11:38 ''Snuffbox, small, usually ornamented box for holding snuff (a scented, powdered tobacco). The practice of sniffing or inhaling a pinch of snuff was common in England around the 17th century; and when, in the 18th century, it became widespread in other countries as well. Table boxes can still be found in the mess of certain old regiments - often in the traditional 'ram's head' style - and a communal snuff box is kept in the House of Commons in the UK parliament. People of all social classes used these boxes when snuff was at its peak of popularity. '''
Swedes eat millions of semlor during the season of semlor! On “Fat Tuesday”, the day they traditionally are eaten, about six million are sold. ONE day! 😅
Yes, every Swedish person has had semlor. Like he said in the beginning, we have a special day for it in February: "Fat Tuesday". Every workplace in Sweden will serve these for the afternoon fika on Fat Tuesday. They are actually quite easy to make, but most people by them at a bakery or just the local grocery store.
the onely swedes that don't eat them are those with almen allergy and bakers. every bakery whip out about 5000 of these a week, every week for about 2-3 munth before and almost 10000-20000 a day just before fat tuesday. I live in a smaler city with ca 70000peaple and we have 3 big bakerys. every swed get one at school, work, extra ackivety and at home, and we make difrent variants of them in sice, amount of creem and filling (we even use safran in the bun for christmas). this is the one pastery every baker can do in there sleep after one fat tuesday. (there even are specal cuting machins for this pastery alown.
One thing you need to know, if you come to the swedish speaking part of Finland and ask for a "Semla" you will get something completely different, here we call those "Fastlagsbullar"
During the right period, you can get them in almost all stores, and bakeries. But you should go for the bakery ones because they make them fresh at the location. Many variants exist.
A snuffbox is a box in which you store your snuff, or snus in Swedish. A tobacco you put under your lip. Do they sell them in Sweden? Haha 😂You can find them EVERYWHERE in Sweden the weeks around Fettisdag. Bakeries, Supermarkets even some Gas Stations will sell them. You can probably get it at a bakery any other day, but that is not how we do it in Sweden. We eat them in February, and especially on Fettisdagen. Also, you eat the lid first 🤤
Snuff is snorted thru your nose. Not the same thing as snus. I think the guy in the video got the two confused. Cause there isnt really a English term for snus. Some people call it "drip"
Cajsa Warg (23 March 1703 - 5 February 1769), Swedish cookbook author (probably the best-known such in the Swedish culinary history) and our most well know cook, save for a few modern (post WWII) ones.
Actually he had a very large dinner where the Semla was only the last thing on that dinner table, and he died not of the dinner, but just got a stroke. In the modern semla, he forgot the almond paste under the wipped cream
Speaking of crazy stories from Swedish history, you should check out the story about the Swedish warship Vasa. The ship sank outside Stockholm harbour in 1628.
If you want to watch a quite weird Swedish related topic, have a look at Sweden Hill in Japan. A town in Japan looking as Sweden. If you just see it you would really thing it's from Sweden. The main difference is of course the signs that is in Japanese and the fire hydrant.
Yes, there are few Swedish people who haven´t tried a semla. They are sold during a limited period of time (longer nowdays, though). Probably for about 2-3 months, after New Year`s and before Easter, approximately. It is a very important time for bakeries and cafés. There are even judging panels in the daily newspapers trying different semlor and grading them - so that customers know where to go and get the best semlor in town! Each year there are also new ”trendy” varieties of semlor launched. Sometimes a success and sometimes not so much…. I have made my own only once - they were good but The recipe I followed was quite complicated regarding how to make the buns. In my family we, usually, get them from Tösses bakery in Östermalm, Stockholm. Delicious! I still prefer them they way my grandmother served them - with varm milk. Much easier to eat that way (with a spoon or a fork). To me, therefore, it’s more of a dusch and desert than a pastry. But most people do not have it with warm milk. And I only eat it like that (and call it ”hetvägg”) at home - not in a café or at work during the traditional Fettisdags-fikat.☕️
I saw semlor in my local store last week and I think it's just nuts. They are to be eaten around March 1:th, next year the "Fettisdagen" are celebrated February 13:th. If you'll be eating them all year around your body soon will be looking like the bun itself 😅
Then I eat a semla I will get the one with almond paste and whipped cream (we have many different sorts of semlor). Then I eat the lid first after that I powder over with some cinnamon and after that I pour over some warm milk on the cream and around the semla and eat it with a spoon and this is called hetvägg:) I think it is the best way to eat a semla I strongly recommend
Snuff (snus) is ground up tobacco. At the time it was dry and snorted. Now it is a wet mix of tobacco and some spices and is used by putting it under your upper lip. It's the most popular drug used in Sweden. I'm not sure, but around 20% uses it. Everybody in Sweden eats semlor, traditionally they're only made from Easter and a week or so after, but nowadays you can find them at most of the year. When I was served hetvägg as a child, it was just the regular/modern semla with hot milk.
