![\"\"](\"https:\/\/blogs.transparent.com\/swedish\/wp-content\/uploads\/sites\/9\/2017\/03\/382693637_41aba13a08_z-350x233.jpg\")
Semla<\/a> by Frugan<\/a>. Licensed under CC BY 2.0<\/a> via Flickr<\/a>.<\/p><\/div>\n Luckily, it\u2019s Fat Tuesday. Mardi Gras. Shrove Tuesday. Pancake Day. Or, in Swedish, Fettisdagen. And Fettisdagen means a lot of things to a lot of people, but to me, it means just one thing: semlor. A semla is a sweet bun. There\u2019s a hint of cardamom. There\u2019s some almond paste (or sometimes marzipan) in the middle. There\u2019s a topping of whipped cream. There\u2019s a pool of milk to dip it in. It\u2019s amazing. Over the years, we\u2019ve written a few\u00a0posts about the glory that is semlor. In fact, Swedes are supposedly going to eat six million (6,000,000!) semlor today<\/a>. Please do your part.<\/p>\n I\u2019ve written a couple times about celebrating fettisdagen and eating semlor:<\/p>\n For those of you already in Sweden, you may have noticed a delicious baked good in bakeries and stores everywhere. The semla. Essentially, the semla, or semlor (if you\u2019re really hungry and want more than one) is a wheat bun hollowed out and filled with amazingness. The amazingness consists of an almond paste and plenty of cream. To top it all off, well, is the top of the wheat bun that you just hollowed out. Add a little powdered sugar and you have yourself a delicious treat. If you\u2019re feeling adventurous, put your semla in a bowl of warm milk. Really, there\u2019s no wrong way to enjoy a semla.<\/p><\/blockquote>\n The winter season in Sweden is marked by baked goods. From December to the end of March, your local konditori will be filled with some very specific treats. Of course, delicious baked goods can always be found in Sweden, but certain times of the year bring with them certain bakery items. In December,\u00a0Lucia brings Lussekatter<\/a>. In February, (or March depending on the calendar) Fettisdagen (or Mardi Gras) brings semlas. And at the end of March, V\u00e5ffeldagen brings waffles.<\/p><\/blockquote>\n And Stephen has even created a short video teaching you how to make semlor!:<\/p>\n Aurora and I decided to make semlor today, and we thought you might like to see the process and its result, and even learn some new phrases. So we filmed the entire thing, and here it is for you to drool over!<\/p><\/blockquote>\n Ok, ok. I know I said three posts, but here is one more where we briefly mention semlor. I swear, it\u2019s totally worth it because\u2026 tongue twisters. And, as a bonus, you get to hear my sultry voice one last time:<\/p>\n Have you mastered the tongue-twisters from last week? Personally, I think \u201csex laxar i en laxask\u201d is the trickiest. If you haven\u2019t had a chance to practice yet, take a look at\u00a0Swedish Tongue-Twisters. Part One<\/a>. If you have, get ready for a new set of tongue-twisters. These are a little bit harder and maybe a little bit more challenging.<\/p><\/blockquote>\n Alright everyone, that\u2019s it for me. Keep studying, keep reading, keep learning Swedish, and, as always, good luck with your Swedish!<\/p>\n","protected":false},"excerpt":{"rendered":" I started writing for the Transparent Swedish blog back in November of 2009. Since then, I\u2019ve written over 220 posts in 83 months (there were four months that I didn\u2019t post anything\u2026 I hope you can forgive me!). That comes out to about 90,000 words. Some of you have been reading for years and I…<\/p>\nCelebrating Fat Tuesday Swedish Style<\/a><\/h2>\n
Lussekatter and Semlas and Waffles! Oh, My!<\/a><\/h2>\n
SwS Episode 6: Att baka semlor<\/a><\/h2>\n
Swedish Tongue-Twisters. Part Two.<\/a><\/h2>\n