane4831]

My grandmotheer always had her etvägg semla. But i preferred it as an bun. I also think there are to little mandelmassa in todays semlor Det är ju mandelmassan som är så god. What makes a semla so good is the mandelamassan. So less whiped cream and more mandelmassa and they would be even tastier. But that´s my oppinion

[@omarchammaa4555]

Hi lady .your's recipe sweets it's super delicious we are do't and arrived very good . We like to see more videos from you . Best regards and best wishes from me and my family to you . Good luck . We are from Lebanon .

[@aliciaincroyable5709]

I've tried to make semlör many times and with the help of this video I finally got the rolls right. They're so addictive! Thank you! And I would even say I love your commentary so much that I wish there was more. I'm not confident with my bread skills and would love more guidance on how to know the dough is ready. Window pane test, what it looks like if it's over-kneaded, etc.

[@ceciliatolone]

thank you for the feedback 🙏🏻I will definitely work on explaining more in future videos. If you want to know more about the window pane test I go a bit more in depth in the Kardemummabullar video!

[@aliciaincroyable5709]

@@ceciliatolone I saw it and it was very helpful. Thanks! I always appreciate details that let me know if I've done something correctly or incorrectly. Thanks for your videos!

[@Essaslam]

Good recipe. Not just Americans watching your channel, FYI :-)

[@ericericson4]

Another of my Grandmother's recipes that I had misplaced. I will have to make it. She served it with milk....

[@ceciliatolone]

My grandmother always served it with milk, hetvägg always reminds me of her

[@levinebette15]

Great looking buns!

[@ceciliatolone]

Thank you!

[@JohnElHanafi]

Pretty awesome! Just made the cake and it's on my insta! I ate the whole thing LOL

[@alegon2]

Thank you was awesome

[@bakedbyjeffreyaustin808]

Looks like it would be also nice if the butter in the dough is mixed with the almond paste and 200 gr egg yolks in the dough and 2 double turns and made like cinnamon rolls 🙈👍👍🥳 Egg whites instead of water for the filling. 🎉🎉.

[@rolfsvensson5777]

Thank you dear! Nice video!

[@Tellyawhat4]

Really enjoyed watching you make these. Will see if I can source almond paste in Australia. Pumpkin pie filling and Graham crackers aren't easily found here.

[@ceciliatolone]

Thank you! Let me know how it goes on your almond paste hunt :)

[@helvete983]

Hi Gloria, a new fad in Sweden with semlor is to replace the almond paste with a thin spreading of vanilla sauce / custard. It's not exactly traditional, but it is a delicious replacement especially if you or any guests are allergic to almonds.

[@TracyD2]

I never even heard of these buns. They are popping up everywhere. Now I’m determined to make them. One teeny tiny problem, I can’t have gluten. I’ll try your prof trick I usually use a heating pad in the winter but it gets dried on the bottom of whatever I’m making.

[@ceciliatolone]

Hmm I’ve never made these gluten free but if you have a gluten free bun recipe you like then you could use that and just add the almond filling and cream. Also a heating pad could be good but it can’t get too warm and it’s hard not to dry out the buns. Humidity is important when proofing 😊

[@gabbyb9418]

@@ceciliatolone there are heating pads for pets at petco/petsmart. It stays on as long as its plugged in & doesnt get nearly as hot. They're a bit pricey but if you can afford it, it could work!

[@Bommi09]

So good, delicious looking buns, I'm sure to make them soon. I'd prefer to eat it with warm milk for breakfast ;)

[@ceciliatolone]

I love eating them with warm milk! Really makes them into a dish, like a real dessert, instead of almost being a snack

[@janjabenic2172]

Love your videos, you are great! I think KitchenAid should send you a stand mixer! :) I would love to try to make these, the only thing is we don't have almond paste where I'm coming from, can I use almond meal or almond flour and mix it with something instead?

[@scottsnodgrass4361]

I am desperately trying to get some bitter almonds for my stollen. I’ve ordered them before but now my only sources raised their prices much too high.

[@happycrazygnome]

makalös engelska/amerikansk dialekt dessutom sååå bra semlor

[@declanwinter6300]

Good stuff. Maybe add instructions for hand kneading in future videos, e.g. desired dough texture?

[@ceciliatolone]

Great idea! Thank you :)

[@roberthenry4843]

Hej: My wife and I tried to make these and now we have several hockey pucks. We used active dry yeast first, then instant yeast (converting from the amount of fresh yeast you used). Also got out our scale so we were measuring in grams. The buns never would rise to twice the original size. Any ideas? Also, what is the brand name of the mixer you use in your videos. Svenska av förfäder. Tack så mycket.

[@Ca11mero]

Mycket fina! :) hade ätit upp allihop Föredrar själv att grädden är mer vispad än så, vet inte riktigt varför alla bageri använder "lös" grädde. Samma sak när man beställer något med potatismos på finare restauranger, det är alltid för löst. Vet du varför?😂

[@sueh3082]

Thank you for this mouth watering recipe 😋. I have question can I use this as a filling for cake or it’s too runny ?

[@ceciliatolone]

You could definitely use the filling for a cake! Just keep checking the consistency as you add the water, you don’t need to add all the water

[@misselik]

Only know about semlor from One Piece lmao…but great video! I’m going to try and make these

[@ceciliatolone]

Let me know how it goes if you do 😊

[@linawatioei6963]

Cant wait to make this! Any tips on how to store them? Fridge/ room temp?

[@84com83]

Eat them! (one after an other and then bake more)

[@reallivebluescat]

​@@84com83 stomach temp 😂

[@reallivebluescat]

But seriously, they need to go in the fridge since its got fresh dairy

[@heavenbound1026]

Thank you, great videos! Is there a specific cardamom I need to order? Thank you!

