Despite the February cold, many queued outside the country’s bakeries on Tuesday. Most people can probably guess what they were looking for – a wheat bun with cream and…. Corinthians? Well, maybe not. But the fact is that today’s buns with whipped cream have a slightly different, older version that TV4 Nyheterna has traced to a cookbook published in 1737. In that original recipe, the buns contain, among other things, coriander, raisins and cinnamon. When master baker Gabriel Di Grado sees the recipe, he scratches his head. – What stands out is that there are no almonds or cardamom in it and the cream becomes more like a porridge, he says. Instead of whipped cream, the 18th-century buns are filled with breadcrumbs cooked in sugar and cream – and the almond mass is replaced with a slow batter made from butter-fried flour, raisins and currants. The whole thing is then covered with cinnamon and icing sugar. – Actually above expectations, you can tell they liked it, says Gabriel Di Grado after cutting into the mother of all Swedish rolls. Watch the full feature in the player above.
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Here, the expert tests the original semlan – from the 18th century: “Beyond expectations”
