January 14, 2016 | Leave a comment
Semlor are serious business in Sweden. Every year, usually starting as soon as Christmas is over and done with, semlor make their appearance in bakeries across Sweden. In Scandinavia we do not eat pancakes on pancake day. We eat big fat buns instead. Here are 12 things you need to know about the bun that makes Swedes go a little loopy.
- Semlor are eaten all over Scandinavia (but excessively in Sweden), Semlor are served up to and especially on Fat Tuesday (Mardi Gras). This year, the big day is 9th February.
- A semla is a cardamom flavoured yeast bun stuffed with marzipan, vanilla and whipped cream. We also call them fat buns, to fatten you up before Lent. Although we’ll continue to eat them all the way until Easter. It’s a whole year until we next get a chance, you know.
- Semlor are strictly seasonal. Nobody ever makes them at any other time of the year except when it is The Season. This means not before 1st jan and not after Easter. Yes, we know a few Swedish shops have started doing it end of December, but those shops will be dealt with in due course by Semlor Polisen.
- It’s Semla (singular) and Semlor (plural)
- Semlor, and their season, is very serious business. It used to be law in Sweden when you could sell Semlor.
- How do you eat it? That is the big question. Do you lick the lid, eat the lid first or use the lid to scoop out the cream? Or do you just take a big bite? Or perhaps you use a fork? The possibilities are many – we can only suggest you try them all and find your favourite.
- Hetvägg – Afficinadoes eat Semlor in a bowl with hot milk poured over. This is called hetvägg.
- Sweden once had a King Fredrick who died from eating too many Semlor. He ate 14 in one sitting, then died from severe indigestion. Okay, he also had a banquet of food before hand, but still… It was probably the semlor that did it (from Sweden.se).
- 45 million Bakery made semlor are sold in Sweden each year. This does not include homemade ones or supermarket ones. This is just bakeries. On Fat Tuesday alone, bakeries sell over 6 million. Note: 9 million people live in Sweden.
- Semlor a la mode – Despite their tradition and history, semlor, too get caught up in trends. Last year was the year of the ‘semmelwrap’ – an attempt to modernize and make the classic semla less messy. It also makes it easier to eat on the go so you can eat even more semlor. This year it’s all about the ginger biscuit semla. No, we haven’t tried it – please report if you do.
- Regional variations – In Norway, the buns are called fastelavnsboller and the buns are filled with thick whipped cream and raspberry jam – and dusted with plenty of icing sugar. In Finland, they are called laskiaispulla and are filled with jam – often bilberry. In Denmark, the dough is slightly different and they are filled with custard (also called fastelavnsboller).
- So, what’s the damage? One bun is around 500 calories. Yes, now you know. If you eat it in the dark, calories don’t count. And if you have two in short succession it doesn’t count, either. In any case you will probably be so full after having one that you’ll sleep through dinner – they are prone to bring on serious cases of paltkoma (food coma). Buns for dinner? Yes please.
Get your Semla fix at the café daily from now until Easter. If you need larger amounts for Fat Tuesday, please pre-order email@example.com
Our Semlor cost £2.95 take away. Fancy making your own? Try the recipe from our book, Semlor – Swedish Marzipan Cream Buns.