A bun, some whipped cream and a dash of almond paste. On paper so little; but for Swedes, enough for a whole day of dedicated eating.
This is Semla Dagen.
The day before Ash Wednesday is known by many names around the world:
Pancake Tuesday, Mardi Gras, Paczki Day and, in Sweden, Semla Dagen.
“You can’t fail to notice it, the bakeries are full of the buns and even the stores get in on the act,” remarks Swede Bodil Norberg.
But it’s not just the bakeries and supermarkets, as Swedish student Anton Eliasson revealed:
“My corridor has been baking all weekend to have a huge pile ready! But sadly we keep eating most of what we make. Currently we’re down to 35 semlor… I don’t imagine they’re going to last too long either.”
Indeed, the theme of togetherness appears to be as much a part of the day as the semla bun itself with international students immersing themselves (completely selflessly, obviously) in this yearly tradition.
“My first was actually at a fika with some Swedes, at a café round the corner from Juridikum.” Says English student Daniel Davidson. “My first, but not my last! It was pretty good.”
Naturally, with such universal popularity, the semla bun also has its own Facebook page where fans have been debating the oh so important issue of what drink should accompany it.
Somewhat shockingly, especially given the fact that most of Europe is currently shivering away and doing all they can to keep warm, the current country-mile winner is a good old glass of milk.
This could be testament to the Swedish resolve that, no matter the
weather, life carries on just how they like it. Alternatively, it could well be because this calorie-packed Swedish icon provides all the extra winter padding anyone could need to keep warm.
But in reality Swedes enjoy a bowl of warm milk with their semla resting in
it -“Hetvägg” – much more sensible in this cold!
Whatever the reason, the one certainty is that this is a surprisingly popular day for such a simple creation and anyone in Sweden this week just has to try it. As Anton says:
“If you like semlor, you eat it all Tuesday. If you try it and don’t like it, I’ll eat yours too!”
For anyone who wants to follow in Anton’s footsteps and make your own
