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This Swedish snack could be the world's poshest cake

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How much dough would you spend on this? Photo: Magnus Johansson Bageri & Konditori
16:37 CET+01:00
How much would you be prepared to pay for a traditional Swedish cream pastry? One Swedish baker is hoping customers will splash out a lot of dough on his gold-covered roll.

The Swedish cream bun (known as a 'semla'), is a doughy ball that oozes out a sweet almond paste and oodles of whipped cream.

Traditionally eaten only on the day before Lent, it has become a staple in fika-crazy Sweden's cake-packed bakeries and cafes.

It usually does not come covered in 18-karat gold metal leaves, but one Swedish baker has his mind set on adding a bit of luxury and flair to his country's beloved 'semla'.

"It's normal wheat flour dough and ecological almond paste. The cream is champagne-flavoured," Magnus Johansson, who runs a bakery in the Hammarby Sjöstad area of Stockholm, told The Local after his creation went viral online in Sweden on Friday.


What a 'semla' normally looks like. Photo: Camilla Degerman/imagebank.sweden.se

Inspired by a $100 gold donut created by restaurant Manila Social Club in New York's hipster mecca of Williamsburg last week, Johansson decided to challenge his American counterparts.

"We responded to that and made a Swedish version, a 'semla', which is among the most Swedish things there are," he said.

 

Världens lyxigaste semla finns nu i vår butik

Posted by Magnus Johansson Bageri & Konditori AB on Thursday, 14 January 2016

Clearly meant to be savoured, Johansson's invention is miles from last year's Swedish pastry hit, the 'semla-wrap', designed to be eaten on the go, for stressed Stockholmers.

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But if you're reading this and suddenly find yourself feeling peckish, be prepared to cough up 955 kronor ($111) for this pre-order-only version of a snack that usually costs around 30 kronor. However, some sweet-toothed gold and champagne enthusiasts have already been in touch, revealed Johansson.

"One guy came in and bought one fairly immediately," he said

Interview by Emma Lidman

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