The Swedish semla has arrived
If you visit Sweden this time of year, it’s almost impossible not to see the word semla here and there.
It’s a seasonal thing that’s way too good to be limited to a season. But it’s probably best to keep it that way, because it’s super tasty, but not exactly super healthy.
A semla is made from a soft cardamom bun, cut open and filled with almond paste and a ridiculous amount of whipped cream. Simple, messy, and impossible to eat politely.
Its history goes back to Fettisdagen (Fat Tuesday), the last big day of eating before Lent, the period before Easter when fasting was practiced. The semla was fuel, not a treat. People needed something heavy and filling before weeks of restraint.
Even though the official semla day falls 47 days before Easter, you can often get your hands on one just after Christmas. I took advantage of that today, when one of my favorite cafés started selling them for the season.
So I’ve got this yummy in my tummy now:
If you’re curious, here are a couple of other weird Swedish edible traditions: