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Semla, a Traditional Swedish Delicious Cake or Pastry, Recipe and History!

At this time of the year, in late winter and until Easter, the Swedes eat semlor for almost 1 billion Swedish kr per year! In 2010 the Swedes eat about 5 million semlor in one day or 40 million semlor per year! When you consider that the Swedish population is almost 9,5 million people you understand that we just love this pastry! With this facts I am trying to tell you how delicious a semla is and give you reasons to try them out your self!

BUT, a bit of fair warning is in place here; this isn't a low calorie cake, it is a treat!

And another thing; it is said that a Swedish king, King Adolf Fredrik, died on February 12, in year 1771, after eating to much, and one of the thing he eat was too much semlor! So be cautious!

Semlor! Just waiting to be eaten!

Semlor! Just waiting to be eaten!

Swedish homemade Semla!

Swedish homemade Semla!

What is a Semla?

A Semla is just one word for these pastries and we also call them “fastlagsbulle”, “hetvägg” and “fettisdagsbulle”! The name semla comes from the Latin word “simila” which means “a bun made of wheat flour” and that is almost precisely what it is! To be more precise; a traditional Semla is about 10 cm big round wheat bun with cardamom that is filled with almond paste and whipped cream and on top decorated with powder sugar! Further down I will give you some recipes on how to make them.

The Swedish National Food Administration provide recommendation that one should not eat more than 1 semla per week! With 5 semlor you fill your body´s minimum daily energy needs, but with just fat and sugar!


There is some great history behind our semlor that I must share with you!

Semlan has a long history, at least back to the 1700s. Initially Semlor was only eaten on Shrove Tuesday (the day preceding Ash Wedensday) as a last festival food before Lent and Shrove Tuesday occurs according to the church calendar 46 days before Easter. During the fasting they then ate only one meal a day, and it was forbidden to eat meat, cheese, eggs and other diary products. One shouldn’t drink milk or wine either. According to a story the semla was from the beginning a flat bun. That was one of the few things that where allowed to eat. In order to reliance on food people started to make holes in the buns and started to fill them with different tasty goodies. Over time, this has evolved into whipped cream and almond paste. That semlan contains fat and that it will make you filled and satisfied does have its explanation!

Now days the season for sales of semlor has been moved and now we can eat semlor for a longer period of time. The sales begin at Boxing Day and continue all the way to Easter, with a sales peak during the Shrove Tuesday!


Swedish King Adolf Fredrik   1710-1771

Swedish King Adolf Fredrik 1710-1771

The Swedish king Adolf Fredrik!

The history of King Adolf Fredrik tells that the king had been on a resting home/health home for a period. It doesn’t say for what reason, but one can imagine that he wasn’t totally healthy from the beginning.

After his return to Stockholm he did eat a pretty normal royal dinner that consisted of: Russian caviar, kippers, lobster, a dish of sauerkraut and boiled meat with turnips. Since semlor was one of his favourite dishes and since it was Shrove Tuesday he had semlor for dessert. The dessert was washed down with milk and at least one bottle of champagne!

A few hours later the king had severe stomach cramps and dizziness and died from a stroke!

Other ways to serve Semla!

The name “hetvägg” in Swedish (translated it means something like hot- wall) was more common in the past but some Swedish prefer a hetvägg even now. Back in the 1700s it was a common filled wheat- bun served floating in a deep dish with hot milk. You can still order a “Hetvägg” done in the old way in some patisseries in our bigger cities.

Now,  a semla can also be made as a Danish pastry. Then instead of a wheat bun you put the filling on a Danish pastry which is one of my favourite!

There is also an old and sweet fairy tail about the origin of the Semla!

Once upon a time there was a small, small country far away! The small country was a beautiful country. There where some mountains but something that could be seen everywhere was billowing yellow cornfields. And everywhere in the small country people grind wheat into flour. This wonderful and fine flour was used for baking the finest cakes and breads. The King of the little country had a great interest; to eat good bread and delicious cakes. He also loved variety. So, the bakers in the small country had to constantly invent new breads and cakes. But one day their fantasy ended and they couldn’t invent any new variety of cakes or bread!

