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Semla season is in full swing, sending fans of these storied Swedish buns, flavored with cardamom and filled with almond paste and whipped cream, into a frenzy!
Dating back to around 1541, semlor (plural of semla, because who could consume just one?) were originally eaten by Sweden’s monarchy and upper-classes, usually every Tuesday between Shrove Tuesday and Easter, prior to Lenten fasting.
King Adolf Frederick, a ruler with an enormous appetite, devoured 14 semlor in one sitting, shortly before his demise on February 12, 1771. Unlike typical buns of the time, his were soaked in hot milk (known as hetvägg), and fancified with cinnamon and raisins. Alas, they were to be his last.
Almond paste and whipped cream further sweetened the bun in the 1930s. and over the years semlor in all shapes and sizes have filled bakery windows, from traditional semlor with cut-off tops and powdered sugar to modern takes like semmelwrap, made with flattened dough and the Princess semla, a cross between the Prinsesstårta, a traditionalgreen layer cake, and the cardamom bun. (In other parts of Scandinavia, semlor are known as fastlagsbulle or fastelavnsbolle.)
Today’s Doodle celebrates this enduring treat in all of its delicious variations. Enjoyed during a fika (coffee break) a semla is worth flipping your lid over!
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Semla season is in full swing, sending fans of these storied Swedish buns, flavored with cardamom and filled with almond paste and whipped cream, into a frenzy!
ReplyDeleteDating back to around 1541, semlor (plural of semla, because who could consume just one?) were originally eaten by Sweden’s monarchy and upper-classes, usually every Tuesday between Shrove Tuesday and Easter, prior to Lenten fasting.
King Adolf Frederick, a ruler with an enormous appetite, devoured 14 semlor in one sitting, shortly before his demise on February 12, 1771. Unlike typical buns of the time, his were soaked in hot milk (known as hetvägg), and fancified with cinnamon and raisins. Alas, they were to be his last.
Almond paste and whipped cream further sweetened the bun in the 1930s. and over the years semlor in all shapes and sizes have filled bakery windows, from traditional semlor with cut-off tops and powdered sugar to modern takes like semmelwrap, made with flattened dough and the Princess semla, a cross between the Prinsesstårta, a traditional green layer cake, and the cardamom bun. (In other parts of Scandinavia, semlor are known as fastlagsbulle or fastelavnsbolle.)
Today’s Doodle celebrates this enduring treat in all of its delicious variations. Enjoyed during a fika (coffee break) a semla is worth flipping your lid over!