Modern Semla is really easy to make, just a wheat bun, Almond paste and whipped cream. And if u dont like almonds, you can replace the almond paste with vanilla custard 🙂🙃
I think eating semla in a bowl with milk depends on local traditions. I've never eaten semlor with milk (still haven't) but it seems more common in the city I moved to.
If I'm not wrong, you're in the UK and if you're in or near enough to London, there's a bakery (The Swedish Bakery, also called Bageriet) that make them during the weeks around Shrove Tuesday. The modern version at least. It's on Rose Street. But yeah, as far as I know, they (like over here) won't have them during the "off-season" part of the year.
I make about a trillion (ok, 50) semlor every february because for some reason my family is under the impression that I'm a baker. I'm not. I'm a chef. Get it straight. But I love to bake, and I love my family so I only grumble a little. It's actually not that hard and doesn't take that much time. I cheat by buying almond paste at the store and boiling the buns is only for making hetvägg, not modern semlor. Some people gets a bit intimidated because a family of four doesn't need 20-40 semlor, but any odd recipe if for that amount. But problem solved easily as you could just chuck the buns in the freezer and have as a sweeter bread treat for fika, with just some melted butter and/or some jam.
We usual make buns and fill them and add cream and put it in an plate and than put hott milk on or around the bun and est with an spon. But i have never boild the bun itself!
snuffbox ``nusdosa`` is a box to put snuff ``snus`` inside, i have 2 in silver that my great grandpa used. we use more snuff than ciggarettes in sweden, you even had snuff in britain back in the day.
Kajsa Warg made this recepie but we don't eat semla this way today😊 if you come to Sweden, you have to come in february. Thats the time for semlor 😀 you are so welcome.
There is a town in japan called Sweden Hills (スウェーデンヒルズ, Suēden Hiruzu) is a Swedish-style village in Tōbetsu, Hokkaidō. en.wikipedia.org/wiki/Sweden_Hills th-cam.com/video/pxUbDOIMukU/w-d-xo.html&pp=ygUSc3dlZGVuIGhpbGxzIGphcGFu
"Snuff" is tobacco which you snort. Not common in this day and age, but it was in the 18th century before there was chewing tobacco and later, also cigarettes. Oh, and also snus in present day. :P A very typical swedish thing, and it is still banned in most places in the world. I think in Europe, it's avaible in ofcourse, Sweden, Finland and also in a few countries in the Balkans. Then it is also avaible in Canada and the US. Also, semlor is a seasonal thing. They sell them in both stores and bakeries between December and April I think. But they're unavaible after April till the next December. Hetwäggar med Mandel is not something you would get your hands on anywhere though unless you make them yourself. :)
yes most people in sweden has has semlor ussaky for sale in febrary, bot that hard to make yourself thou good to drink a glass of milk to it but eat it "dry"
I used to work at a bakery, i've made THOUSANDS of semlor. I have never baked or eaten these types of semlor. Hetvägg is something that only old people eat (according to my experience at least). The "modern semla" in the clip is totally not a modern semla, a semla without almond paste in the middle is just wrong. Just some bread and cream isn't the best experience, you need the almond center (we usually mix it with some of the bread that we got from emptying the bun and a little bit of cream or milk to get a smooth batter) and some powdered sugar on the top. It isn't that hard to bake a regular Swedish semla, the hardest part is making the buns (and they're just regular wheat buns). I don't know if you have almond paste in the stores in England? All the stores here has "mandelmassa" ("almond mass") in the baking department, right next to the marcipan.
the filling is not difficult. but can't you buy ready made smooth cardamom buns. Here in Sweden, ready-made bread like this is available all year round. I haven't tried hetvägg myself, but I like old-fashioned semlor
What a mess! But I promise, it's very delicious! 1 Semla once a year is a must and because I only eat 1 each year, I never get tired of it! It's a tradition!
Mmmm, semla. Tasty heaven. I'm not particularly curious about the 18th century variant though; modern semla ftw. Actually, scratch that; I'd go with that version without the milk.