“I want variety”, complained the King. “You have to invent some new cakes”

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But the bakers could not. Then the King got an idea! As it happens, the king had a beautiful daughter. She was so sweat and men from the whole country stood in line wanting to marry her. But the king had not promised here to someone yet.

“I announce a contest” said the king. “Anyone who can find the most delicious cake shall have my daughter”.

Now it was so, that a young soldier in the king’s guard has loved the princess for a long time but he had no chance in seeing her.

“What should I do”? He complained too his friends, “ I can only bake wheat buns, nothing else”

“But you bake the world’s best tasting wheat buns,” said his friends.

“It is not enough” said the soldier. “There must be something even better.”

“I know, said one friend, almond paste is very good.”

“No, whipped cream is tastier” said another.

And then the soldier got an idea! A loaf of white bread that contained both the almond paste and the whipped cream has to be the tastiest ever existed! So he baked the buns. And he made a hole inside them. And he filled the hole with almond paste and whipped cream.

When tasting them, the king went mad with delight! He ate so much that he almost got sick. Therefore the King’s advisers decided that the new cake would only be eaten once a year; on Shrove Tuesday. One couldn’t risk the King’s health! The princess fell in love too. “You are not only good at baking. You are also resourceful” she said to the soldier. And they married and lived happily ever after…

The End

So, there seems to be stories of Kings from both reality and fiction that involves Semlor! I hope the message is clear: Do not eat too many of them! Enjoy them only now and then!


Classic Semla!

10 pieces

First you make wheat buns and to the dough you need:

75 g margarine or butter

A little more than 1 cup milk (a cup and a tbsp)

25 g yeast

¼ teaspoon salt

almost 1/4 cup sugar or light syrup (0,5 dl)

1 teaspoon cardamom (optional)

3,2 cup plain flour (7,5 dl)

1 egg

Proceed as follows: Melt the butter in a saucepan, add milk and heat to 37 º C. (finger warm). Crumble yeast in a bowl and mix the yeast with little of the milk and butter. Add the remaining liquid, salt, sugar or syrup, cardamom, and almost all the flour. Crack an egg in as well for juicier and tastier dough.

Let the dough rise under a cloth for about 30 minutes.

Knead the dough smooth again. Bake it and shape it into 10 pieces round Semlor. Let them rise under a cloth in 30 minutes more. Brush them with beaten egg or milk. Bake them, about 15 minute in the middle of the oven at 200-225 º C until they are nicely browned. Allow buns to cool on a rack under a cloth.

Luxurious Semla!

Luxurious Semla!

Fresh from the oven!

Fresh from the oven!

Luxurious Semla!

Some thinks that an ordinary wheat bun is a bit dry. If you are one of those you can try this luxurious recipe of semla! An extra rise and proper kneading gives extra fine texture to these buns.

25 g yeast for sweet doughs

a little more than a cup milk (2,5 dl; a cup and a tbsp)

almost 4 tbsp sugar (0,5 dl)

1,5 cup plain flour (3,5 dl)

After initial formation:

75 g butter

5 tbsp sugar (0,75 dl)

1 egg

1 tsp cardamom

0,5 tsp salt

1,5 cup plain flour (3,5 dl)

Do like this: Heat the milk t 37 ºC. Dissolve yeast in a bowl. Add sugar and flour. Work the dough significantly, about 10 minutes in a food processor. Sprinkle a little flour on the dough and let the dough rise under a cloth for about 30 minutes.

While the dough rise, stir butter and sugar porous and add cardamom. After 30 minutes, stir butter mixture, eggs, salt and the rest of the flour into the dough. Work it together in another 10-12 minutes. The dough should be soft in texture and smooth. Cover the bowl with a cloth and let the dough rise once again. From here it is just like in the classic recipe, work the dough and form it into 10 buns. Let is rise for another 30 minutes before you bake them in the oven.

Classic Filling:


200 g almond paste

almost ½ cup milk (1dl)

a little more than 3/4 cup whipping cream (2 dl)

Powder sugar

Cut off a small lid on each bun. Remove some of the content in the lower bun with a fork. Crumble it into a bowl. Mix with the grated almond paste. Then add milk and stir into a fairly loose batter. Spread the filling into the buns. Whip cream and add on top of each bun. Add the lids and sift powdered sugar over the buns.

