I lived in Sweden 12 years and bought "Semlor" in the bakeries of Stockholm and Gothenburg every year! Love them! I missed the breads and thank you for posting such a simple recipe to follow! I decided to substitute the mil with "Silk" or soy milk. The dough is rising. We'll see how it turns. Tusen tack! Liz in Texas
I make these every year and i love this recipe as it is easy to follow and works just great. Thank you so much for sharing! I could eat those buns every day for every meal...
Know I shouldn't have made'em, then I shouldn't have ate'm, but oh, they where ever so good. Thanks for sharing.