Reviewed: Apr. 14, 2009

Thank you for sharing this recipe. I grew up eating semlor at Easter, and this year tried it myself. My first attempt was a flop - the traditional Swedish cookbook called for four packets of yeast, and gave vague instructions like add "most" of the flour and "work" the dough. I came to All Recipes in desperation, found this, and followed it precisely. The semlor couldn't have come out more perfect. Tack sa mycket!

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katrinkajo

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Reviewed: Apr. 4, 2009

I added a tad of whole wheat flour to my batch, and they came out beautifully! The only suggestion I would make is to wait to dust the semlor with powdered sugar until RIGHT BEFORE you serve them. I dusted mine, stuck them in the fridge for a few hours, and the sugar disappeared as condensation from being chilled appeared. I should know better, but they just looked so cute!

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