Coming down from the high of Jul (Christmas) in Sweden, there's only one word that defines surviving the second half of winter. No need for an adjective before or an exclamation point after. I'm talking about semla baby.
Like other foods in Sweden, semla is on the calendar (yes, Swedes have special days to commemorate and eat certain foods). However, saying "semla day" is a bit misleading because though the proper day to eat semla is on Fat Tuesday, eating semla has morphed into an entire season, beginning right after New Years.
So what is this magical semla? The original is a bread bun seasoned with cardamom. The bun is cut open and layered with a glob of a slightly crunchy almond paste, then unsweetened homemade whip, and topped with the bread's lid and a sprinkling of powdered sugar. Some bakeries stick to traditional semla creation; whilst other bakeries are in competition for the most unique semla, changing up the type of bread used, the shape, and even flavors. This year's crave has been the Daimsemla... adding bits of Daim’s toffee/chocolate candy bar to the cream.
Right now everyone in Sweden is eating semla. Bakeries will be in competition for who makes the best (my personal favourite being Stuk Cafe in Jönköping) and people will be lining up outside bakery doors on Tuesday.
I adore Semla season. Though some think they're a bit too sweet or fattening, I say let's put aside those weight loss goals and indulge in a few minutes of unadulterated deliciousness!
After all, we in Sweden still have 5 months before bathing suits.
Love,
Amy