This recipe makes 6 Swedish Semla Buns and I adapted it from this fantastic recipe created by Bronte Aurell of the Scandinavian Kitchen. The Scandinavian Kitchen is an awesome little Scandi cafe in central London, so if you're from London or just visiting, I'd definitely check it out!
Ingredients Used:
For the buns:
12g fresh yeast (or 6g active dry yeast)
40g melted butter
125ml whole milk
20g caster sugar
1 pinch salt
½ tsp baking powder
1 egg, lightly beaten
1 tsp ground cardamom
Approximately 150-200g plain bread flour
For the filling:
50g Marzipan
A dash of milk 250ml whipping cream
1 tsp vanilla sugar or extract Icing sugar to dust
* Note: The original Scandinavian Kitchen recipe also includes a dollop of custard or Crème Pâtissière. I simply chose not to include it because I'm not a fan.*
Directions:
Add your sugar and stir, then add half of your flour as well as the salt, baking powder and ground cardamom. Add ½ egg an egg and preserve the other half for brushing your buns before baking.
Mix well, and then add the rest of your flour bit by bit until your dough is sticky but not wet. Do not add too much flour or you will have dry buns. Nead for 5-10 mins, then cover and leave to rise somewhere warm for 30mins.
After 30 mins, knead your dough for 5mins and then cut into 6 even pieces. Roll each piece into a ball and then leave to rise again for another 30 mins.
You then brush your buns with egg wash and bake on 200ºC for 8-10mins.
As soon as you remove your buns from the oven, cover with a damp cloth to avoid cracking.
Once cooled, cut a lid on each of your buns. Remove a third of the inside of your buns and combine the crumbs with your marzipan and milk. Then spoon your filling back inside your buns.
You then need to whisk your thick whipping cream with your vanilla essence until thick. Once thickened, pipe the cream on top of your buns. Place the lids back on your buns, and then sprinkle icing sugar over the top.
Traditional Danish heart Christmas decorations make for a perfect Scandi addition to your Christmas Tree. Known in Denmark as a "Julehjerte", these woven heart baskets are often hung from Christmas trees and filled with candy. I have seen many Danish heart Christmas decorations made out of felt and paper, so I decided to create a crochet version. After searching online, I found one tutorial in English written by Allison Baker. As I am a crochet novice, I personally struggled to get to grips with this pattern without a visual tutorial, so I decided to create one myself!
I have adapted some of the steps from Allisons tutorial and have tried to simplify her instructions, but if there's anything you need help with please don't hesitate to ask in the comments below.
Here are a couple of websites that helped me to read crochet patterns, count stitches and single crochet.
Stitch abbreviations I will be using -
Ch : Chain
Sl St : Slip Stitch
Sc : Single Crochet
- x : Number of stitches between each marker (including the stitch the last marker is in)
Also, when the step says for e.g "(2 sc in next sc. Sc in next sc) 3 times", this means you need to put 2 sc into the same stitch then a normal sc in the following stitch. You'll then want to repeat this 2 more times.
Suggested Yarn and Crochet Hook Size - I used worsted weight yarn and a 3.00mm crochet hook as they were only $0.99 CAD/£0.60 GBP each from the craft store. However, you can simply adjust hook size to get a smaller or larger heart pattern.
Learn how to make a Christmas Spiced Rum & Eggnog Cheesecake using only 9 ingredients. This hygge dessert makes for the perfect Christmas pudding.
Ingredients:
For the base:
300g Digestive Biscuit Crumbs (approx.28 biscuits)
4 Tbsp Caster Sugar
150g/10 Tbsp Melted Butter
For the topping: 844g Cream Cheese, softened
250g/20 Tbsp Caster Sugar
4 Tbsp Plain Flour
225ml Eggnog
3 Large Eggs
2 Tbsp Spiced Rum
1/2 Tsp Ground Nutmeg plus more for decoration
Directions:
Preheat oven to 170°C / 340°F.
Step One : In a medium bowl combine digestive biscuit crumbs, sugar and butter. Press mixture firmly into the bottom of a 25cm springform cake tin. Bake in preheated oven for 10 minutes. Then place on a wire rack to cool. Preheat oven to 220°C / 430°F.
Step Two : Combine the cream cheese, sugar, flour and eggnog; fold together to mix. Then whisk together with the eggs, rum and nutmeg. Pour mixture over cooled biscuit base. Bake in preheated oven for 10 minutes. After 10 minutes reduce oven temperature to 120°C/ 250°F and bake for 45 minutes, or until centre of cake is barely firm to the touch.
Step Three : Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim. Refrigerate for 4 hours or more before serving. Enjoy!
]]>What you will need : Felt Needle & Thread
Cotton Wool
Small beads [or something similar to weigh the body down]
Wooden bead
Faux Fur
Fabric Glue
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What you need:
1 (500g) packet ready to roll puff pastry -OR- 2 sheets of ready rolled puff pastry
4-5 Tbs Nutella hazelnut spread [at room temperature]
1 egg [lightly beaten]
2 Tbs Icing Sugar
Method:
1.Preheat the oven to 190°C / Gas 5 / 375°F
2.Cut the block of pastry in half, then roll out two sheets 28x33cm (11x13 in) on a lightly floured surface. Try to make sure that the sheets are about the same size. Lay the first sheet out on the prepared baking tray.
3.Very gently, score a rough shape of a Christmas tree (triangle) with a knife, just so that when you spread the chocolate you have a guide for where the tree will be.
4.With the back of a spoon, spread the Nutella thinly in the drawn area.
5.Next, place your other sheet of Puff Pastry over your chocolate tree shape.
6.After you've created a 'sandwich' with your pastry sheets you will need to cut out your Christmas tree shape. Your pastry should be thin enough to see where you put your chocolate. If it's not, just cut where you think the shape should be. Tip : I pressed the blade into the pastry rather than sliced so that I did not tear the pastry.
7.Once done, remove the excess edges.
8.Pressing the knife blade rather than slicing, begin cutting the pastry to form the branches, getting narrower the further up they go.
9.Then, beginning at the base, twist the pastry away from you to create the branches. Try to get in two turns on the lower branches. At the top of the tree you may only get a single twist in the top branches.
10.Bake in the preheated oven for 15 to 20 minutes, or until risen and golden brown. Optional : For added decoration, sprinkle some icing sugar or coconut flakes over your Christmas tree to create snow. Enjoy!
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