What to taste in sweden
Taste test: What's so special about Swedish semlor?
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today on becoming Swedish we are tasting
the much-coveted
Swedish assembler I'm here today with
Emma from the local yes maybe you can
tell us a little bit about yourself and
a bit about the locals Swedish Edition
right so the local has lights in nine
different countries and I'm the editor
of the Sweden flanked and we like to be
all about building bridges between
Sweden and the international community
so in case you haven't already see if
I'm writing a monthly article currently
for the local and talking about the
progress of this so far so if you're
watching this in the future you can go
back and see those on the local SD
that's right but we're not here to talk
about the news today we're here to talk
about similar so in many parts of the
world the Fat Tuesday or the Shrove
Tuesday celebrated in in many different
ways where I'm from in the UK for
instance we call it Pancake Day and
normally you eat as many pancakes as
possible until you're completely full
and you fall over but in Sweden we have
the sander so the sampler Danton seventh
organ
um it's also called fat piece bargain
that's from Fat Tuesday what's the day
just before then starts when you eat all
the fatty food you can get your hands on
so that's from some love a wheat bun
filled with cream whipped cream and kind
of almond a paste so yes you've just
described the classic some the fun but
what is it the you that makes the
perfect summer what is that added
special thing that makes it perfect for
me the perfect one the the bun itself
shouldn't be too dry
I prefer it when it's got a little bit
less of the almond paste because I'm not
I'm quite an trip into some of the new
sampler areas that bakeries are
increasingly coming up with which use
some other ingredients than just the
classic wheat bun whipped cream and
almond paste like for example custard or
chocolate I've seen some reviews I'm not
much of a purist when it comes to some
not anything that makes it yelping is
good so we're gonna be trying Center
from three bakeries and from two of the
bakeries we have two different types of
similar so we're going to be trying the
more classic sampler like we've already
discussed and hopefully then something
that Emma might prefer we're going to be
trying some some new takes on Sandler so
the first bakery we're going to visit
today is validus brewed in solvent in a
symptom and other locations and I'm
gonna let them tell you a bit about this
and ah hi my name is Nicola and we are
here by this bird insulin to the
centrist by this rod it's a face cream
that's been around for quite a long time
it was opened in 1927 and today is the
third generation is driving the bakery
so it's still a family-owned bakery with
a lot of love for our
we currently have four scores one it's
here insulin turn essential we have
another one in Wakanda one in one of the
malaria in our newest or if you say the
center so today we are going to face two
of our stamina the first one we are
going to face is the mixed Emma it's
made with the classic cardamom but it
has common age after our own recipe I
was feeling then it has vanilla custard
it has a very light cream and then you
found out with the powdered sugar so I
tend to eat my something like this out
it's quite quite a thick layer of cream
also quite a thick layer of the almond
paste and also custard quite nice the
roll itself it's not very drawn most not
too sweet
yeah very good and the second option for
today is going to be our chocolate Samia
it's made with the cash padded dough
with chocolate then it has the almond
filling and the dark chocolate truffle
in the mean
then we clearly meet with adult traffic
problems and then we powdered it with a
little bit of sour sugar and a little
bit of cocoa just getting this out you
can see it has got a healthy dose of
chocolate in the middle it's really
quite brown from the chocolate that is
in the dough it also has cocoa powder on
top it's a bit of a chocolate feast I
got a big excited I gained this out on
the plate and I drop half of it in my
coffee so I'm gonna be drinking it for
the rest of the day
all right let's dig in I thought the
bread would be a lot drier with the
chocolate in there but it's still it's a
little bit drier than the last one but
still surprisingly good makes it less
sweet anyway because they can be a bit
too sweet and happy so there's quite
keen to say that it was quite dark
chocolate there's really one for the
dark chocolate lovers so have you ever
eaten similar in a bowl of milk
I haven't but why my mother just because
she's from northern Sweden mm-hmm I
think actually traditionally the
original it wasn't like that
milk but nowadays it's sweet thank you
I've not heard of it before on meeting
somebody in one of the bakeries today
they said okay you want the assembler do
you want it dry or in a bowl of milk
it's called ER he had to make yeah yeah
and you basically just heat up the milk
put it in the ball and the bowl but the
sound in the bowl and just eat it with
the spoon I mustn't be quite good with
this chocolate similar as well so the
nice chocolaty yeah no I mean I finished
mine a bit quickly it was good so now
we're gonna move on to another bakery
and to a bakery that is slightly more
well known I would say like stock
moments we're going to cap them which is
a very old city centre
bakery here in Stockholm I learned today
achieve that the name comes from when
the founder was setting up a bakery a
friend asked her what will you call it
and she said I don't know yet the
captain I don't know if the cat knows
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yeah yeah exactly so the cat knows well
actually that's quite a good name for a
bakery let's call it that so I've been
there today and I'm just gonna let them
tell you about the similar that we're
gonna be tasting today
always
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so cutting this I could already tell it
was like cutting butter the bread was so
light the cream was very very fluffy and
as a as a quite healthy dose of mandamus
a veritable yeah so maybe this weren't
exactly be your cup of tea
