
The President of the Swedish Heritage Society in Utah will be taking orders for homemade Semlor today. If you would like to order contact her via e-mail at Vivifors@aol.com they are $2.25 each and they taste just like a Semlor (Semla) in a bakery in Sweden! Thanks Vivian for sharing your talent with us all! They can be picked up in Murray/Taylorsville area on Saturday, Jan 31. If you have Scandinavian Heritage-you must try one, and if you don’t, you must try one! YUM! A little about these beautiful creations:
Mattias Sundberg, a semla enthusiast, explains what it takes to be a winning semla:
“The bun itself should be a light golden brown and about 10cm across. The ‘lid’ is preferably triangular and properly sprinkled with powdered sugar. It should sit squarely on its cream bed. The whipped cream shouldn’t overspill the edges and should rise 2-3 cm – just so your nose doesn’t dip when eating.”
But aesthetics will only take a semla so far; the proof is in the taste test. According to our expert, “the bread mustn’t be too dense and should be lightly sweetened. The whipped cream ought to be hand-whipped and lightly sweetened as well.” Traditionally the cream is unsweetened but our modern aficionados seem to have developed a sweet tooth.
Mattias Sundberg admits that there are differing opinions on how to judge the best semla. Its almond paste seems to split the jury. Sundberg prefers a sticky paste while some of his fellow critics opt for a crumblier version. All sides agree on one thing:
“It’s important that [the paste] of about 2 teaspoons is dead centre and is absolutely not bitter.”
Sundberg and friends are hardly oddballs when it comes to their high standards for semlor. There’s even a semla academy in Gothenburg. They have their own established minimum standards:
The lid must be structured so it may be used for scooping;
There must be cardamom in the dough;
The almond paste must be authentic;
The whipped cream must be fluffy;
There must be powdered sugar sprinkled on the lid.

On a personal note-I LOVE CARDAMOM! When we lived in Sweden there was a bakery with a very old Swedish woman at the hornstull T station. Many mornings I would grab this twisty little pastry with lots of cardamom. I could hear the train coming but I would still grab my pastry, She was only one of two people in 10 months of living in Sweden that did not speak English. I never understood how much my delightful goodies cost, I would just hold out my hand and she would grab a few coins. Or if other commuters were in a hurry they would grab it out of my hand for me, inpatient with me and wanting to catch their train. After work, we would grab fresh loafs of rye bread and mini blueberry pies to eat in our flat. So, when we went back in July 2007, top of my list: Hornstull bakery. The T came to a stop, I ran up the escalator to my bakery–of course a little paper sign said ’semester til augusti’ -vacation until August! I just stared at the sign and empty glass display cases. How dare this sweet old lady take a vacatio when I was coming all the way across the ocean to eat her baked goods! I do not know of any other baker that made this mystery pastry–Swedes please tell me what this taste of heaven was!