Adolf Fredrik is maybe the most unknown king in Sweden' s history (counting "Sweden" from 1523). Only a single biography is written, only a few years after he died, and not much information about him as a persson. He seems to have kept a sincere interest for sience and natural history; showing experiments for his wife. They were both fascinated by Linnaeus on his heights of fame. Both collecting natural history, the queen fanatic on beatiful corals, seashells and insects, while the king had a more sincere interest for snakes, lizards and fishes in alcohol - and stuffed birds. I think he was curious, while she wanted to impress. If he actually made many snuffboxes I doubt... But they brought much of Europe to Sweden. The reason he became Swedish king at all was due to political pressure from Russia. The history of "semlor" is much better known than that of the king - maybe because he had no power.
He could eat 7? I sincerely doubt that! Whenever I’ve eaten just 2 semlor I’ve felt really nauseous afterwards. I could not imagine 7 or 14, not even small ones.
Never have i. You dont have eggs in and the almond in my likeing its supose to be smoth. When you have pulled the bun out of it self and you put the almond back in to the hole, then you shell sprinkle on the top , then you put back the led. Then you spred some icing säger on The top. Now you warm up Milk, pour it in to a deep plate , and lie donwn the bun in the Milk. Very Nice, but today you havevit on a dide and a cup of tea or coffe. Sometimes when i look AT this i Wonder were they get the info from. Is the same what the weird tings we do. I am thinking and wondering what planet they comming from. You find the real receptet, If you googla SEMLA. My spelning and grammatik is not so good. But this is what you get. Hope you understsn😊
Almond paste shouldn't be smooth like marsipan. It's supposed to be crunchy. ... and that recipe is a genuine Kajsa Warg recipe, so it's very accurate.
There is a season for Semla, its around the easter fast! Its befor the fast.. fill up befor going in to the fasting! Now its more of a pastry, becuse there is no chistians anymore.. at lest non that follow christian rules! In anyway no fasting anymore, so the story about the pastry thats that good its worth to die for, is a urban legend! And if you ever get to sweden and eat a Semla, remember this, there is no way to eat a semla with dignity, you supose to bite in and get cream and powder sugar at least on your nosetip!
His Swedish pronunciation sounds very sing-songy and unnatural. You do not say it with a up-down-up-down intonation like that. I'd attempt to describe it but I'm really rusty on my phonetics and linguistics in general
@@elderscrollsswimmer4833 I like them best with vanilla curstard =) but to be honest, I'm not a fan of cream or dry bread (which is a risk unless you go homebaked or a fancy bakery) so I would probably choose something with chocolate instead. Like kladdkaka, can never go wrong with that!
Swedes eat millions of semlor during the season of semlor! On “Fat Tuesday”, the day they traditionally are eaten, about six million are sold. ONE day! 😅
11:38 ''Snuffbox, small, usually ornamented box for holding snuff (a scented, powdered tobacco). The practice of sniffing or inhaling a pinch of snuff was common in England around the 17th century; and when, in the 18th century, it became widespread in other countries as well. Table boxes can still be found in the mess of certain old regiments - often in the traditional 'ram's head' style - and a communal snuff box is kept in the House of Commons in the UK parliament. People of all social classes used these boxes when snuff was at its peak of popularity. '''
Swedes eat millions of semlor during the season of semlor! On “Fat Tuesday”, the day they traditionally are eaten, about six million are sold. ONE day! 😅
You should try semlor when you come here, they can be found almost everywhere in the early spring/ late winter❤❤
Yes, every Swedish person has had semlor. Like he said in the beginning, we have a special day for it in February: "Fat Tuesday". Every workplace in Sweden will serve these for the afternoon fika on Fat Tuesday. They are actually quite easy to make, but most people by them at a bakery or just the local grocery store.
Can confirm. Every swede has had several semlor.
Not the hetvägg version. The modern one.
Yes you can buy Semlor at food stores or bakery the modern version if you want het wegg you have to boule it in milk!
the onely swedes that don't eat them are those with almen allergy and bakers. every bakery whip out about 5000 of these a week, every week for about 2-3 munth before and almost 10000-20000 a day just before fat tuesday. I live in a smaler city with ca 70000peaple and we have 3 big bakerys. every swed get one at school, work, extra ackivety and at home, and we make difrent variants of them in sice, amount of creem and filling (we even use safran in the bun for christmas). this is the one pastery every baker can do in there sleep after one fat tuesday. (there even are specal cuting machins for this pastery alown.