we'll see it looks quite like yeah I
think you can already tell that this one
is meant to look a little bit for sure
this is not just your neighbor if ik so
you know that there are lots of
different words for some not know in
Swedish right yeah so where I'm from I'm
from southern Sweden we don't call it
summer well we do call it a lot but we
also call it like some nothing first
login this the period just before that
yeah this would be cool and you can also
call it a spoiler quite strong on the
condom it too much of the mandamus ah
almond paste for me
scraped off a little you're allowed to
do that yeah okay um just about done
with this one so we can move on to the
the next one also from the captain
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already cutting through you could feel
pastries are a lot crispy air not did
more difficult to cut through but it has
that large chunk of cream and not so
much Mandan that said that the cream
looks very similar to the last one that
we just tried one of the first things
you said when you cut it no I mean if it
wasn't for so much Mandan Masson cream I
mean you could easily have this for
breakfast I have no idea we were talking
about this before now yes we this is
obviously called a Vienna bread peanut
butter but in English would call it a
Danish pastry I think potentially like
our people in the UK and also the US was
called a lot of things that have this
kind of pastry a Danish or a Danish
pastry even maybe even the classic
Swedish cinnamon roll would almost be a
Danish I don't know the definition if
you do you can comment below and tell me
exactly what makes a famous pastry and I
will stand corrected
it's almost like a cross on it's got
that flakiness it's a bit difficult to
eat because it kind of crumbles hmm yeah
okay so
the most different with eight today and
the messiest okay so we're now for
samplers in which I'm starting to feel
myself slowing up but the end is in
sight we just have one more similar for
one more bakery to try but before we do
I want to talk a little bit about 30
cent on
did you read 30 cents on growing up I
did read a private detective private
detective that was based in throttling
often here in Stockholm I have a copy
here from my my local library but it was
a series yes
um I think actually the only thing I
remember from it is the similar it was a
big fan of Sandler he used to eat it in
a very particular way I recall that he
eats it with the lid so I tend to get my
something like this him he would call
them Kamla your defensively cafeteria
lemons gotta stand up for freedom spurt
Amnon bore up field
Magritte
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other particles will have moonlight
Schoology which pays to shop than the
vapor has been here since my influences
and it's me es la Marck Emma and my
partner by that time who owns the place
and we have been for this 24 six years
ago
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final summer today we're at the finish
line
they've all been delicious
I just don't think samba were
necessarily designed to have five in one
day no so the last offering is from long
bodies conducted E and grown down here
on soda mom just a few stops away from
where we are it's got a lot of cream
it's um it's great little bakery I don't
know if you've ever been there man like
a nice sixties decor really nice
atmosphere people coming in during all
the time
family-owned business so we have
assembler from them today what we're
gonna be fair and impartial this is
another classic setup and they also make
a Seminole ice cream for us should I say
some the flavored ice cream I imagine
it's quick pre means almond flavored a
little bit of cardamom but the weather
has turned here in stock on the past few
days quite warm so they're so they'll
you know there was a Swedish king that
died I guess
he must have had six because I feel like
we're not quite at that stage yet 14 hmm
this was in the 18th century and so we
had champagne oh boy if you can see this
but this really quite large lumps of
almond in the almond paste these are the
Spanish almonds that they crush up after
the process doesn't have a sort of more
suppose and there's a lot of condiment
in the paste as well maybe we should
just do that thing where you leave the
Swedish piece in the plate but nobody
touches mmm yeah
so if you've ever been to Swedish pica
people tend to be too polite to take the
last biscuit or the last cake what was
your favorite classics and overall quite
like the red the first one I did like
the almond paste better for the last one
I think I'm gonna go with the first one
the first one's enough the bounders
bread looks similar yes although they
possibly get an unfair advantage from
being the first woman yeah definitely um
I might actually say this final one
simply because there was a lot of cream
but it was quite light and I really
liked the crunchy almonds in the almond
paste yes and also the quite strong kana
me flavor
what would you say is your favorite
Sendler overall crunch time classic
modern all of the Seminoles would taste
today what's your favorite chocolate
chocolate was delicious but a bit too
chocolatey for my taste
I think overall I'm gonna have to say
that the bounders blixem that was my
overall favorite it had a soft cardamom
bread just the right amount a long-gone
amount of cream and a thick dose of
mandala mass of the almond paste so I'm
gonna give that my 10 out of 10 so there
you have it that's our verdict on our
favorite semanas that we've tasted today
I'm sure you have your favorite sominus
so please write in the description below
tell us what your favorite summer is and
maybe one day I can try it when all of
these have digested yes
thanks a long time for joining me today
I'm sorry to have to put you through all
of this work kind of you can't see but
we're now surrounded by the remnants of
thanks a lot for watching become a
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that wants to know just about anything
there is to know about Sweden especially
if you are a new arrival here I'd
certainly helped me a lot and I cannot
recommend it enough see you next time
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