Delicious Laskiaispulla: A Traditional Finnish Sweet Bun Recipe

Ingredients

  • 500 ml Milk
  • 2 Eggs
  • 200 g Sugar
  • 1 tbsp Cardamom
  • 1 tsp Salt
  • 50 g Fresh Yeast
  • 1.2 kg Wheat Flour
  • 200 g Butter (room temperature)
  • 200 g Almond Paste
  • 300 ml Whipping Cream
  • 1 tbsp Vanilla Sugar
  • 1 tbsp Icing Sugar (for dusting)

Steps and instructions

  1. Warm the milk to 37°C (98.6°F). In a large bowl, combine the warm milk, sugar, and yeast until the yeast is fully dissolved.
  2. Add in the eggs, salt, and cardamom, and mix well.
  3. Gradually add in the wheat flour while continuously stirring. Once half of the flour is in, add the butter and continue to mix.
  4. Continue to add in the rest of the flour until the dough is smooth and elastic. Cover the bowl with a damp cloth and let it rise in a warm place for about an hour or until the dough has doubled in size.
  5. Once the dough has risen, turn it onto a floured surface and divide it into 20 equal parts. Roll each part into a ball and place them on a baking sheet. Cover with a cloth and let rise for another 30 minutes.
  6. Preheat your oven to 200°C (392°F). Once the buns have risen, bake them in the preheated oven for about 15-20 minutes or until golden brown. Allow to cool completely.
  7. While the buns are cooling, prepare the filling by mixing the almond paste and a bit of milk until you have a smooth, spreadable paste.
  8. Whip the cream until soft peaks form. Add vanilla sugar and whip until stiff.
  9. Once the buns are cooled, cut off the top, scoop out a bit of the inside of the bun, and fill it with the almond paste. Top with whipped cream and then place the cut-off top back on. Dust with icing sugar before serving.

Tools for making

  • Mixing Bowl - A large bowl to mix the dough ingredients.
  • Whisk - Used to combine the milk, sugar, and yeast.
  • Measuring Cups and Spoons - To accurately measure the ingredients.
  • Baking Sheet - A flat sheet used to place the dough balls for baking.
  • Damp Cloth - To cover and let the dough rise.
  • Flour - For dusting the surface and preventing sticking.
  • Rolling Pin - To roll out the dough into balls.
  • Baking Paper - To line the baking sheet and prevent sticking.
  • Knife - To cut off the top of the buns and scoop out the center.
  • Mixer or Whisk - To whip the cream for the filling.
  • Spatula - To scrape off the dough from the sides of the bowl.
  • Oven - To bake the laskiaispulla buns.

Recipe variations

  • Chocolate Filling: Replace the almond paste with chocolate spread or melted chocolate for a rich and indulgent filling.
  • Gluten-Free Option: Use gluten-free flour instead of wheat flour to make the recipe suitable for those with gluten intolerance or sensitivity.
  • Vegan Version: Replace the milk with plant-based milk (such as almond milk or oat milk), substitute the butter with vegan margarine, and use a vegan alternative for the whipped cream.
  • Fruit Filling: Instead of almond paste, fill the buns with your favorite fruit jam or compote for a fruity twist.
  • Cardamom-Free: If you're not a fan of cardamom, you can omit it from the recipe or replace it with another spice such as cinnamon or nutmeg.
  • Nut-Free Option: If you have a nut allergy or prefer to avoid nuts, you can skip the almond paste filling and just use whipped cream or your favorite custard instead.
  • Mini Laskiaispulla: Make smaller-sized buns by dividing the dough into smaller portions, resulting in cute bite-sized treats.
  • Flavored Whipped Cream: Add a touch of flavor to the whipped cream by incorporating a teaspoon of cocoa powder, vanilla extract, or a flavored syrup.
  • Decorative Toppings: Sprinkle crushed nuts, chocolate shavings, or colored sprinkles on top of the whipped cream for an extra decorative touch.

Recipe overview

Delight in the Nordic baking tradition with Laskiaispulla, a delectable Finnish sweet roll filled with almond paste and whipped cream. Often enjoyed during the Finnish holiday of Laskiainen, these rolls are a rich, comforting treat perfect for wintery days or anytime you need a sweet pick-me-up. This recipe takes you through the process of making your own Laskiaispulla at home, from the yeast-risen dough to the creamy, almond filling. Expect a hands-on baking project that rewards your efforts with soft, flavorful buns that are a joy to eat and share. The contrast of textures and flavors, from the light, fluffy bread to the sweet, creamy filling, makes each bite a delight. Happy baking!

Common questions

  1. Can I use instant yeast instead of fresh yeast? - Yes, you can use instant yeast instead of fresh yeast. Use 2 teaspoons of instant yeast as a substitute for 50 grams of fresh yeast.
  2. Can I use almond flour instead of almond paste? - No, almond flour cannot be used as a substitute for almond paste in this recipe. Almond paste has a different texture and consistency which is essential for the filling.
  3. Can I freeze the laskiaispulla? - Yes, you can freeze the unfilled laskiaispulla buns. Once they are cooled, store them in an airtight container or freezer bags and freeze for up to 2-3 months. Thaw them at room temperature before filling and serving.
  4. Can I use margarine instead of butter? - While butter is recommended for the best flavor, you can use margarine as a substitute if desired. Just make sure to use margarine that is suitable for baking.
  5. Can I use a stand mixer to knead the dough? - Yes, you can use a stand mixer with a dough hook attachment to knead the dough. Follow the manufacturer's instructions for kneading times and speeds.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining ingredients and mixing the dough.
  • Baking Sheet - A flat sheet pan used for baking the laskiaispulla buns in the oven.
  • Cloth - A damp cloth used to cover the dough while it rises.
  • Flour - Used for dusting the work surface and preventing the dough from sticking.
  • Knife - For cutting off the tops of the buns and slicing them.
  • Whisk - Used for whisking the eggs and mixing ingredients.
  • Spatula - For spreading the almond paste and whipped cream on the buns.
  • Dusting Sieve - Used for dusting the laskiaispulla buns with icing sugar.

Origin stories

Laskiaispulla is a traditional Finnish sweet bun that is typically enjoyed around Shrove Tuesday (also known as "Laskiainen") as a part of pre-Lenten festivities. The tradition of eating these creamy delights goes back centuries, when the Finns would prepare for the Lenten fast with a feast. These special buns, filled with cream and almond paste or jam, made for a decadent treat before the austere period of Lent. Over time, they have become synonymous with the last burst of winter fun, as "Laskiainen" is also associated with winter activities like sledding. Today, they're not just limited to Shrove Tuesday, but can be found in Finnish bakeries throughout the winter season, warming up the frosty Nordic days with their sweet, comforting taste.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.