Semla: Difference between revisions
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The oldest version of the ''semla'' was a plain bread bun, eaten in a bowl of warm milk. In Swedish this is known as ''hetvägg'' (literally meaning "hotwall") and originates from Middle Low German ''hete Weggen'' (hot [[Wedge (mechanical device)|wedge]]s) or German ''heisse Wecken'' (hot buns).<ref>[http://www.nordiskamuseet.se/makeframeset.asp?sUrl=http%3A//www.nordiskamuseet.se/publication.asp%3Fpublicationid%3D1437&Cat=&catName=&publicationid=1437 Nordiska Museét: Fettisdagsbullen]</ref><ref>[http://www.rootsweb.com/~swewgw/Fact/Cult/facCulTrad02.htm The special treat FASTLAGSBULLE]</ref> |
The oldest version of the ''semla'' was a plain bread bun, eaten in a bowl of warm milk. In Swedish this is known as ''hetvägg'' (literally meaning "hotwall") and originates from Middle Low German ''hete Weggen'' (hot [[Wedge (mechanical device)|wedge]]s) or German ''heisse Wecken'' (hot buns).<ref>[http://www.nordiskamuseet.se/makeframeset.asp?sUrl=http%3A//www.nordiskamuseet.se/publication.asp%3Fpublicationid%3D1437&Cat=&catName=&publicationid=1437 Nordiska Museét: Fettisdagsbullen]</ref><ref>[http://www.rootsweb.com/~swewgw/Fact/Cult/facCulTrad02.htm The special treat FASTLAGSBULLE]</ref> |
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Today, the semla consists of a [[ |
Today, the semla consists of a [[cardamom]]-spiced [[wheat]] bun which has its top cut off and insides scooped out, and is then filled with a mix of the scooped-out bread crumbs, [[milk]] and [[almond paste]], topped with [[whipped cream]]. The cut-off top serves as a lid and is dusted with powdered sugar. Today it is often eaten on its own, with coffee or tea. Some people still eat it in a bowl of hot milk. In Finland, the bun is sometimes filled with strawberry jam instead of almond paste, and bakeries in Finland usually offer both versions. (Many bakeries distinguish between the two by decorating the traditional bun with almonds on top, whereas the jam-filled version has powdered sugar on top). |
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The semla was originally eaten only on [[Shrove Tuesday]], as the last festive food before Lent. However, with the arrival of the [[Protestant Reformation]], the Swedes stopped observing a strict fasting for Lent. The semla in its bowl of warm milk became a traditional dessert every Tuesday between Shrove Tuesday and Easter. Today, semlas are available in shops and bakeries every day from shortly after Christmas until Easter. Each Swede consumes on average five bakery-produced semlas each year, in addition to all those that are homemade.<ref>[http://www.aftonbladet.se/vss/nyheter/story/0,2789,599993,00.html Aftonbladet: Svenska folket laddar för fettisdagen]</ref> |
The semla was originally eaten only on [[Shrove Tuesday]], as the last festive food before Lent. However, with the arrival of the [[Protestant Reformation]], the Swedes stopped observing a strict fasting for Lent. The semla in its bowl of warm milk became a traditional dessert every Tuesday between Shrove Tuesday and Easter. Today, semlas are available in shops and bakeries every day from shortly after Christmas until Easter. Each Swede consumes on average five bakery-produced semlas each year, in addition to all those that are homemade.<ref>[http://www.aftonbladet.se/vss/nyheter/story/0,2789,599993,00.html Aftonbladet: Svenska folket laddar för fettisdagen]</ref> |
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Revision as of 02:24, 21 August 2009
A semla is a traditional pastry in Finland, Sweden,[1] Latvia, Norway, Denmark and Estonia, associated with Lent and especially Shrove Tuesday.
The name derives from the Latin semilia, which was the name used for the finest quality wheat flour or semolina. In the southernmost part of Sweden, Skåne and by the Swedish-speaking population in Finland, the pastries are known as fastlagsbulle, in Denmark they are known as fastelavnsbolle (fastlagen and fastelavn being the equivalent of Shrovetide), and in Norway fastelavensbolle. In Finnish it is known as laskiaispulla, in Latvian as debeskūka, and in Estonian as vastlakukkel.
The oldest version of the semla was a plain bread bun, eaten in a bowl of warm milk. In Swedish this is known as hetvägg (literally meaning "hotwall") and originates from Middle Low German hete Weggen (hot wedges) or German heisse Wecken (hot buns).[2][3]
Today, the semla consists of a cardamom-spiced wheat bun which has its top cut off and insides scooped out, and is then filled with a mix of the scooped-out bread crumbs, milk and almond paste, topped with whipped cream. The cut-off top serves as a lid and is dusted with powdered sugar. Today it is often eaten on its own, with coffee or tea. Some people still eat it in a bowl of hot milk. In Finland, the bun is sometimes filled with strawberry jam instead of almond paste, and bakeries in Finland usually offer both versions. (Many bakeries distinguish between the two by decorating the traditional bun with almonds on top, whereas the jam-filled version has powdered sugar on top).
The semla was originally eaten only on Shrove Tuesday, as the last festive food before Lent. However, with the arrival of the Protestant Reformation, the Swedes stopped observing a strict fasting for Lent. The semla in its bowl of warm milk became a traditional dessert every Tuesday between Shrove Tuesday and Easter. Today, semlas are available in shops and bakeries every day from shortly after Christmas until Easter. Each Swede consumes on average five bakery-produced semlas each year, in addition to all those that are homemade.[4]
King Adolf Frederick of Sweden died of digestion problems on February 12, 1771 after consuming a meal consisting of lobster, caviar, sauerkraut, smoked herring and champagne, which was topped off by 14 servings of semla, with bowls of hot milk. Semla was the king's favorite dessert.
This was the sweet chosen to represent Finland in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.
In popular culture
Swedish private detective Tam Sventon is famous for liking semlas.