One thing you need to know, if you come to the swedish speaking part of Finland and ask for a "Semla" you will get something completely different, here we call those "Fastlagsbullar"
During the right period, you can get them in almost all stores, and bakeries. But you should go for the bakery ones because they make them fresh at the location. Many variants exist.
Around february/march the modern version is literally everywhere. ... even my local Kebab place packs them in next to the Baklava's.
A snuffbox is a box in which you store your snuff, or snus in Swedish. A tobacco you put under your lip.
Do they sell them in Sweden? Haha 😂You can find them EVERYWHERE in Sweden the weeks around Fettisdag. Bakeries, Supermarkets even some Gas Stations will sell them. You can probably get it at a bakery any other day, but that is not how we do it in Sweden. We eat them in February, and especially on Fettisdagen.
Also, you eat the lid first 🤤
Snuff is snorted thru your nose. Not the same thing as snus. I think the guy in the video got the two confused. Cause there isnt really a English term for snus. Some people call it "drip"
@@reallivebluescat Yes, confusing 🤣
Not only do u eat the lid first, you use it as a spoon for the filling!
@@reallivebluescat Called "dip" in the south/bible belt of the US.
@@reallivebluescatIt's called "wet snuff" in english. ... and at the time if Adolf Fredrik they would have used the dry snuff, hence snuffboxes.
Cajsa Warg (23 March 1703 - 5 February 1769), Swedish cookbook author (probably the best-known such in the Swedish culinary history) and our most well know cook, save for a few modern (post WWII) ones.
Actually he had a very large dinner where the Semla was only the last thing on that dinner table, and he died not of the dinner, but just got a stroke. In the modern semla, he forgot the almond paste under the wipped cream
Hetvägg isnt even the same pastry
Back in the day, bread was often rock hard, hence, the warm milk, or other some liquid
No, he said that almost the second sentence.
Did you miss him putting the almondstuffing in the semla? I saw it 17:50
Speaking of crazy stories from Swedish history, you should check out the story about the Swedish warship Vasa. The ship sank outside Stockholm harbour in 1628.
If you want to watch a quite weird Swedish related topic, have a look at Sweden Hill in Japan. A town in Japan looking as Sweden. If you just see it you would really thing it's from Sweden. The main difference is of course the signs that is in Japanese and the fire hydrant.
You sound more accurate. Me and my grandma always made semlor :)
Yes, there are few Swedish people who haven´t tried a semla. They are sold during a limited period of time (longer nowdays, though). Probably for about 2-3 months, after New Year`s and before Easter, approximately. It is a very important time for bakeries and cafés. There are even judging panels in the daily newspapers trying different semlor and grading them - so that customers know where to go and get the best semlor in town! Each year there are also new ”trendy” varieties of semlor launched. Sometimes a success and sometimes not so much…. I have made my own only once - they were good but The recipe I followed was quite complicated regarding how to make the buns. In my family we, usually, get them from Tösses bakery in Östermalm, Stockholm. Delicious! I still prefer them they way my grandmother served them - with varm milk. Much easier to eat that way (with a spoon or a fork). To me, therefore, it’s more of a dusch and desert than a pastry. But most people do not have it with warm milk. And I only eat it like that (and call it ”hetvägg”) at home - not in a café or at work during the traditional Fettisdags-fikat.☕️
Dish not dusch!😊
I saw semlor in my local store last week and I think it's just nuts. They are to be eaten around March 1:th, next year the "Fettisdagen" are celebrated February 13:th. If you'll be eating them all year around your body soon will be looking like the bun itself 😅
Then I eat a semla I will get the one with almond paste and whipped cream (we have many different sorts of semlor). Then I eat the lid first after that I powder over with some cinnamon and after that I pour over some warm milk on the cream and around the semla and eat it with a spoon and this is called hetvägg:) I think it is the best way to eat a semla I strongly recommend
Last year was crazy, bakeries in Stockholm had lines of people outside and extended opening hours...
Not gonna lie, the guys pronunciation is funny af. He makes it sound like he's had a brain aneurysm
Your Swedish is way better! And also, at 19.34: rookie mistake! You eat the "lid" of the semla first, unless you want cream all over your face. ☝🏻
we still ask for a ``Stop`` when we go to a bar, its a little bigger jug of beer.
Snuff (snus) is ground up tobacco. At the time it was dry and snorted.
Now it is a wet mix of tobacco and some spices and is used by putting it under your upper lip.
It's the most popular drug used in Sweden. I'm not sure, but around 20% uses it.
