anna brones

writer + artist + activist

Posts Tagged ‘semlor

Go Stuff Yourself with Semlor!

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Celebrate Fat Tuesday with Swedish Semlor

Happy Fat Tuesday – in my world, known as the Dfficial Day of Stuffing Yourself with Semlor. The iconic Swedish baked good served before Lent is one of my favorite things to make this time of year, and I have a whole article about semlor up on Paste this week in celebration. There’s also a great article on the topic on NPR’s The Salt by fellow food writer Anne Bramley which is definitely worth a read.

Here’s a little dirty secret for you: there’s a recipe for semlor in my book Fika, which is out on April 7 (yes, I have already started counting down). But if you can’t wait that long, and you really want to make some today, you can use this recipe.


Written by Anna Brones

February 17, 2015 at 16:15

Baking Swedish Semlor

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My favorite Swedish pastry? The semla. There are of course dozens of amazing Swedish baked goods, but this one is special because it only comes once a year. Baking a batch in the middle of summer or early fall? Unacceptable. The semla is meant to be consumed on Fat Tuesday, but of course that can be stretched out to include anytime between New Year’s and Easter.

Back to the semla.

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Written by Anna Brones

February 21, 2012 at 09:03

In the Kitchen

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Prepping some good stuff for another Kokblog collaboration. Ample use of cardamom required.

Written by Anna Brones

February 11, 2012 at 13:40

Posted in Food + Recipes

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Semlor: Sweden’s Fat Tuesday Celebration

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This week marks Fat Tuesday. Which in Sweden means it’s high time for semlor, a pastry full of almond paste and whipped cream. After all, it’s not called Fat Tuesday for nothing.

So honored that Johanna over at Kokblog (my new favorite food illustration blog) asked me to write a guest post for this favorite Swedish tradition of mine.

semla, also known as fastlagsbulle or fettisbulle, is a flour bun filled with almond paste and topped with whipped cream and powdered sugar. Historically the decadent pastry was intended for consumption on fettisdagen, Fat Tuesday. But in modern day, the tradition of semlor has gone far beyond just fettisdagen, allowing for Swedish pastry shops and bakeries to fill their windows with the baked good from just after the New Year all the way through Easter. Several months of pastry bliss.

Read the full post — with more fantastic illustrations and my mother’s recipe — here.

Written by Anna Brones

March 8, 2011 at 04:00

Fat Tuesday a la Sweden: Semlor

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You think bright color bead necklaces and crazy carnival outfits are what Fat Tuesday is all about? Think again.

In Sweden there’s a different tradition, and it carries on all the way from January to March: semlor. A semla (plural: semlor) are wheat-flour bun filled with almond paste and topped with whipped cream and powdered sugar; the perfect combination for fending off the cold of winter. Traditionally eaten on Fat Tuesday, now you can find them in Swedish pastry shops and bakeries from the beginning of January onwards.

Or you can make your own. Here’s a great recipe to bring all the semla goodness right into your own home. I know what I’m doing tonight!

Want more semla stats and fun facts? Check out this great article on the Swedish baked good by my friend Lola Akinmade on Intelligent Traveler.

[Photo: Per Ola Wiberg]

Written by Anna Brones

February 16, 2010 at 10:37

Posted in Food + Recipes, Travel

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