A semla from Tössebageriet.
You have to give me credit for trying. I have never been a fan of semlor, but every year I feel this strange obligation to eat one again. So this year I thought I would up the ante and go to one of the best-rated semlor bakeries in town – Tössebageriet – and try one again.
A semla is a wheat bun spiced with cardamon that is filled with a mound of whipped cream and almond paste, looking very much like a pastry hamburger. Traditionally eaten on Fat Tuesday or Fettisdagen, semlor are now typically available in mid January. I ate my annual semla today as I will be in Sydney by then.
As for what I thought of this semla, I really do like the idea of Swedish semlor, but I am still not a fan of the cardamon or the wheat bun. And all that cream is just way too rich. So I ate half my semla. Maybe I’ll do the rest later.
By the way, I’ve written of my trials with the semlor before, comparing them to king cake and to a cream-filled hamburger.
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