Everybody in Sweden eats semlor, traditionally they're only made from Easter and a week or so after, but nowadays you can find them at most of the year.
When I was served hetvägg as a child, it was just the regular/modern semla with hot milk.
Possibly the most popular drug in Sweden, AFTER alcohol.
@@cynic7049 True! And after coffee :)
I love that he has a pastry pokemon in the background
Modern Semla is really easy to make, just a wheat bun, Almond paste and whipped cream. And if u dont like almonds, you can replace the almond paste with vanilla custard 🙂🙃
I think eating semla in a bowl with milk depends on local traditions. I've never eaten semlor with milk (still haven't) but it seems more common in the city I moved to.
2022 over 6 million semlor was sold here in Sweden just on fettisdagen. And a bit over 40 million semlor is sold per year :P
If I'm not wrong, you're in the UK and if you're in or near enough to London, there's a bakery (The Swedish Bakery, also called Bageriet) that make them during the weeks around Shrove Tuesday. The modern version at least. It's on Rose Street. But yeah, as far as I know, they (like over here) won't have them during the "off-season" part of the year.
I make about a trillion (ok, 50) semlor every february because for some reason my family is under the impression that I'm a baker. I'm not. I'm a chef. Get it straight. But I love to bake, and I love my family so I only grumble a little. It's actually not that hard and doesn't take that much time. I cheat by buying almond paste at the store and boiling the buns is only for making hetvägg, not modern semlor. Some people gets a bit intimidated because a family of four doesn't need 20-40 semlor, but any odd recipe if for that amount. But problem solved easily as you could just chuck the buns in the freezer and have as a sweeter bread treat for fika, with just some melted butter and/or some jam.
We usual make buns and fill them and add cream and put it in an plate and than put hott milk on or around the bun and est with an spon. But i have never boild the bun itself!
a lot also in the past is when you have dry bread you wanted soft with milk for example
snuffbox ``nusdosa`` is a box to put snuff ``snus`` inside, i have 2 in silver that my great grandpa used. we use more snuff than ciggarettes in sweden, you even had snuff in britain back in the day.
Damn now I need a semla, so off to the bakery
I'm Swedish but I have never seen a semla made like that.
Propably because you weren't alive in the 18th century.
Kajsa Warg made this recepie but we don't eat semla this way today😊 if you come to Sweden, you have to come in february. Thats the time for semlor 😀 you are so welcome.
There is a town in japan called Sweden Hills (スウェーデンヒルズ, Suēden Hiruzu) is a Swedish-style village in Tōbetsu, Hokkaidō.
en.wikipedia.org/wiki/Sweden_Hills
th-cam.com/video/pxUbDOIMukU/w-d-xo.html&pp=ygUSc3dlZGVuIGhpbGxzIGphcGFu
"Snuff" is tobacco which you snort. Not common in this day and age, but it was in the 18th century before there was chewing tobacco and later, also cigarettes. Oh, and also snus in present day. :P A very typical swedish thing, and it is still banned in most places in the world. I think in Europe, it's avaible in ofcourse, Sweden, Finland and also in a few countries in the Balkans. Then it is also avaible in Canada and the US.
Also, semlor is a seasonal thing. They sell them in both stores and bakeries between December and April I think. But they're unavaible after April till the next December. Hetwäggar med Mandel is not something you would get your hands on anywhere though unless you make them yourself. :)
Street scene at 11:24 still look the same - Myntgatan towards Riddarholmen.
If you are surprised about a Swedish town in Kansas - there's a Swedish celebrating town in Japan!
yes most people in sweden has has semlor ussaky for sale in febrary, bot that hard to make yourself thou good to drink a glass of milk to it but eat it "dry"
I used to work at a bakery, i've made THOUSANDS of semlor. I have never baked or eaten these types of semlor. Hetvägg is something that only old people eat (according to my experience at least). The "modern semla" in the clip is totally not a modern semla, a semla without almond paste in the middle is just wrong. Just some bread and cream isn't the best experience, you need the almond center (we usually mix it with some of the bread that we got from emptying the bun and a little bit of cream or milk to get a smooth batter) and some powdered sugar on the top.
It isn't that hard to bake a regular Swedish semla, the hardest part is making the buns (and they're just regular wheat buns). I don't know if you have almond paste in the stores in England? All the stores here has "mandelmassa" ("almond mass") in the baking department, right next to the marcipan.
Make the modern ones, they are easy, you buy the bun, the almond mixture is easy to make, then you just add cream and a little icing sugar.
