This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
Join Johanna for a Swedish seasonal bun class with Semlor (cream buns) for Fat Tuesday! Even if these traditional buns are intended for Fat Tuesday, in Sweden you can find them in cafes and bakeries already from New Year all the way to Easter. Semlor is baked with a yeasted cardamom-flavored enriched dough, similar to a dough for cinnamon buns, but slightly lighter textured. The dough is shaped into round buns and when baked they are filled with almond paste and whipped cream. They are scrumptious! Today, there are many different variations of this bun, but Johanna will teach how to bake the most traditional one, the one she grew up having every year around Fat Tuesday. This class will also teach you how to shape parts of the dough into rolls filled with almond paste.
Semlor - Swedish Cream Buns
Almond Rolls (shaped like a cinnamon bun but filled with almond paste)
Equipment and Ingredient List for the class found here; check before buying a ticket.
This menu contains the following common allergens: Egg, Tree Nuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail firstname.lastname@example.org before purchasing a ticket.
If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.
Johanna Kindvall is a Swedish cook and food illustrator based in Brooklyn. She is the author & illustrator of Smörgåsbord: The Art of Swedish Breads and Savory Treats (Ten Speed Press, 2017) and co-author of Fika: The Art of the Swedish Coffee Break (Ten Speed Press, 2015). In 2005, she created her illustrated cooking blog, Kokblog where she shares illustrated recipes of the things she cooks at home. Johanna loves sharing the flavors of Scandinavian food traditions and for the last few years she teaches baking and cooking at places like Archestratus in Brooklyn and COOK in Philadelphia.
Her illustrated work has been featured in various books and magazines all over the world. If she is not drawing, she is in the kitchen baking.
Photo courtesy of Johanna Kindvall