Shrove Tuesday, known as Fettisdagen or ‘Fat Tuesday’ in Sweden, the land of the skinny jeans.
Every bakery and café worth its salt. Or sugar and fat in this case.
Semla addicts who love them and eat them daily and traditionalists who only eat them on weekends, and the truly traditional who only eat them on Fat Tuesday.
How to do it like a local:
Start with the lid. Use it to scoop up some of the gooey contents. Proceed with the rest of the bun. The carnal eat it shamelessly straight from hand-to-mouth. The refined like to fork-it. Bohemians do it with a spoon. Tourists do it with confusion. And traditionalists order it in a bowl of warm milk. All are equally good.
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