Swedish cinnamon buns in the making

As some of you may know I love baking and get quite nerdy about it. When I see the dough rise and the gluten threads grow I get so happy. This cinnamon bun dough ended up being four times the size and I had to stop the rising because it would fit in the bowl any longer. Swedish cinnamon buns are one of my absolute favorites, both to bake and eat. It works just well with dry yeast as fresh yeast, you just need it to be a little warmer. Anyway, these buns turned out so well and I’m actually gonna have one now. Yum!


My home baked semla result

When I started with my semla dough yesterday I didn’t look at the clock and it was already afternoon, around 2pm, which means that I wouldn’t be finished in time. So, it takes quite some time to make semlor, just the time with the rising of the dough it self is about 5 hours in total. But, in the end it it so worth it. I know I said that I would post the recipe but let me know if you want it and I’ll write it down.

 


My home baked semla result

When I started with my semla dough yesterday I didn’t look at the clock and it was already afternoon, around 2pm, which means that I wouldn’t be finished in time. So, it takes quite some time to make semlor, just the time with the rising of the dough it self is about 5 hours in total. But, in the end it it so worth it. I know I said that I would post the recipe but let me know if you want it and I’ll write it down.

 


It’s time for some baking, Swedish delicacy semla

 

Yesterday was Martin Luther King day and for many people, they have the day off. I did some photography, walked around in Venice. It was a beautiful day, warm and sunny. We’ve had really boring weather this winter, a lot of rain, but the good side is that the California drought is almost gone.

Anyway, it’s the time of year for a very special Swedish treat, semla. A cardamom bun with almond paste, whipped cream and powdered sugar on top. Yum! So, that’s what I’m doing today, baking a Swedish delicacy. I will check in later with some photos from that and a recipe.

A little short info about the semla: Today, the Swedish semla consists of a cardamom-spiced wheat bun with the top cut off and is filled with almond paste and topped with whipped cream. The cut-off top serves as a lid and is dusted with powdered sugar.


It’s time for some baking, Swedish delicacy semla

 

Yesterday was Martin Luther King day and for many people, they have the day off. I did some photography, walked around in Venice. It was a beautiful day, warm and sunny. We’ve had really boring weather this winter, a lot of rain, but the good side is that the California drought is almost gone.

Anyway, it’s the time of year for a very special Swedish treat, semla. A cardamom bun with almond paste, whipped cream and powdered sugar on top. Yum! So, that’s what I’m doing today, baking a Swedish delicacy. I will check in later with some photos from that and a recipe.

A little short info about the semla: Today, the Swedish semla consists of a cardamom-spiced wheat bun with the top cut off and is filled with almond paste and topped with whipped cream. The cut-off top serves as a lid and is dusted with powdered sugar.