Semla: Scandinavia's sweet rival to the doughnut
They are sweet, filled with whipped cream and almonds, and so delicious that only traces of powdered sugar remain on the plate. Semla is a Scandinavian carnival dessert that can easily rival doughnuts.
On Fat Thursday, when we indulge in doughnuts and angel wings, the residents of Sweden, Finland, and Denmark eagerly await semlas. These delightful treats are traditionally served on the last day of the carnival, known as Shrove Tuesday. Made from a wheat bun and light cream, they are a favourite indulgence for both children and adults.
The history of Swedish buns
Semla is a dessert with a long history. The first recorded mention of it appeared in 1541 in the "Bible of Gustav Vasa." One theory suggests it was introduced to Sweden by Catherine of Saxony, the first wife of King Gustav Vasa. She was of German origin and often expressed dissatisfaction with Swedish customs.
The sweet treat was once nicknamed the "king's killer." On Shrove Tuesday, 12 February 1771, Swedish King Adolf Frederick decided to celebrate in grand style. After a hearty meal, he indulged in semlas in excessive amounts. This lack of moderation in eating and drinking had dire consequences — he suffered from stomach cramps and soon passed away. One of the Swedish counts proposed banning the buns, blaming them for the king's demise. Fortunately, the idea did not gain traction.
Over time, semla has been modified. In the 19th century, almond paste began to be added, and after World War I, whipped cream. It is this form we are familiar with today.
Semla with whipped cream and almonds
This dessert surprises with its lightness. Sweet yeast buns with fluffy cream made from whipped cream and almonds are perfect for Fat Thursday as an alternative to traditional doughnuts. They are light and fluffy like a cloud; you might find yourself reaching for another one without realising it.
Ingredients:
- 100 grams of butter,
- 180 millilitres of milk,
- 21 grams of yeast,
- 100 grams of sugar,
- 1.5 grams of salt,
- 500 grams of all-purpose flour,
- 1 egg,
- 60 millilitres of milk for brushing.
Filling:
- 160 millilitres of milk,
- 225 grams of blanched almonds,
- 30 grams of powdered sugar,
- 480 millilitres of heavy cream (30% fat),
- 90 grams of powdered sugar.
Instructions:
Step 1. Place the butter and milk in a saucepan and heat until combined. Transfer the yeast to a bowl and gradually pour in the warm mixture until it dissolves. Ensure the butter and milk are not too hot, as this can kill the yeast.
Step 2. Pour the yeast mixture into a large bowl. Add the all-purpose flour, sugar, egg, and salt, and knead the dough until smooth. Cover with cling film or a clean cloth and set aside in a warm place for about 40 minutes to rise.
Step 3. After rising, transfer the dough to a counter and knead briefly. Sprinkle with a little flour if needed. Divide into smaller balls and allow them to rise under a cloth for another 30-40 minutes.
Step 4. Place the risen buns on a baking tray lined with baking paper and brush with milk. Bake in an oven preheated to 220°C for 13 minutes. After baking, set aside to cool.
Step 5. Grind the almonds and place them in a bowl. Add milk and powdered sugar and mix. In a separate bowl, whip the cream until stiff, gradually adding powdered sugar.
Step 6. Split the buns in half. Press down the centre of the bottom half to create an indentation. Fill with almond paste. Transfer the whipped cream to a pastry bag and pipe it onto the bun. Cover with the other half.
Step 7. Dust the finished buns with powdered sugar. Enjoy!
