A Semla is a Swedish sweet bun traditionally only eaten on Fettisdagen (Shrove Tuesday) before the period of fasting during Lent. With the Protestant Reformation, the semla became available from Christmas until Easter. The base is a slightly sweetened cardamom bun with a bread, milk, almond paste filling. It is topped with whipped cream and powdered sugar. They evolved from the hetvägg– simply a bun soaked in warm milk. Semlor (plural of semla) are also known as Fastlagsbulle (Fastlagsbullar) or Fettisdag Buller. There are versions of this bun throughout Scandinavia.
More information on Semla.
These were definitely some of the more time-consuming pastries I have made recently. They aren’t difficult at all to make, just a lot of steps. Being a Shrove Tuesday treat, these Semlor were very, very rich. I could only eat one in a sitting and Chad only ate about half of his. Hollowing out the bread and filling with the almond paste and whipped cream would be a fun activity to do with children.