 Traditional Swedish semla | |||||||
| Alternative names | Laskiaispulla and Lent buns | ||||||
|---|---|---|---|---|---|---|---|
| Type | Sweet roll | ||||||
| Course | Dessert | ||||||
| Place of origin | Sweden | ||||||
| Region or state | Northern Europe | ||||||
| Associated cuisine | Sweden | ||||||
| Invented | 1500s | ||||||
| Serving temperature | Medium | ||||||
| Main ingredients | Wheat bread, whipped cream, and almond paste or jam. | ||||||
| Ingredients generally used | Icing sugar | ||||||
| Variations | Hetvägg | ||||||
| 298 kcal (1248 kJ) | |||||||
| |||||||
| Similar dishes | Pulla and cardamom bread | ||||||
A semla, vastlakukkel, laskiaispulla, Swedish eclair, fastlagsbulle/fastelavnsbolle or vēja kūkas is a traditional sweet roll made in various forms in Sweden,[1] Finland, Norway, Denmark, the Faroe Islands, Iceland, Estonia,[2] 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 semla (plural: semlor), but is also known as fettisdagsbulle, lit. 'Fat Tuesday bun' or 'Shrove Tuesday bun'. In the southern parts of Sweden, as well as in Swedish-speaking Finland, it is known as fastlagsbulle (plural: fastlagsbullar; semla on the other hand means a plain wheat bun with butter, called bulle in Swedish). In Poland it is known as ptyś. In Estonia it is called vastlakukkel. In Norway and Denmark it is called fastelavnsbolle. In Iceland, it is known as a bolla and served on Bolludagur. In Faroe Islands it is called Føstulávintsbolli, and is served on Føstulávintsmánadagur. In Latvia, it is called vēja kūkas. Semla served in a bowl of hot milk is hetvägg.
- ^ "Semlor - Recept - Semlebullar". recepten.se (in Swedish). Retrieved 2021-02-04.
- ^ ERR News. Vastlakuklid: The history of Estonia's traditional Shrove Tuesday treat. Retrieved 21 February 2023.