1: Weigh all the ingredients and mix for about 5 minutes slowly, 5 minutes quickly to a smooth dough. 2: Weigh into suitable pieces and let the dough rest for 15 min. 3: Make small buns and put them on a plate. 4: Prove in a fermentation cabinet for about 60 min. 5: Bake at 200C for about 7 min 6: Allow the buns to cool properly before cutting or sawing a hat. 7: Fill the hole with Bakels Semlefilling, and sprinkle a wreath of freshly whipped cream. 8: Put the hat on and dust with icing sugar.
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