Semla special: Scandinavian treat rivaling doughnuts

On Fat Thursday, when we indulge in doughnuts and angel wings, the residents of Sweden, Finland, and Denmark eagerly anticipate semlas. They are traditionally served on the last Tuesday of the carnival, known as Fat Tuesday. The pastry, made from a wheat bun and light cream, is a treat enjoyed by both children and adults alike.

Semla is a dessert with a long history. The first mention of it appeared in 1541 in the "Bible of Gustav Vasa." One theory suggests that it was brought to Sweden by Catherine of Saxony, the first wife of King Gustav Vasa. She was of German origin and complained about everything Swedish.

The sweet treat was nicknamed the "king's killer" at one point. On Fat Tuesday, February 12, 1771, Swedish King Adolf Frederick decided to celebrate extravagantly. After a hearty meal, he reached for semlas in large quantities. This lack of moderation in eating and drinking had disastrous consequences—he suffered from stomach cramps and soon passed away. One of the Swedish counts suggested banning the buns, as they had killed the king. Fortunately, the idea did not gain followers.

Over the years, semla has undergone modifications. In the 19th century, almond paste began to be added to it, and after World War I, whipped cream was included. It is in this form that we know it today.

This is a dessert that surprises with its lightness. Sweet yeast buns with fluffy cream made from whipped cream and almonds are perfect for Fat Thursday as an alternative to traditional doughnuts. They are light and fluffy like a cloud; you won't even notice when you reach for another bun.

Ingredients:

• 7 tablespoons butter,
• 3/4 cup milk,
• 3/4 ounce yeast,
• 1/2 cup sugar,
• 1/4 teaspoon salt,
• 4 cups all-purpose flour,
• 1 egg,
• 4 teaspoons milk for brushing.

Filling:

• 2/3 cup milk,
• 1 1/2 cups blanched almonds,
• 2 tablespoons powdered sugar,
• 2 cups heavy cream (30% fat),
• 3/4 cup powdered sugar.

Instructions:

Step 1. Place the butter and milk in a saucepan and heat until the ingredients combine. Transfer the yeast to a bowl and gradually pour in the warm mixture until it dissolves. The butter with sugar and milk must not be too hot to avoid killing the yeast.

Step 2. Pour the yeast into a large bowl. Add the all-purpose flour, sugar, egg, and salt, and knead the dough until smooth. Cover with plastic wrap or a clean cloth and set aside in a warm place for about 40 minutes to rise.

Step 3. After this time, transfer the dough to a counter and knead briefly. If needed, sprinkle with a little flour. Divide into smaller balls and leave them to rise under a cloth for another 30-40 minutes.

Step 4. Place the risen buns on a baking tray lined with parchment paper and brush with milk. Bake in an oven preheated to 430°F for 13 minutes. After baking, set aside to cool.

Step 5. Grind the almonds and place them in a bowl. Add milk and powdered sugar, and mix. In a separate bowl, whip the cream until stiff, gradually adding powdered sugar.

Step 6. Split the buns in half. In the bottom half, press down the center to create an indentation. Fill with almond paste. Transfer the whipped cream to a pastry bag and pipe it onto the bun. Cover with the other half.

Step 7. Decorate the finished buns with powdered sugar. Enjoy!