Crocodile Semla

Here's how:

• 1

  Here is the recipe for the basic dough.

• 2

  Once you've mixed the dough and let it rest for 30 minutes, divide it into five portions and shape each portion into a ball.

• 3

  Roll out each piece of dough to the size of a dinner plate and prick it with a fork; place the dough on a baking sheet lined with parchment paper and cut it into eight cake slices using an oiled knife or pastry wheel; let it rise with the cake slices still intact.

• 4

  Place the baking sheets in a turned-off oven with only the light on and let them rise for 50–60 minutes, or let them rise at room temperature, covered with a kitchen towel, for 90–120 minutes.

• 5

  Bake the dough at 220 °C for about 12–15 minutes, or until it turns a nice golden brown.

• 6

  Once the dough has cooled, you can carefully remove the cake pieces and cut them in half, like a semla.

• 7

  Brush green-colored glaze onto the top of the upper part, dip it in green-colored coconut, and let them dry; cover the lower parts with plastic so they stay soft.

• 8

  On the bottom layer, pipe on vanilla cream and jam. Pipe whipped cream around the edges to form a border using a plain piping tip, or simply cut a hole in a piping bag.

• 9

  Place the green coconut cap on top of the whipped cream, pipe on the eyes using a little whipped cream, and press the chocolate candies into place.