Other types of filling

Examples of other fillings that taste very good is:

  • Exchange the almond paste with vanilla cream or vanilla cream and raspberry jam.
  • Fill the buns with nut cream instead and top them with chocolate mousse.
  • Add cocoa to the whipped cream for at great chocolate taste.
  • Add lightly sugared cloudberries or cloudberry jam to the whippet cream.

Recipe, Almond paste!

Almond paste can be bought at the store but you can also make almond paste yourself if you have a food processor or a blender.

Almond paste contains almost 50% almonds and 50% sugar. If you want a finer almond paste it contains a bit higher percentage almonds. Usually the mandel content must be at least 50% for it to be known as almond paste.

Do like this:

If you want nice light almond paste, one must first scald and peel the almonds. You do that by adding the almonds in boiling water for a while and then let them cool a bit before you scale the almonds. Then run it in a food processor or blender:

200 g almonds
0,4 cups powdered sugar
0,4 cups granulated sugar

When the almonds are finely ground, add a little water, cream or milk in mixing until the almond paste have the right consistency.

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Elyn MacInnis from Shanghai, China on July 02, 2017:

This sounds so delicious! I have never heard of Semla before.

Chris ackermann (Carlson) on January 11, 2017:

Please give recipe for cardamom bread. I am in New Jersey and my mom years ago made it. I need help to make it. Thanks

Christina Lornemark (author) from Sweden on November 06, 2016:

Hi Peter Geekie,

Thanks for taking the time to read and leave a comment and I hope you enjoyed the Semla!


Peter Geekie from Sittingbourne on September 25, 2016:

Excellent article about a bun I have never heard of before. Time to get out the mixing bowl.

kind regards Peter

Christina Lornemark (author) from Sweden on June 09, 2012:

Hi Angela and I hope you try the recipe! Thanks for the visit in my corner


Christina Lornemark (author) from Sweden on June 09, 2012:

Hi livingpah, yes it is a very tasty pastry and almost every Swede love them! I hope you will like them too! Thank you for reading and I appreciate your comment


Angela Brummer from Lincoln, Nebraska on June 07, 2012:

These look amazing!

Milli from USA on June 07, 2012:

Interesting story and History regarding Semla recipe. So delicious and want one so bad. Thanks for sharing. Will make this recipe. Great pictures. Voted up and shared.

Christina Lornemark (author) from Sweden on May 06, 2012:

Hi vespawoolf! Semlor is a typical Nordic pastry so I believe it is mostly those with Swedish relatives or others that for some reason know about this traditional Swedish pastry that have seen or tasted a Semla. They are so delicious and I can really recommend them. Thank you so much for reading and for the comment!


Vespa Woolf from Peru, South America on May 05, 2012:

I've never had semla, but they look and sound fabulous especially with the almond paste filling. Thank you for sharing!

Christina Lornemark (author) from Sweden on April 13, 2012:

Hi randomcreative, oh, they are really delicious and it is good that we only eat them during a couple of months per year! Thanks for reading and for the comment!


Christina Lornemark (author) from Sweden on April 13, 2012:

Hi cardelean! It seems that Semlor is more known in the northern European countries and I am so glad that I could share this recipe with you! I hope you try them out and that you like them. Thanks for reading and for the comment!


Rose Clearfield from Milwaukee, Wisconsin on April 12, 2012:

Thanks for this great recipe and the history behind it! The pastries look delicious.

cardelean from Michigan on April 11, 2012:

I have never heard of these before but they sound absolutely amazing! I love desserts and this one sounds delicious. Thanks for sharing the history and recipe!

Christina Lornemark (author) from Sweden on March 17, 2012:

Hi Made, it is easy too eat to many Semlor, especially now when they start to bake them in January! It gives us so many opportunities to try all the bakeries and I have probably eaten to many this year too:) Semlor are delicious and I look forward to the first Semla every year! Thanks for the visit and the comment, I hope you have a wonderful weekend!


