Scandinavian carnival buns (and where to eat them in the Netherlands)

Whipped cream-filled buns are eaten and baked in Nordic countries during shrovetide (carnival for catholics), Fastelavn in Danish/Norwegian, Laskiainen in Finnish. This period would anticipate the lent before Easter, and culminates on Fat Tuesday – Fettisdagen in Sweden, or Shrove Sunday.

Lent was abolished with the reformation, but the buns stayed! To the point that Icelanders call the day when you eat bollur, shrove Monday, bolludagur, ‘bun day’.

National Variations of Shrovetide buns

In Sweden the semla is filled with almond paste and whipped cream. It is traditional to eat it soaked in hot milk, known as hetvägg. Swedish King Adolf Frederick died from digestion problems after eating 14 hetvägg!

in Finland, Laskiaispulla – or fastlagsbulle in Swedish-speaking Finland – instead of almond paste you find jam. Estonian Vastlakukkel is more simple, genereally only with whipped cream, but sometimes also contain jam, and Norwegian fastelavnsboller can be filled with vanilla cream, jam, chocolate and almond paste.

Danish fastelavnsboller, similar to bollur in Iceland and Føstulávintsbolli in the Faroe, are made from puff and choux pastry, often with chocolate icing on top and besides whipped cream filled with vanilla cream, whipped cream and jam.

Besides the traditional version named above, there are more and more variations including liquorice, pistache and so on, with curious semlor made up each year.

Mentioning Dutch culture, a Danish/Icelandic fastelavnsbolle reminds me of a Bossche Bol, although the latter are completely coated in chocolate. I believe Italian Maritozzo is very similar to a plain semla, without almond paste.

Where to try them in the Netherlands

In Amsterdam, Selma’s Nordic bakery and Scandinavian Embassy make Semlor. Selma was also serving Finnish-style laskiaispulla in 2025, with a fruit compote, and a Danish fastelavnsbolle in 2026!

I also tried Broodnodig’s classic almond paste semla in 2026, a very big one!