semla

{{Infobox prepared food

| name = Semla

| image = File:SemlaFlickr.jpg

| image_size = 367 px

| caption = Traditional Swedish {{lang|sv|semla}}

| alternate_name = {{lang|fi|Laskiaispulla}} and Lent buns

| national_cuisine = Sweden

| country = Sweden

| region = Northern Europe

| year = 1500s

| course = Dessert

| type = Sweet roll

| served = Medium

| main_ingredient = Wheat bread, whipped cream, and almond paste or jam.

| minor_ingredient = Icing sugar

| variations = {{lang|sv|Hetvägg}}

| calories = 412

| fat = 17

| protein = 5.7

| carbohydrate = 40

| similar_dish = Pulla and cardamom bread

}}

A {{Lang|sv|semla}}, {{Lang|fi|laskiaispulla}}, Swedish eclair, {{Lang|sv|fastlagsbulle}} /{{Lang|no|fastelavnsbolle}}, {{Lang|et|vastlakukkel}}, or {{Lang|lv|vēja kūkas}} is a traditional sweet roll made in various forms in Sweden,{{Cite web|title=Semlor - Recept - Semlebullar|url=https://www.recepten.se/recept/semlor.html|access-date=2021-02-04|website=recepten.se|language=sv-SE}} Finland, Estonia, Denmark, the Faroe Islands, Iceland, Norway,[https://news.err.ee/1608516245/vastlakuklid-the-history-of-estonia-s-traditional-shrove-tuesday-treat ERR News. Vastlakuklid: The history of Estonia's traditional Shrove Tuesday treat.] Retrieved 21 February 2023. and Latvia, associated with Lent and especially Shrove Tuesday in most countries, Shrove Monday in Denmark, parts of southern Sweden, Iceland and Faroe Islands or Sunday of Fastelavn in Norway. In Sweden it is most commonly known as just {{Lang|sv|semla}} (plural: {{Lang|sv|semlor}}), but is also known as {{Lang|sv|fettisdagsbulle}}, {{literal translation|Fat Tuesday bun|Shrove Tuesday bun}}. In the southern parts of Sweden, as well as in Swedish-speaking Finland, it is known as {{Lang|sv|fastlagsbulle}} (plural: {{Lang|sv|fastlagsbullar}}; {{Lang|sv|semla}} on the other hand means a plain wheat bun with butter, called {{Lang|sv|bulle}} in Swedish). In Poland it is known as {{Lang|pl|ptyś}}. In Estonia it is called {{Lang|et|vastlakukkel}}. In Norway and Denmark it is called {{Lang|nl|fastelavnsbolle}}. In Iceland, it is known as a {{Lang|is|bolla}} and served on Bolludagur. In Faroe Islands it is called {{Lang|fo|Føstulávintsbolli}}, and is served on {{Lang|fo|Føstulávintsmánadagur|italic=no}}. In Latvia, it is called {{Lang|lv|vēja kūkas}}. {{Lang|sv|Semla}} served in a bowl of hot milk is {{Lang|sv|hetvägg}}.

Etymology

The name {{Lang|sv|semla}} (plural: {{Lang|sv|semlor}}) is a loan word from Middle Low German semmel, originally deriving from the Latin {{Lang|la|simila}}, meaning 'flour', itself a borrowing from Greek {{Lang|el|σεμίδαλις}} ({{Lang|el-latn|semidalis}}), which was the name used for the finest quality wheat flour.{{cite encyclopedia|title=semla|encyclopedia=Svenska Akademiens ordbok|year=1967|publisher=Svenska Akademien|url=https://www.saob.se/artikel/?unik=S_01713-0314.88f5|access-date=8 October 2024|language=sv}} In the southernmost part of Sweden (Scania) and by the Swedish-speaking population in Finland, they are known as {{Lang|sv|fastlagsbulle}}. In Denmark and Norway they are known as {{Lang|nl|fastelavnsbolle}} ({{Lang|sv|fastlagen}} and fastelavn being the equivalent of Shrove Tuesday). In Scanian, the feast is also called {{Lang|sv|fastelann}}. In Finnish they are known as {{Lang|fi|laskiaispulla}} (which refers to the Finnish {{Lang|fi|laskiainen}}), in Latvian as {{Lang|lv|vēja kūkas}}, and in Estonian as {{Lang|et|vastlakukkel}}.

Sweden/Finland/Estonia

Today, the Swedish-Finnish {{Lang|sv|semla}} consists of a cardamom-spiced wheat bun which has its top cut off, and is then filled with a mix of 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 prefer to eat it in a bowl of hot milk.

