The Swedish Semla

Traditionally eaten only on the day before Lent (the Christian fasting period), semlor are now eaten on a daily basis by enthusiasts nationwide from Christmas until Easter. They are also called Fat Tuesday-buns.

When do you eat semla?

On Shrove Tuesday, known as Fat Tuesday ('Fettisdagen') in Sweden. In 2025, Fettisdagen falls on 4 March.

Where can you get a semla (or two)?

Every bakery and café worth its salt, or sugar and fat in this case. Or, if you're feeling adventurous, follow this recipe and make your own semlor.

Who eats semlor?

Semla addicts who love them and eat them daily, traditionalists who only eat them on weekends, and the truly devout who stick to Fat Tuesday.

According to legend, Sweden's King Adolf Fredrik met his untimely demise on 12 February 1771 after indulging in a particularly hearty meal, finishing off with a 'hetvägg' – a semla served in warm milk.

Where does the name 'semla' come from?

The word 'semla' derives from the Latin 'simila', meaning fine wheat flour. What started as a simple bread roll has become an irresistible delight.

How to eat semla like a local:

Start with the lid. Use it to scoop up some of the gooey contents. Proceed with the rest of the bun. The unrestrained devour it shamelessly straight from hand to mouth. The refined uses a fork. Bohemians go for a spoon.

The tourists? Often confused. And the purists? They order it the old-school way – in a bowl of warm milk. No method is wrong as long as you enjoy every bite.

New variations of the semla:

Over the years, creative twists on the classic semla have emerged. From the handy 'semmelwrap' to the elegant 'prinsessemla' and even the indulgent 'semmel-milkshake' – Sweden’s favourite bun continues to evolve in deliciously unexpected ways.

So, whether you’re a die-hard semla traditionalist or an adventurous trendsetter, one thing is clear: resisting a semla is futile. The real question is – one semla or two?