I’ve written previously about the cream bun called a semla that is eaten around this time of year in Sweden. Traditionally consumed on Shrove Tuesday, this is a sweet, wheat bun filled with whipped cream and almond paste. And it is de-lish-us.
However, there is a way to eat it that I have never got on board with. A traditional method called the ‘hetvägg’, which translates literally a ‘hot wall.’ This is when the semla is placed into a bowl of warm milk, and eaten with a spoon. The result is a sugary, creamy slop.
The ‘hetvägg’ has a long history, going way back to the 1700’s when a warm, wedge-shaped spiced bun was served in a bowl of warm milk. This was eaten around Europe. In fact, the name ‘hetvägg’ has nothing to do with ‘hot wall’, but comes from the German for ‘hot wedge’ – “heisse wecke”. The top of today’s semla is often wedge-shaped as a historical nod to the original bun.
It is said that King Adolf Fredrik died from eating too many ‘hetvägg’ in 1771, but in fact it was a heart attack. Granted, he was a gluttonous man, and eating ‘hetvägg’ was indeed part of his questionable diet. After his death, there was a call to ban the sugary treat, as it was rumoured to have murdered the king.
The ‘hetvägg’ wasn’t banned and today it is still a popular way to consume the semla. I personally prefer mine dry and fluffy. But, hey, as they say in Swedish – ‘taste is like the backside – divided!’