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!
Marianne is an enthusiastic home baker and a recipe ninja, developing new recipes every week. Oh, and she wears pink only when baking!