I love how your pronunciation is better than that of the guy who did the video :)
the filling is not difficult. but can't you buy ready made smooth cardamom buns. Here in Sweden, ready-made bread like this is available all year round. I haven't tried hetvägg myself, but I like old-fashioned semlor
Snuff is where powdered tobacco meets cocaine 😂 (sort of. Meaning, you snort it).
Not to be confused with snus
They're both called "snus" in Swedish.
What a mess! But I promise, it's very delicious! 1 Semla once a year is a must and because I only eat 1 each year, I never get tired of it! It's a tradition!
They are available everywhere in a store near you
Mmmm, semla. Tasty heaven. I'm not particularly curious about the 18th century variant though; modern semla ftw. Actually, scratch that; I'd go with that version without the milk.
I have never maade a semla mysself but I buy at least one every year and even the cheap ones are amazing
I subscribe to Max. Haven't watched his videos in ages though 🙈. But watched this one before 😊
Adolf Fredrik is maybe the most unknown king in Sweden' s history (counting "Sweden" from 1523). Only a single biography is written, only a few years after he died, and not much information about him as a persson. He seems to have kept a sincere interest for sience and natural history; showing experiments for his wife. They were both fascinated by Linnaeus on his heights of fame. Both collecting natural history, the queen fanatic on beatiful corals, seashells and insects, while the king had a more sincere interest for snakes, lizards and fishes in alcohol - and stuffed birds. I think he was curious, while she wanted to impress. If he actually made many snuffboxes I doubt... But they brought much of Europe to Sweden.
The reason he became Swedish king at all was due to political pressure from Russia.
The history of "semlor" is much better known than that of the king - maybe because he had no power.
To me what the dude baker aint a semla. A semla for me is the buns whipped cream almond paste? And the top on
He could eat 7? I sincerely doubt that! Whenever I’ve eaten just 2 semlor I’ve felt really nauseous afterwards. I could not imagine 7 or 14, not even small ones.
Never have i. You dont have eggs in and the almond in my likeing its supose to be smoth. When you have pulled the bun out of it self and you put the almond back in to the hole, then you shell sprinkle on the top , then you put back the led. Then you spred some icing säger on The top. Now you warm up Milk, pour it in to a deep plate , and lie donwn the bun in the Milk. Very Nice, but today you havevit on a dide and a cup of tea or coffe. Sometimes when i look AT this i Wonder were they get the info from. Is the same what the weird tings we do. I am thinking and wondering what planet they comming from. You find the real receptet, If you googla SEMLA. My spelning and grammatik is not so good. But this is what you get. Hope you understsn😊
Almond paste shouldn't be smooth like marsipan. It's supposed to be crunchy.
... and that recipe is a genuine Kajsa Warg recipe, so it's very accurate.
I dident no about little Lindsburg in CANADA
The old days the have not got a freezor so the bread got hard so they warmt upp milk and have it with the SEMLA
Well, in this recipe they wouldn't use old stale bread.
There is a season for Semla, its around the easter fast!
Its befor the fast.. fill up befor going in to the fasting!
Now its more of a pastry, becuse there is no chistians anymore.. at lest non that follow christian rules!
In anyway no fasting anymore, so the story about the pastry thats that good its worth to die for, is a urban legend!
And if you ever get to sweden and eat a Semla, remember this, there is no way to eat a semla with dignity, you supose to bite in and get cream and powder sugar at least on your nosetip!
I think the guy in the video sound ok speaking swedish, but the melody is a bit wrong
🇸🇪🍻🍺
”He sounds really good”.
Don’t worry Dwayne, his pronunciation is actually awful. 😂
His Swedish pronunciation sounds very sing-songy and unnatural. You do not say it with a up-down-up-down intonation like that. I'd attempt to describe it but I'm really rusty on my phonetics and linguistics in general
No his pronounciation is horrible
I hate semlor xD they're everywhere in Sweden in february I think
Would you like them better with jam instead of the almond paste? You can get that, the almond ones or even both in Finland.
@@elderscrollsswimmer4833 I like them best with vanilla curstard =) but to be honest, I'm not a fan of cream or dry bread (which is a risk unless you go homebaked or a fancy bakery) so I would probably choose something with chocolate instead. Like kladdkaka, can never go wrong with that!
Dont belive what he says.he talks about FRANCE
Swedes eat millions of semlor during the season of semlor! On “Fat Tuesday”, the day they traditionally are eaten, about six million are sold. ONE day! 😅