"Semlor" are Swedish buns filled with cream and almond paste, traditionally eaten on "fettisdagen", which translates to "the fat Tuesday", and is the day before Ash Wednesday. This year (2015) "fettisdagen" (also called "semmeldagen") is on 28 February which is today!

Step 1: The "mise En Place"

Bring your bag with the semmel kit and put everything in place:

A box with slices of almond paste
A thermos with cream
A box with a box with powder sugar and a strainer
A bag with 12 buns
A bowl with an electric mixer
A knife
A spoon
A spatula

Step 2:

Take a bun and cut off the top, which will become "the lid of the semla"
Remove some crumbs from the bottom
Put a slice of almond paste where the crumbs used to be
Put back the crumbs on the almond paste

Step 3: Whip the Cream

Remove the mixer from the bowl, pour the cream from the thermos into the bowl and whip it
Optional step: mess it up a little, and splash some cream on the table.
Required step if optional step was selected: clean up the mess

Step 4: Continue With a Whole Bunch of Buns

Cut the top of all buns
Take out crumbs and put almond paste in all buns
Put a scoop of whipped cream on each bun

Step 5: Almost There...

Put back the lids on top of the cream
Put a small amount of powder sugar in a strainer
Gently knock on the strainer and let the sugar fall like snow on each lid

Step 6: Time to Enjoy!

Now is the time to bring some friends and enjoy the semmels. But wait - there are some things that are not very clear in this instructable.

How do you do make the buns? Simple, just follow steps 1-13 in this recipe

How much cream and almond paste do you need? Really depends on your taste, but 300 ml of unwhipped cream and 200 g of almond paste should be enough. And the powder sugar? Very very little.

Enjoy!