It’s my newest take on a Shrove Bun – laskiaispulla, with brioche dough that has high egg and butter content which gives it rich texture and tender crumb. And when it comes to the filling and topping, this one has a mix of it all – almond paste (in my case it was sugar free marzipan), jam and lots of whipped cream and topped with sliced almonds and pearl sugar!
Laskiaispulla is one of the seasonal Finnish pastries I love the most and it’s always best homemade! One of the first recipes I shared on the blog was my heart shaped shrove buns knead by hand and two years ago I made a faster version using dry active yeast , I’ve linked them both for more options, though please note that the older one is from before I started using recipe plugin and therefore the printing options are different.
Whether you celebrate Shrove Tuesday with pancakes or sweet-buns, may it be a happy and super tasty one!