Madeleine Salin from Finland on March 16, 2012:

Great hub! I love semlor, and I always tend to eat too many ... :) What's interesting, is that newspapers or magazines every year try to find out which bakery, in the town or the city, makes the best tasting "semlor". That should probably explain how popular "semlor" are in Sweden.

Christina Lornemark (author) from Sweden on March 16, 2012:

Hi Eddy and I wish you a great weekend! I really hope spring has come your way by now! Thanks for reading, I appreciate your visit in my corner,


Eiddwen from Wales on March 16, 2012:

A brilliant hub and thanks for sharing;take care and enjoy your day.


Christina Lornemark (author) from Sweden on February 06, 2012:

Hi Sunshine, I wish I could invite you all to a big Semla -party! I have the same thoughts and hope to win the lottery so I can travel over the big ocean to you! Lets see who comes first! But for now I will think about you all when I eat my Semlor and hope you enjoy them where you are:) Thanks for reading, Linda and for the votes!


Linda Bilyeu from Orlando, FL on February 05, 2012:

Tina your hubs are always a delight. I learn so much about Sweden from you. When i win the lottery I'm coming to visit. Voted UP and awesome!!

Christina Lornemark (author) from Sweden on February 05, 2012:

Stephanie Henkel, then you will love Semlor! It is one of my favorites too. One of the advantages with making them at home is that we can add more almond paste after our liking:) I hope you try these. Thanks for reading and for the comment!


Stephanie Henkel from USA on February 05, 2012:

I love anything with almond paste in it, and these buns look soooo tasty! Thanks so much for the recipes and for the mouth watering pictures!

Christina Lornemark (author) from Sweden on February 05, 2012:

Hi Deborah Brooks. It would have been great if it was the hub of the day but it isn't! But I am so glad you think it could be! For now, it is my hub of the day since we eat Semlor in February! Thanks for your encouraging comment and the vote, I appreciate it!


Christina Lornemark (author) from Sweden on February 05, 2012:

Susan, just tell me when you arrive and I have the Semla ready! It takes a bit of time to bake them but fortunately they are sold everywhere at this time of year so they are easy to find even if you come without notice! Thanks Susan, it is always great to see you!


Christina Lornemark (author) from Sweden on February 05, 2012:

Silver Genes, I don't think you should wait for that, but who knows! The recommendations for diet is changing faster than I can keep up with so one never know:) Semlor is what makes February to a great month, they are really tasty and I hope you try them! Thanks for reading and your comment!


Deborah Brooks Langford from Brownsville,TX on February 05, 2012:

wow awesome.. I love this hub. I can see why this is the hub of the day. great recipes. I am book marking it.

Voted way up


Susan Zutautas from Ontario, Canada on February 05, 2012:

Tina, These look soooo good! If I come for a visit will you make these for me? I need to go eat something sweet now after reading your hub.

SilverGenes on February 05, 2012:

These look spectacular! Oh my - just the thought of all those flavours together is pulling me toward the kitchen! When I see the news for the new Swedish Semla Diet hit the tabloids, that will be the only excuse I need for making them part of my nutrition plan... but why wait that long? ;-)

Christina Lornemark (author) from Sweden on November 26, 2011:

Hi BkCreative,Yes a Swedish smorgasbord have something for everyone even if the meat part is predominantly. It isn't possible to eat everything so dessert or the more sweet dishes are forgotten some times or have to be left out because there isn't any room left:))

I look forward to read your hub about smorgasbord!

I have never tried IKEAS smorgasbord but I can imagine that it contains parts of a real smorgasbord. Honestly, I think most people only have parts of a real Swedish smorgasbord on Christmas in their homes, to have the real one is so much work and so immense amount of food that no one have the time to cook nor the space to store the leftovers!

Thanks for an interesting comment and I think IKEAS smorgasbord is well worth the money anyway. You will get the real tastes and many things from of a real Swedish smorgasbord! If you do, please let me know how you liked it! And afterwards you can try the Swedish semla:) Take care and best wishes


BkCreative from Brooklyn, New York City on November 23, 2011:

Well just like the King, I would overdo it. This pastry looks amazing and I can almost taste it. Wow!

