#Semla

🌟Save some of the creative Semlas to try, while in Stockholm: ❤️Red Velvet Semla, Tiramisu Semla, Date Semla, Biscoff Semla and many more at @lindquists_konditori 🥐Croissant Semla at @thelinskonditori 💛Saffran semla, Wiener Semla and Karlsbader Semla at @brotstockholm 🤍Cardamom Semla at @fabriquestenugnsbageri 🖤Licorice Semla at @ritorno1959 Which one would you like to try? Tell us in the comments😍 📸Visit Stockholm #stockholm #visitstockholm #semla

Today is Fat Tuesday in Sweden 🇸🇪 It’s the day of the semla – a soft cardamom bun filled with almond paste and whipped cream. 😋 In this country of 10.5 million people, around six million semlor are eaten on this day alone! The semla started as a simple wheat bun served in hot milk before Lent. Today, you’ll find everything from classic versions to liquorice semlor, semla croissants and even semla ice cream. 🥐 Have you tried a semla? 🙋 Music: Clara Mendes – Menino é fogo (instrumental) / Epidemic Sound

@tasteatlas and @sthlmfoodgems present Semla at 1920Tössebageriet, Stockholm 🇸🇪 Semla is a Swedish sweet pastry with a very specific moment in the year. Traditionally associated with Shrove Tuesday, it now appears much earlier, commonly eaten from the Christmas period and throughout Lent, when bakeries across Sweden begin treating it as a seasonal staple rather than a single-day indulgence. It is made with a plain wheat bread bun, lightly flavored with cardamom, then cut in half. The inside is filled with a layer of almond paste and a generous amount of vanilla-flavored whipped cream, before being finished with a light dusting of powdered sugar. The balance matters: the bun should be soft but structured, the almond filling nutty rather than sugary, and the cream fresh and restrained. Variations exist, but the classic version remains the reference point - a pastry that feels simple, yet carefully composed, and unmistakably tied to the Scandinavian winter calendar. @tossebageriet is recognised by TasteAtlas as the best place in the world for this classic Swedish pastry!

Sista tuggan är alltid värst 😵‍💫 #relaterbart #humor #winsentw #semla #fettisdagen

Today I finally tried a proper Swedish semla for Fat Tuesday (Fettisdagen) 🇸🇪🥯 and I get the hype now. The whipped cream on top was actually so good and not overly sweet at all, which balanced the sweetness from the filling inside the bun perfectly. The flavour combo is honestly elite. It feels rich, but not in a sickly way. Just smooth, cozy, and super satisfying. Also why is it so hard to eat without making a mess 😂 It felt like trying to bite into a literal cloud. The bun is soft, the cream explodes everywhere, and suddenly you are fighting for your life mid bite. Overall though, it was solid. I’m giving it a 7.9/10. Would I get it again? Yes. Would I eat it in public? I’ll take the embarrassment is it’s only once a year 🤣#sweden #gothenburg #europe #viral #livingabroad Do you like Semla???

❌ Just Swedish desserts ✅ This is peak Swedish fika ☕🇸🇪 These are some of Sweden’s most iconic fika pastries — and yes, they’re as serious as they look: Semla → seasonal obsession (you wait all year) Dammsugare → made from leftovers… don’t let that scare you Kladdkaka → underbaked on purpose (and that’s the point) Fika isn’t just coffee and cake. It’s knowing what’s worth it. Would you dare try a dammsugare? 👀 Follow for more Swedish fika culture and Nordic traditions Hi, we’re Johan & Emma with a shared love for travel ✈️ Join us as we explore destinations, experiences, food & drinks, near and far 🌍🍷 Always with a dash of Swedish culture & everyday habits 🇸🇪 📍 Based in Uppsala / Stockholm #fika #swedishfika #swedishculture #sweden #scandinavia