[@ceciliatolone]

It’s best to use coarsely ground black cardamom! But any cardamom will work

[@heavenbound1026]

Thank you!

[@lexsmith8689]

Dear Cecilia, there are two things I find missing in your recipe. The first on is that you didn´t coat the buns with egg yolk before baking them and the second is that you didn´t extract portion on the inside of the bun and didn´t use it to make the almond filling.. It would be a lot more traditional approach and I bet it would taste a bit better.. lemme know what you think..

[@martah5369]

Yes, scooped out core of the bun+almond paste+cream is a good filling.

[@SirHubertthefirst]

So making your own almond paste is actually easier than you think. Powder sugar, egg whites and almond. And mix. 😊

[@ceciliatolone]

Good to know! Thanks 🙏🏻

[@zandilions]

Is there perhaps an alternative for the almond paste? As a South African, I feel like the only option is to pay ridiculous amounts or make it myself

[@ceciliatolone]

You can grind the almonds yourself if you have a food processor. I’ve never done it myself though so unfortunately I don’t have a recipe

[@Sportsproet]

In the Netherlands a good cheap alternative for the almond paste is cooked white bean paste or apricatkernel paste for texture and add some almond essence for flavor.

[@mariannejohansson1361]

I eat my Semla by first take the lid off and eat that. Then I lick the wipping cream that floats over. After that I take a huge bite. When you are done you are supposed to have cream on your nose. If not, it was too little cream. Then I start over again on the next one. I count them carefully too compare with my friends how many we have eaten. 😊

[@JanusXX]

There is a japanese animation called One Piece, In that cartoon, there is a villain that is a giant with an absurd apetite. She is called linlin. While just a children, she goes on a mindless rampage over semla and does some really regretable things, really tragic. The real things looks delicious. I wish I could try it. Maybe I will get the courage to make it myself.

[@ceciliatolone]

Haha now I have to look One Piece up! I’ve never heard of it. Semlor aren’t all that hard to make, they do take a bit of time though.

[@_not_aiden_]

big mom im the second one piece fan to be in this comment section

[@84com83]

The old way of eating it called "hetvägg" is translated to "hot wedge"

[@Thedeepseanomad]

In my opinion it should be a bit of vanilla and sugar in that whipped cream. I know I am no alone.

[@ceciliatolone]

That would definitely make the cream really tasty! A lot of bakeries in Sweden don’t add sugar to the whipped cream because it can cause it to weep more quickly which isn’t super great in a production environment. But definitely would be delicious!

[@helvete983]

Some bakeries in Sweden swap the almond paste with vanilla sauce to cater to customers with nut allergies. Personally I prefer the vanilla sauce to the almond paste both in taste and texture.

[@Thedeepseanomad]

@@helvete983 It is fine for those with a nut allergy, but I would never order a semla without mandelmassa. I have tired it once. it is a cardamom bun with vanilla and cream. not a semla.

[@Thedeepseanomad]

@@ceciliatolone Never encountered any problems. But I eat them fresh and just add a hint of real vanilla custard or vanilla sugar into the cream.

[@LetsMakeItOfficial69]

while i listen to yung lean

[@dosboot1]

I noticed there was no egg used in the dough. Could you add 1 egg to the recipe without throwing the recipe off?

[@ceciliatolone]

1 egg should be fine! If your dough seems a bit sticky after mixing for the time stared in the recipe you can add 30-50g of flour.

[@dosboot1]

@@ceciliatolone Thanks!

[@missoutliers]

How to make almond paste? Don't think I can get it here:(

[@ceciliatolone]

I’ve actually never made almond paste myself. I don’t have the equipment at home right now either unfortunately 😕

[@arabic6732]

•100 g (3.5 oz) whole almonds •100 g (1/2 cup) granulated sugar •pinch of salt •100 ml (1/3 cup + 1 1/2 tbsp) milk •pinch of cardamom Heat oven to 200°C (390°F). Spread the almonds on a baking sheet and toast in the oven for 8-10 minutes, or until fragrant. Let cool. Combine almonds, sugar, salt, milk and cardamom if desired, in a food processor/mixer. Pulse until everything comes together, the mixture should be quite runny but with a slightly chunky texture from the almonds. Place the almond filling in the fridge while going through the next steps. Cut the tops of the buns to create a lid using a serrated knife, and make a small well in the middle of the bun using a fork. Save the crumb from the buns and add to the almond filling. Add a splash of milk to the almond filling if it gets too thick in consistency. Spoon the almond filling into the well in each bun. Lastly Pipe the cream onto each bun and place the ‘lid’ on top. Dust with powdered sugar. Best eaten the same day they are made. You could always double the amount if you need more almond filling! Good luck ;)

[@missoutliers]

@@arabic6732 thank you!

[@wakingfromslumber9555]

The original recipe from the Middle Ages is tastier , it should be eaten warm with sweetened milk, butter and almonds.

[@XiaoFury]

I was born and raised in New Orleans, yet I've never seen these cakes during Fat Tuesday or Mardi Gras. We usually eat King Cakes. Maybe I didn't go to the right bakery.

[@ceciliatolone]

They are very very Swedish! Not very well known outside of Sweden yet, but they are so delicious!

[@XiaoFury]

​@@ceciliatoloneI'll bet!

[@jfjdgjd]

@2:10 “I like the idea of tucking it in” and you smack that baby immediately after…

[@ceciliatolone]

Hahahah

[@loinslove5853]

U talk too much

[@ИринаУшакова-д9м]

Много болтаешь,противно смотреть.не надо так.

[@valerievasiliou4013]

The rest of us enjoy her talking as she bakes. She shared some great baking tips. If you don’t like it, turn off your sound.