Semla The word comes from the Latin word simila, meaning as much as wheat flour and is all over Sweden closely connected with Lent. Semlor came to Sweden at the beginning of the 17th Century, where they originally came from Germany. Initially, they were therefore without any charge and met the German bread. The difference was that they were somewhat larger in Sweden and were eaten in a dish with milk.
in a cookbook from the 18 Century, one finds then for the first time Semlor, stuffing, where it was however still not marzipan and whipped cream. According to the old recipe is from the hollowed Semla, then cooked the content together with cream and butter and filled with the mixture.
Depending on the region were Semlor that were related to time but only in the southern half of Sweden in the 17th and 18 Century spiced very differently. Was added to the dough cinnamon, coriander, saffron, cinnamon or nutmeg. In the 18th Century, then began the Semlor with jam or sugar to eat, where they were at that time still mainly put in a bowl with milk.
-baked Semla While in Gothenburg Semlor in the past sell only to a single day of the year (and baking) was allowed, had other parts of Sweden completely different customs. In some areas, even during Lent every morning Semla was eaten, which then, however, was the only food for the whole day. This Semlor were still larger than the ones you can buy today.
confectioner Semla until the 19th Century, then came up with the idea Semlor Swedish bakers to fill it with marzipan and then also add whipped cream. For a long held, however, the custom with the Semlor to spice cinnamon and warm milk to cook or eat. Today in Sweden Semlor latest sale from Three Kings, which, however, Easter is still the Semla banned from the Swedish food.
Copyright text and photos: Herbert Karlin
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