With a more-than-700-year historical past, the almond-and-cream-filled buns mostly identified in the present day as semlor have been by many adjustments. Like king cake in elements of america, semlor are loved between the Christian holidays of Christmas and Ash Wednesday, although, historically, they’re meant to be served solely on fettisdagen, or Fats Tuesday. These buns have been identified by many names, together with fettisdagsbulle (Fats Tuesday bun), hetvägg (sizzling bun in a bowl of heat milk), and semla (which is the singular of “semlor”), the latter being the most typical identify in the present day. It’s no shock that, like its identify, the best way semlor are made and loved has additionally advanced.
All through historical past, many meals have been reserved for particular events and spiritual holidays due to their expense. Semlor have been no totally different; the almonds and spices that go into making the buns weren’t at all times inexpensive, but the buns have been a beloved dish for the Aristocracy and commoners alike. One such individual, King Adolf Frederick of Sweden, who died in 1771, is famously rumored to have perished from overindulging in 14 helpings of hetvägg after an already-rich meal. Sweden, one of many final Scandinavian nations to go away behind their pagan beliefs, transformed to Christianity across the early twelfth century. After the conversion, Swedes would take part in lots of Christian holidays, together with Lent, throughout which they would quick for the 40 days resulting in Easter. Semlor don’t make their noteworthy look till the early 1500s. A large celebration and feast could be held three days previous to Lent as a technique to mark the spiritual significance of the time in addition to survive the approaching quick. Throughout these three days, there could be pork, buns, and lots of different meals. It was throughout this that semlor happened. The identify “semla” initially referred to solely the bun itself, with none filling. It was a bit dry, so to make it extra gratifying, it was served with a sliver of butter or little bit of cream for pouring or dunking. That is how hetvägg happened; relatively than referring to the bun, it’s truly a dish the place a crammed semla is positioned in a bowl of heat milk. The filling would depend upon the supply of elements, although almonds and cardamom grew to become extra available across the 1800s. The richness of this dish, mixed with the feast, makes King Frederick’s demise appear a bit extra believable.
These celebrations included many various video games, costumes, and extra. Consuming semlor on Fats Tuesday was so regarded ahead to that folks began to name it semmeldagen (the day of the semlor). As time went on, the strict adherence to fasting and the exclusivity of consuming semlor on fettisdagen was steadily loosened till the Protestant Reformation, when Sweden’s king severed ties with the Catholic Church. From then on, semlor have been loved all through the winter till fettisdagen.
Swedish cookbooks throughout the centuries present the evolution of semlor, although the essential construction has remained the identical. Most recipes nonetheless embody an almond combination that fills a hollowed-out bun and is capped with the highest of the bun. One variation was a Christmastime semlor that used raisins, currants, and cinnamon to fill the middle relatively than almonds and cardamom. At one level throughout World Warfare II, the historical past of semlor virtually got here full circle attributable to value will increase and ingredient provide decreases. Though Sweden didn’t take part within the struggle, the nation nonetheless felt its results, together with meals rationing and different cutbacks that prompted semlor to take an fascinating flip. Reasonably than utilizing almonds to fill the middle, one cookbook steered utilizing potatoes. After the struggle ended, the whipped cream-capped semlor took over, which is now thought-about to be the traditional, or conventional, model: a cardamom-flavored bun with an almond and cardamom paste filling that’s topped with unsweetened whipped cream and a dusting of confectioners’ sugar for a chic end.
This iconic dessert continues to be inspiring new varieties, together with the comparatively new semmelwrap. Created by Stockholm pastry chef Mattias Ljungberg in 2015, semmelwrap consists of dough that’s rolled flat, briefly baked, crammed with almond paste and whipped cream, and folded or rolled particularly to be eaten on the go. One other variation is a princess semla, which is a mixture of princess cake and semla. Baker Markus Ekelund created the eclectic hybrid in 2017, which consists of a cardamom-flavored bun crammed with almond cream and raspberry jam that’s coated in a layer of inexperienced marzipan.
The deep love for semlor has fallen in line with modern-day media. Through the annual semla season, native information media will taste-test semlor from varied bakeries and depart opinions for which semlor is the very best on the town. The elevated availability of elements in the present day additionally permits bakeries to supply semlor in giant portions, which Swedes take full benefit of. On Fats Tuesday alone, an estimated 6 million semlor are offered throughout the nation. One can solely think about the amount consumed in the course of the two months between Christmas and semmeldagen, particularly when contemplating all the house bakers who create their very own batches of buns. With a pastry so properly beloved, why wouldn’t there be a day named after it?