By the way, my cousin had the pleasure some years ago of going to Sweden and eating his way through a smorgasbord and eat he did. He brought back all the information and I wrote a hub about it. But being that my cousin is a meat eater and loves pate and reindeer and well, he ate lavishly, but dessert - which is where I would have spent most of my time, he just mentioned in passing so I did not have great detail like this luscious hub.

IKEA is planning to offer a smorgasbord here in New York City during the holidays but it in no way resembles what my cousin had. Whew.

Great hub again and rated up!

Christina Lornemark (author) from Sweden on October 26, 2011:

Thank you, AlmostLola! I hope you try it!


AlmostLola on October 25, 2011:

sounds absolutely delicious! thanks for sharing!

Christina Lornemark (author) from Sweden on April 21, 2011:

Hi tonymac, that will be a good time to try Semlor! For me they are connected with late winterseason and a treat in a time when we long for spring! And since you have already tried them, you know how tasty they are!

Thanks for your visit here!


Tony McGregor from South Africa on April 20, 2011:

I will defrinitely try these out sometime towards the end of our winter (about October). I remember eating one of these in Uppsala when I was there in 1998. Delicious!

Thanks for sharing.

Love and peace


Christina Lornemark (author) from Sweden on March 24, 2011:

Sharing the sky, If it is difficult to find almonds you can do it your self. I will add a recipe for almonds to this hub for you and others who can´t buy it! I wish you much success with your Semlor and hope you will like it! Thanks for your visit here and for giving me the tips to improve this hub!

sharing the sky from United States on March 24, 2011:

These look great! I'd love to try my hand at making a few for the people in my life. I love almonds though I'll have to do my homework to see where I can locate it in the States. Thanks for sharing!

Christina Lornemark (author) from Sweden on March 19, 2011:

Hi KoffeeKlatch Gals, I am so happy to see you here and also pleased that you liked this hub. I know you will enjoy the Semla too and I can especially recommend the luxurious variant! Thanks for your very kind comment that I really appreciate!

Susan Hazelton from Northern New York on March 18, 2011:

The salma looks sinfully delicious. I must try the recipe. Very creative the way you set up your hub. Well-written and informative. Great job. Voted up, awesome and bookmarked.

Christina Lornemark (author) from Sweden on March 18, 2011:

Mrs J.B. I would love to deliver to you, but I have to warn you; I am not good at baking! I am more in to eating, but for you I will make exceptions! Just let me practise a little and I will come back to you! Bye for now! Tina

Mrs. J. B. from Southern California on March 18, 2011:

My sweet swedish friend!!!! I would like to place my order now for one each of these mouthwatering recipes. You can make me one once a week and send it or however you like!!! Let me know.... GREAT HUB

Christina Lornemark (author) from Sweden on March 09, 2011:

A.A Zavala,I am glad to hear that and I know that the Semla wont let you down! Thanks for your visit here, I do appreciate it!

Augustine A Zavala from Texas on March 08, 2011:

I love European treats! Thank you for sharing.

Christina Lornemark (author) from Sweden on March 05, 2011:

Hi Silverfish, nice to see you again! Thanks for coming by and I am glad you liked this recipe. I hope they will be useful to you!

Silver Fish from Edinburgh Scotland on March 04, 2011:

Great Hub, thees recipes sound delicious, thanks, for sharing.

Christina Lornemark (author) from Sweden on March 02, 2011:

Hi Granny´s House, Yes, do that, I know you won’t be disappointed! It is nice to meet you and thanks for your kind comment!

Christina Lornemark (author) from Sweden on March 02, 2011:

Hi Gigi Thibodeau, I am so happy to share the recipe for Semlor with you! Much of the foods we eat have some sort of history but many times the knowledge is forgotten. So it is important to pass on the history that still remain. I am so glad you liked it and thanks very much for leaving a great comment!

Christina Lornemark (author) from Sweden on March 02, 2011:

Hello David99, Yes it is the same, this pastry have many different names and they are smaskens:) Thanks for your nice and Swedish comment!

Granny's House from Older and Hopefully Wiser Time on March 01, 2011:

I will some day try one of these recipes. They look great. Also the story was cute too

Gigi Thibodeau on February 28, 2011:

These look delicious, and I love that you included so much history in this hub, too!

