It's one of the most indulgent days on the Scandi calendar. Here's how to make it even more delicious
The day we’ve all been waiting for is here, or at least if you ask me. It’s the beloved day of the semla. The famous Swedish pastry with a soft cardamom bun filled with crunchy almond paste, mandelmassa, and topped with soft whipped cream. 47 days before Easter, we Swedes celebrate Fettisdagen (roughly translated as 'fat Tuesday') – a day to fill up before fasting. The tradition dates back to the back to the Middle Ages, but the ‘semla’ came in to our lives the year 1594. The tradition of the Fastlagsbulle exists in all of Scandinavia but the bun looks a bit different depending which country you are in. Here's my recipe for the best Swedish one: