Laskiaispulla – Sweet Cardamom Buns

Laskiaispulla

Shrove Tuesday is in some countries known as Pancake Day. In Finland it’s called Laskiainen and it’s a generally celebrated by kids going out sledging and coming home to some warming green pea soup and laskiaispulla; a sweet cardamom bun filled with jam or almond paste and whipped cream. 

Last year I made the I heart Finnish Shrove Buns, from which this version differs by type of yeast used, water instead of milk, small reductions in sugar and butter content and kneading method.

I kind of made them in a rush and did not have time to let them rise after shaping into balls, which left them a bit more dense but still so delicious.

These buns are best eaten fresh, so try to make them as close to serving as possible. Enjoy!

Laskiaispulla

Laskiaispulla

Laskiaispulla
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Sweet cardamom buns filled with strawberry jam and whipped cream
Servings Prep Time
10people 40minutes
Cook Time Passive Time
20minutes 1hour
Servings Prep Time
10people 40minutes
Cook Time Passive Time
20minutes 1hour
Laskiaispulla
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Sweet cardamom buns filled with strawberry jam and whipped cream
Servings Prep Time
10people 40minutes
Cook Time Passive Time
20minutes 1hour
Servings Prep Time
10people 40minutes
Cook Time Passive Time
20minutes 1hour
Ingredients
  • Sweet Cardamom Buns
  • 250 mililiters water lukewarm
  • 2 eggs divided
  • 2 teaspoons crushed cardamom seeds
  • 50 grams sugar
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons dry active yeast
  • 450 grams plain flour
  • 70 grams unsalted butter softened
  • 2 tablespoons nib sugar
  • 2 tablespoons almond flakes
  • Filling
  • 200 mililiters cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 8 tablespoons strawberry preserve/jam
  • 2 tablespoons almond flakes
Servings: people
Units:
Instructions
  1. In a mixing bowl combine lukewarm water, sugar, cardamom, one egg and salt.
  2. In a separate bowl combine the dry yeast in about 1/3 of the flour and add it to the egg mixture, and start mixing on a medium low speed using a flat beater.
  3. Gradually add remaining flour and finally the softened butter.
  4. Continue kneading until you got an elastic dough leaving the sides or the bowl clean.
  5. Cover the bowl and leave to risen in a warm place for about half an hour.
  6. Preheat oven to 200°C and prepare a baking sheet with baking paper/ cup cake cases.
  7. Once the dough has risen turn it on a lightly floured surface and knead by hand for a minute.
  8. Divide the dough into 10 pieces, shape into a ball and place on baking sheet, leave to rise for 15-30 minutes.
  9. Glaze buns with lightly beaten egg and sprinkle with almond flakes and nib sugar.
  10. Bake in preheated oven for 12 minutes until you got nice golden brown colour on top.
  11. Let the buns cool for about 15 minutes, then cut the bun from 1/3 from the top and by using a spoon scoop a little pocket in the middle.
  12. Prepare whipped cream by adding powdered sugar and vanilla and beating until strong enough to hold it's shape.
  13. Fill the pocket with strawberry jam and cover in whipped cream.
  14. Sprinkle with almond flakes and put the "hat" on top.

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