David99999 on February 28, 2011:

De ser ut som det vi kallade för fastlagsbullar. Mmmmm...smaskens! Urbra hub!

Christina Lornemark (author) from Sweden on February 27, 2011:

Hi loves2cook, your name indicates that you will make semlor fast and easy:) Thanks for stopping by an leave a kind comment, and I glad you liked this hub and hope you will enjoy your semla!

loves2cook from Portland, OR on February 26, 2011:

Thank you so much for sharing the rich history behind such a rich dessert. I really enjoyed reading this and I look forward to trying semlor someday!

Christina Lornemark (author) from Sweden on February 26, 2011:

Martie! I must admit that I am not so keen at cooking or baking either, but like you, I can when I want or when I have to! Fortunately, my husband can do both and with great skill and mostly both at the same time, he likes to be fully occupied when he works in the kitchen:)

You must share some of your traditional recipes with us, it would be very interesting. And I totally agree with you, there are so many hubs waiting to be written! If there only was more time. I do hope you will enjoy semlor and if you can’t find any almond paste you can try some of the other fillings! Your comments are always supportive, very welcome and appreciated! Bye for now!

Christina Lornemark (author) from Sweden on February 26, 2011:

Hi katiem! Yes, it is funny and interesting with the history behind semlor! And I am glad that the tradition to eat semlor is still strong here. Nowadays there are so many delicious pastries and other treats to choose from but I think semlor is so special for us thanks to their long history and the tradition. There is no Shrove Tuesday without a semla! Thanks for your lovely and much appreciated comment!

Martie Coetser from South Africa on February 26, 2011:

Oh my goodness, how did I miss this yummy hub? I’ve got to eat a semla a.s.a.p. It reminds me very much of what we call a ‘donut’, though I’ve never seen almond paste in our shops. I guess our bakers just add almond spices to the flour. I’m not a chef at heart – cook and bake only because and when I have to – but I’m definitely going to bake semla. Thanks Tina, for sharing this with us, and for inspiring me to introduce some of our traditional pastries. (Lol! I’ve got too many ideas for hubs in my head and not enough time on my hands!) Take care!

Christina Lornemark (author) from Sweden on February 26, 2011:

prasetio, I am always glad to see you in the comments, prasetio, I am always glad to see you in the comments, because you are such a kind man with supportive comments! I think semlor is mostly common in the Nordic countries with a few variants but the cake is probably unknown in many countries. I hope your mom will like this recipe and that she wants to try them! Thanks for your visit here, the vote and the great comment! Take care!

Katie McMurray from Ohio on February 25, 2011:

How beautiful and delicious and what a rich history the Semla Swedish cake or pastry has. Love it! :) Katie

prasetio30 from malang-indonesia on February 25, 2011:

Another great hub from you. I never knew about this cake before until I read this from this hub. I liked your recipe and I love your presentation. It looks delicious. As usual, I'll show this to my mom. Vote up. God bless you!


Christina Lornemark (author) from Sweden on February 24, 2011:

vocalcoach, it is always nice to see you and your comment is just as great! I am delighted over your positive feedback, the voting and that you liked the look of semlor! I can really recommend that you try them! See you soon again!

Christina Lornemark (author) from Sweden on February 24, 2011:

Docmo! That was one of the greatest comment I have received and I am so grateful that you read this hub!

If you make them yourself you can adjust the amount of whipped cream to your liking. But I think you will enjoy them anyway, it goes very well together:) Thanks for your supportive comment and the voting! Take care and enjoy your semla!

Audrey Hunt from Pahrump NV on February 23, 2011:

Oh my - this looks so scrumptious! What a wonderful and inviting hub this is and the pictures are absolutely marvelous. Thank you so very much! Voted up!!!

Mohan Kumar from UK on February 23, 2011:

That is the most scrumptious hub I've ever read. The buns /pastries look delish, the history is riveting, and the sweet little fairy tale was the cherry on the top.

I want one now as I do love almond paste and wheat buns. Not sure about the whipped cream but I am sure it will all go well together. You've got me craving for it now! voted up, up, up!

