Jessica Petreshi's "Semla"


The name of semla derives from the Latin word simila, which means fine white flour. Back in the days, fine milled white wheat flour was considered a luxury.

The tradition of eating “semla” or fastlagsbulle in Sweden began in the 16th century. At that time, Sweden was a Catholic country and every year between Christmas and Easter there was a forty-day-long fast. The first Tuesday before the long period of fasting was marked as the day to stock up energy levels. The exact date of this day varies; at the earliest on February 3rd and at the latest on March 9th. In France, it’s called Mardi gras, in England Shrove Tuesday, in Germany Faschingsdienstag – in Sweden we call it Fettisdag.

Nowadays, the Catholic fasting days in Sweden are long gone but the semla or fastlagsbulle has remained as an highly anticipated treat (and a great extra revenue for the bakeries between the holidays) when the long and dreary winter seems never-ending.

The wheat buns

45 pieces


  • 500 g water
  • 1250 g flour
  • 5 g salt
  • 7,5 g coarsely ground cardamom
  • 200 g sugar
  • 200 g room temperature butter
  • 75 g yeast for sweet dough (red yeast)


The almond filling


  • 1000 g almond paste, store bought or home-made
  • 85 g roasted almonds, with skins
  • 250 g home-made custard
  • 120 g water
  • 10 g coarsely  ground cardamom


The whipped cream


  • 1,5 l heavy cream (40% fat)
  • 60 g vanilla sugar


Assembling the “Semla”

Done & Enjoy !

Jessica & Ari

Borgeby Stenugnsbageri & kafé

Desideriavägen 18, Borgeby

Telefon: 046-29 10 70

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