Semla

Semla (plural: Semlor ) fastlagsbulle, fettisdagsbulle or hetvägg is in Sweden, Finland (under the name Laskiaispulla ) and Estonia (under the name Vastlakukkel ) a traditional pastry with filling for Lent (see also Laskiainen ). Originally, this is a hot Awakening.

The term Semla is related to the German word for bread, pastries since this was initially offered without charge.

Traditionally Semlor were served in a deep dish with hot milk, which was sometimes flavored with a pinch of salt to counteract the sweet basic taste. In some parts of Sweden and cinnamon was sprinkled over the pastry. In the second half of the 20th century Semla was increasingly seen as an ordinary pastry and eaten without milk. Today, some cafes go in the larger cities back to about who serve on Semla original way.

Production

In Sweden, the Semla usually consists of a sweetened yeast dough ball, which is often flavored with cardamom. After baking, a lid is cut from the ball and made ​​a hole in the remaining pastry. After filling the hole with almond Massa ( a marzipan -like mass) and plenty of whipped cream. Finally, the sprinkled with sugar lid is replaced. In Finland, one often takes place of almond Massa jam.

History

Semlor were initially made ​​only for Shrove Tuesday. When the church tradition of fasting decreased, there was this pastry every Tuesday during Lent. There are now Semlor of Christmas to the Easter holidays.

• Fine baked goods
• Swedish cuisine
• Finnish cuisine