In Finland, the bun is often filled with strawberry or raspberry 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). Opinions on which of the two is the "correct" filling are divided, and it is a common topic of contention (similar to e.g. the matter of pineapple on pizza, i.e. usually not taken too seriously).[https://yle.fi/aihe/a/20-10002272] In Finland-Swedish, {{Lang|sv|semla}} means a plain wheat bun, used for bread and butter, and not a sweet bun.

At some point Swedes grew tired of the strict observance of Lent, added cream and almond paste to the mix and started eating {{Lang|sv|semla}} every Tuesday between Shrove Tuesday and Easter. Every year, at around the same time that the Swedish bakeries fill with {{Lang|sv|semlor}}, local newspapers start to fill with {{Lang|sv|semla}} taste tests. Panels of 'experts' dissect and inspect tables full of {{Lang|sv|semlor}} to find the best in town.{{Cite news |title=Årets vinnarsemla är en "crowd-pleaser" |url=https://www.hallandsposten.se/nyheter/halmstad/%C3%A5rets-vinnarsemla-%C3%A4r-en-crowd-pleaser-1.92123884 |last1=Paulsson |first1=Julia |date=2023-02-13 |access-date=2023-02-14 |work=Hallandsposten |last2=Fors Wisbyse |first2=Clara}}{{Cite news |title=Test: Lunds bästa fastlagsbulle 2020 är utsedd |url=https://www.sydsvenskan.se/2020-02-22/test-lunds-basta-fastlagsbulle-2020-ar-utsedd |last=Norman |first=Ellen |date=2020-02-22 |access-date=2023-02-14 |work=Sydsvenskan}}

Some bakeries have created alternative forms of the pastry, such as the "semmelwrap" formed as a wrap rather than the traditional bun, while others have added e.g. chocolate, marzipan, or pistachios to the recipe.{{cite web|last=Hincks|first=Rob|date=25 February 2019|title=The semla – more than just a bun|url=https://sweden.se/culture-traditions/the-semla-more-than-just-a-bun/|archive-url=https://web.archive.org/web/20190806102324/https://sweden.se/culture-traditions/the-semla-more-than-just-a-bun/|archive-date=6 August 2019|access-date=23 February 2019|website=sweden.se|url-status=dead}}

In Finland and Estonia the traditional dessert predates Christian influences.{{citation needed|date=February 2015}} {{Lang|fi|Laskiaissunnuntai}} and {{Lang|fi|laskiaistiistai}}, both days included in laskiainen, were festivals when children and youth would go sledding or downhill sliding on a hill or a slope to determine how the crop would yield in the coming year. Those who slid the farthest were going to get the best crop. Hence the festival is named after the act of sliding or sledding downhill, {{Lang|fi|laskea}}. Nowadays {{Lang|fi|laskiainen}} has been integrated into Christian customs as the beginning of lent before Easter.{{Cite web|last=Savolainen|first=Irma|date=|title=Helsinki City Museum: Winter - Laskiainen|url=http://www.hel2.fi/kaumuseo/vuodenkierto/laskiainen/laskiainen.html|url-status=dead|archive-url=https://web.archive.org/web/20120114060441/http://www.hel2.fi/kaumuseo/vuodenkierto/laskiainen/laskiainen.html|archive-date=January 14, 2012|access-date=|website=}}

In Estonia, {{Lang|et|vastlakukkel}} is often a cardamom-spiced wheat bun with whipped cream only or with jam or marzipan filling added. Similarly to Finland, {{Lang|et|vastlad}} or {{Lang|et|vastlapäev}} (Shrove Tuesday) involves sledding. Estonians believed that the one with the longest slide would have the best flax crop yield – specifically the longer the crop, the longer fiber which would mean a higher quality linen textile could be produced.

File:Hetvägg.JPG|{{Lang|sv|Semla}} served with warm milk

File:Fastelavnsboller 4 (ubt).jpeg|Two Danish {{Lang|da|fastelavnsboller}}

File:Semla.jpg|A Swedish {{Lang|sv|semla}}

File:Laskiaispulla in Vantaa.jpg|A Finnish {{Lang|fi|laskiaispulla}}

Norway

File:Fastelavensbolle.jpg

{{Lang|no|Fastelavnsbolle}} consists of a cardamom-spiced wheat bun which has its top cut off, and is then filled with whipped cream, topped with jam. The cut-off top serves as a lid and is dusted with powdered sugar. The buns are served at Sunday of Fastelavn (Shrove Sunday), but were previously associated with Shrove Tuesday.{{Cite web|url=http://www.mollerens.no/Oppskrifter/Boller/Fastelavensboller/|title=Fastelavnsboller - Boller - Oppskrifter - Mollerens Web|date=2013-03-31|access-date=2018-02-09|url-status=dead|archive-url=https://web.archive.org/web/20130331233330/http://www.mollerens.no/Oppskrifter/Boller/Fastelavensboller/|archive-date=2013-03-31}}