오늘은 스웨덴의 [셈라데이]입니다 🇸🇪🤍 #스웨덴 에는 1년에 여러 번 특별한 ‘음식의 날’이 있어요. 와플데이, 시나몬번데이처럼 특정 음식을 함께 나누며 계절과 전통을 기념하는 문화가 있죠. 그중에서도 가장 널리 사랑받는 날 중 하나가 바로 #셈라 ( #semla ) 데이입니다 🥰 그렇다면 서울에서는 어디에서 셈라를 맛볼 수 있을까요? 전통 셈라부터 색다르게 재해석한 셈라, 그리고 부담 없이 즐길 수 있는 가성비 셈라까지 — 서울 시내에서 맛볼 수 있는 세 곳을 알려드릴께요! 설날 연휴가 끝나기 전에, #swedeninkorea 와 함께 스웨덴의 달콤한 전통 빵을 서울에서도 만나보세요 💛💙 #seoul

If you missed it at the weekend my newsletter recipe last week was for these FAB rhubarb and custard semla, a marrying of a favourite British flavour combo, rhubarb and custard, with a favourite Swedish baking tradition, the semla. These buns are traditionally served on and around ‘Fat Tuesday’ aka shrove Tuesday and are filled with almond paste and whipped cream. In this version I’ve added rhubarb and used a whipped custard in place of the simpler cream. Find it on my newsletter (this recipe is for paid subscribers, a recipe for everyone coming tomorrow) #semla #rhubarbandcustard #cardamom

Kommentera hur du äter din semla 💬✨ #semla #fördig #viral #fettisdagen #humor

Hemgjord mandelmassa som verkligen tar semlorna till nästa nivå 😍 Nu för tiden rostar jag alltid mandel. Innan bara för att jag älskar det personligen, men det gör du som du vill ❤️ Recept på länken i profilen ➡️ @fredriksfika #mandelmassa #semlor #semla #fettisdagen

I betalt samarbete @bagarenochkocken När rulltårta möter semla, mums!! 😍 Fluffigt, krämigt, nötigt och helt oemotståndligt gott! 😋 Den här vill du inte missa 🤍✨ recept hittar du här nedan. Botten 165 g Ägg (3st) 130 g Strösocker (1 1/2dl)   90 g Vetemjöl (1 1/2dl)   20 g Potatismjöl (2msk)     5 g Bakpulver (1tsk)   50 g Mjölk   Botten: Sätt ugnen på 230 grader (varmluft). Lägg bakplåtspapper på en plåt så att den ligger rakt utan att böja sig på kanterna. Blanda alla torra ingredienser i en bunke. Vispa ägg och strösocker poröst, vitt och fluffigt. Sikta i de torra ingredienserna och vänd runt försiktigt med en slickepott, avsluta med att tillsätta mjölk.   Bred ut smeten jämt på en plåt med bakplåtspapper och grädda mitt i ugnen i cirka 5 minuter. Ta ut botten ur ugnen, sockra ytan och lägg på ett bakplåtspapper, vänd den sedan upp och ner och låt svalna helt.   Fyllning 500 g mandelmassa (rosta i ugnen)      5 g kardemumma (1 msk)    20 g vaniljsocker (2 1/2 msk)    90 g florsocker (1 ½ dl) 150 g vatten (1 ½ dl)   Fyllning: Sätt ugnen på 200 grader. Dela mandelmassan i lagom stora bitar och lägg på plåt med bakplåtspapper. Rosta mandelmassan i ugnen tills mandelmassan fått en gyllenbrun färg, cirka 8 - 10 min. Rosta även dom hela mandlarna, ta ut och låt svalna. Blanda samman alla ingredienser förutom vatten till en massa och blanda sedan i lite i taget av vattnet tills du har en fin och bredbar konsistens på fyllning.   100 g grovhackad mandel (1 dl) – (rostad i ugnen)   Chantilly 700 g grädde (7dl)   30 g florsocker (1/2 dl)   10 g vaniljsocker(1msk)   Chantilly: Vispa allt till en fast och fin konsistens

Did you have semla today? #fettisdagen #semla #sverige #sweden #fattuesday