How to make the best Swedish Semla (Semlor) - Fat Tuesday Bun

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These "Semlor" remind me so much of my childhood in Sweden, it was a highlight of the year when they came into season. I could easily eat a Semla a day (some say it keeps the doctor away). Try this iconic Swedish speciality and let me know what you think!

0:00 Intro
1:08 Pre-dough
1:55 Dough
3:13 Making the buns
4:16 Filling
4:50 Brushing the buns
5:42 Whipping cream
5:50 Serving
6:44 Tasting
8:12 Outro

Ingredients (makes 24 semlor)
Pre dough
Yeast 50 g
Cold milk 3% 2.5 dl
Flour (6.25 dl) 375 g
Sugar 1 Tbsp

Karlsbader dough
Flour (6.5 dl) 400 g
Cold milk 3% 1.5 dl
Sugar (1,5 dl) 135 g
Egg yolk 4
Cardamon, freshly ground 2 tsp
Baking powder 2 tsp
Salt 0.5 tsp
Butter, room temp. 250 g
Egg for brushing 1

Filling & garnish (for 12 semlor)
Marzipan 350 g
Milk or Cream 2 Tbsp
Cream, for whipping 6 dl
Powder sugar 0.5 dl

Görgött means tasty or yummy in Gothenburg dialect. It also sums up what this channel is about; everything I think is tasty. If you like what you see, please click the 👍 button and subscribe. #Semla #Semlor #Görgött #FoodPorn #Foodie #Food #Yummy #Homecooked #Homemade #ComfortFood #homebaked #baking #sweet #Swedish