Denmark/Iceland/Faroe Islands

The version sold in Danish bakeries on or around Shrove Monday is rather different, made from puff pastry and filled with whipped cream, a bit of jam and often with icing on top. At home people may bake a version more similar to a usual wheat roll, mixing plain yeast dough with raisins, succade and sometimes candied bitter orange peel.

In Iceland it is done in a similar way but in place of puff pastry more common is the choux pastry version.

In Icelandic, Shrove Monday is called bolludagur (bun day), named after the pastry.

In the Faroe Islands, it is done with choux pastry, and filled with vanilla cream, whipped cream and jam, and topped with chocolate icing.

History

The oldest version of the {{Lang|sv|semla}} was a plain bread bun, eaten in a bowl of warm milk. In Swedish this is known as {{Lang|sv|hetvägg}}, from Middle Low German {{Lang|gml|hete Weggen}} ('hot wedges') or German {{Lang|de|heisse Wecken}} ('hot buns') and falsely interpreted as "hotwall".{{Cite web|last=Hincks|first=Rob|date=24 February 2006|title=Swedish semla: more than just a bun|url=http://www.sweden.se/eng/Home/Lifestyle/Traditions/Reading/Swedish-semla-more-than-just-a-bun/|url-status=dead|archive-url=https://web.archive.org/web/20110606090150/http://www.sweden.se/eng/Home/Lifestyle/Traditions/Reading/Swedish-semla-more-than-just-a-bun/|archive-date=June 6, 2011|access-date=|website=}}{{cite web |url= http://www.semlor.nu/hetvagg-1340175 |title= Hetvägg |publisher= semlor.nu |author= Magnus Carlstedt |access-date= January 1, 2019 |archive-date= March 10, 2019 |archive-url= https://web.archive.org/web/20190310053317/http://www.semlor.nu/hetvagg-1340175 |url-status=dead}}

The {{Lang|sv|semla}} was originally eaten only on Shrove Tuesday, or all of the three days before Lent, as the last festive food before Lent. However, with the arrival of the Protestant Reformation, the Swedes stopped observing a strict fast for Lent. The {{Lang|sv|semla}} in its bowl of warm milk became a traditional dessert every Tuesday between Shrove Tuesday and Easter. Today, {{Lang|sv|semlor}} are available in shops and bakeries every day from shortly after Christmas until Easter. Each Swede consumes on average four to five bakery-produced {{Lang|sv|semlor}} each year, in addition to any that are homemade.{{Cite web|last=|first=|date=9 February 2005|title=Aftonbladet: Svenska folket laddar för fettisdagen|url=http://www.aftonbladet.se/vss/nyheter/story/0,2789,599993,00.html|url-status=dead|archive-url=https://web.archive.org/web/20050209004240/https://www.aftonbladet.se/vss/nyheter/story/0,2789,599993,00.html|archive-date=9 February 2005|access-date=|website=|language=sv}}

According to a popular myth, King Adolf Frederick of Sweden died of digestion problems on February 12, 1771, after consuming a {{Lang|sv|hetvägg}} ({{Lang|sv|semla}}), the king's favorite dessert, after a meal consisting of sauerkraut, turnips, caviar, smoked herring, and champagne.{{Cite web|last=|first=|date=12 February 2013|title=What's this cream bun I've been seeing everywhere in Sweden?|url=https://www.thelocal.se/20130212/6470|url-status=live|archive-url=https://web.archive.org/web/20080216203516/http://www.thelocal.se/6470/20070220/|archive-date=16 February 2008|access-date=2021-02-04|website=www.thelocal.se}} In recent versions of the legend, the {{Lang|sv|semla}} has turned into 14, and sometimes into cinnamon buns.{{Cite web |title=Snopes.com: Death by Cinnamon Bun? The Mystery of King Adolf Frederick's Last Meal |url=https://www.snopes.com/fact-check/death-by-cinnamon-bun-the-mystery-of-king-frederick-of-swedens-last-meal/ |publisher=Snopes |date=20 September 2023}}

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.