Available at Fika January - March
This is a cardamon bun with its top cut off, filled with almond paste and whipped cream. The moist bun, nutty paste and gooey cream is a heavenly combination when you get it all in one bite.
The tradition of eating Semla goes all the way back to the Middle Age. The day before the fasting started people normally had a big feast and a Semla for dessert. It helped to fill them up for the 40 days long fasting that went on to Easter. Originally it was just a bun, overtime the cream and almond paste got added.
The day got called Fat Tuesday and is the official Semla Bun day.
Just in Sweden we eat 40 million Semla buns a year. It is the second most popular pastry after the classic Prinsess cake. On Fat Tuesday around 5 million Semla buns are sold and imagine all the buns that are made at home, on top of that.
Back in the days bakeries could get fined if they started to bake the Semla before Fat Tuesday. In modern time the official Semla premiers on Boxing Day. Some people still stick to the tradition of only eating Semla on Fat Tuesday but most people just can’t wait. The Semla is just too good to have once a year.
It is hard work to be a Semla. Every year a lot of Semla-experts like to have their say. It has to be moist, sweet, generous, small, big, rich, elegant and the list goes on. Newspapers normally have an expert panel to crown the Semla of the year.
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