According to Wikipedia 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, 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 semlor each year, in addition to any that are homemade.
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 fourteen helpings of hetvägg (semla), the king's favorite dessert.
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, 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 semlor each year, in addition to any that are homemade.
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 fourteen helpings of hetvägg (semla), 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.
One of Stockholm’s finest coffee
houses calls Wienercafeet designed in a traditional and beautiful Austrian
baroque style gives you an ambiance of profoundment.
We love the feeling of sitting in
this coffee house and be served with fantastic bakeries and light food.
The bakery is designed with an open
glass function and you can see the whole operation in the back.
One of Sweden’s most famous and
awarded chef’s calls Peter Nordin and Per Bäckström designed a new twist to the
traditional dessert Semla and calls it Hemla. We had the honor to try out both.
We could only conclude that both were absolutely fantastic. Some enjoyed the
Hemla more and some preferred the traditional dessert Semla instead.
Although the conclusion was that the
highest point of this amazing pastry was the almond icing. It provided absolute
and fantastic flavors to both of the pastries and stood out from all others
that we have tried.
Final Grade Hemla: 4 out of 5
Final Grade Semla: 4,5 out of 5
Final Grade Semla: 4,5 out of 5
Written by Alexander Yü
Tasting panel: Sofie Yü, Alexander Yü and Kristian Kull
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