Today is Fettisdagen. Let me decode that into National Day of the Semla. Now it´s all clear, right?
Semla is a sweet chubby wheat bun, cardamom laden, filled with golden almond paste and whipped cream. Originally semla was only eaten on Shrove Tuesday, as a last blissful treat before Lent. Today we know better and eat semlor (we need to go into plural here) all winter long. Fettisdagen has gone from being the only day to enjoy our precious pastry to the day you must enjoy at least one of them. Because as you all know we have fika (coffee break) at work. That means you are likely to down your first semla already by ten in the morning.
Semlor can be bought in every bakery, grocery store or gas station in Sweden. Sometimes you make your own, and as a Swedish expat you simply have to make your own (unless your expatriate adventure has taken you to the Nordic or Baltic countries) if you want to join the club.
If you make it past the photos below, find out how I make my Swedish fika treats; semlor recipe to follow.
This year I found ready made buns (albeit a bit flat) in the store, made just for semlor. Link if you don´t. 🙂
- Cut off the tops, scoop out the center of 8 buns, and put it in a food processor.
- Add 125g of almonds and 1 dl confectioners’ sugar and GO!
- Pour 1 dl heated milk into the mixture making it that special heavenly paste.
- Fill up the holes abundantly with the almond indulgence and top up with whipped cream.
- Put the lid back on and dust with confectioners’ sugar.
If you use Us cups, add some almonds and use half of a cup of confectioners’ sugar and milk.