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Time for a Semla | by Peter Arthold
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Time for a Semla

The name semla is a loan word from German Semmel which was the name used for the finest quality wheat flour or semolina.

 

The version sold in Danish and Icelandic bakeries on or around Shrove Monday is filled with whipped cream, a bit of jam and often with icing on top.

 

In the southernmost part of Sweden (Scania) and by the Swedish-speaking population in Finland, the pastries are known as fastlagsbulle, in Denmark and Norway they are known as fastelavnsbolle.

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Taken on October 21, 2010