Christina Lornemark (author) from Sweden on February 21, 2011:

Hi SUSANJK, you ar so welcome and i hope you will enjoy the recipe! Thanks for your comment! I must say that I love your avatar, that dog is a winner!

Christina Lornemark (author) from Sweden on February 21, 2011:

Hi RTalloni, I am so glad to put a smile on your face and that you could "hear" the Swedish words in your mind! Your lovely comment really express that you did! Some of the words are simply not possible to translate in an understandable way so I didn´t even try! I am delighted to hear you want to try this and hope your guests will like them! Thanks for your comment, I am so glad you stopped by. Take care,(and do not eat to many semlor)!

SUSANJK from Florida on February 21, 2011:

Thanks I love recipes.

RTalloni on February 20, 2011:

What a great read this hub is! Your wonderful Swedish accent was almost audible, which made me smile all the way through.

The recipe looks like it will be an irresistible dessert and I look forward to surprising guests with it one day. I will tell them that it is an authentic recipe from my Swedish friend! Thanks bunches! :)

Christina Lornemark (author) from Sweden on February 20, 2011:

Hi Inger Akander, and thank you very much for pointing that out to me! I hope no one have tried my first recipe, I certainly not want to make things difficult for those who want to try this themselves. So now I have recalculated the recipe and hope it makes more sense to everybody. Thanks once again for taking the time to leave this comment and point me in the right direction:)

Inger Akander on February 20, 2011:

Hi thoughtforce,

Please recalculate the amounts of each ingredient in your semlor. 1 cup is 2,35 dl. I think you are using the measurement "cup" instead of dl. For 10 semlor you need about 2,5 dl of milk which is slightly more than one cup (a cup and a tablespoon). The same goes for the flour. Good luck! We have just had semlor today in Wisconsin.

Christina Lornemark (author) from Sweden on February 20, 2011:

Hi Galaxy 59, I am so glad you liked it and that you will give it a try! I do not think you will be disappointed. There is a special feeling to take the first bite of the bun, taste almond paste, creme and get powder sugar on your nose. Thanks for your great comment and I wish you good luck with the Semla!

Hi AliciaC, that is a bit of dilemma. Sweden is best in the summer I think. But then again I don’t like winter and cold at all. If you are a person that like snow and skiing it is perfect, and after the skiing you can enjoy a delicious Semla! Thanks for stopping by and for your very kind comment!

Christina Lornemark (author) from Sweden on February 20, 2011:

Hello Tom, Yes, sometimes I also get a sweet craving, and a Semla will take care of that! They are not what you can call healthy, but they are tasty! I hope you will be able to taste one sometime! Thanks for your comment and the "awesome"! It is always a pleasure to see you in my corner!

Linda Crampton from British Columbia, Canada on February 19, 2011:

A semla sounds wonderfully delicious – especially the filling! I’ve always thought that if I visited Sweden I would go in the summer, but now I’m thinking that winter would be a better time so that I can buy semlor! Thank you for a lovely and interesting hub, and for the recipes.

Galaxy Harvey from United Kingdom on February 19, 2011:

Sounds really tasty, I'll give this a try next time I am in the mood for something sweet and non diet!

Thomas Silvia from Massachusetts on February 19, 2011:

Hi thougtforce, great delicious hub ! It looks so yummy it's making me have a sweet craving !

Awesome hub !!!

Christina Lornemark (author) from Sweden on February 18, 2011:

Hello Ashantina, Yes do that, and I don’t think you will be disappointed! But then you have to visit Sweden in late winter because it is only served for a limited time each year! Thanks for your very positive comment, that I do appreciate!

Christina Lornemark (author) from Sweden on February 18, 2011:

Hi StarCreate, Yes, and they are delicious! But they are big, so one Semla is quite enough to take care of your hunger! I hope you try them. Thanks very much for your visit and your comment!

Ashantina on February 18, 2011:

The first thing I shall and ask for when I go to Sweden is 'Semla'!!

StarCreate from Spain on February 18, 2011:

Mmmm delicious looking hub! I am not looking at your pictures, or the pictures painted by your words any more, because they're making me hungry!!

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