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Recipe of Finnish Buns aka Laskiaispulla
List of Ingredients
Instruction

On the Shrovetide everyone eats Finnish Buns laskiaispulla in Finland, bun with almond paste and whipped cream.

On Runeberg’s birthday – Runeberg cake with raspberry jam and icing, on Easter – mämmi and chocolate eggs (I will show it in April), on the Labor Day – brushwood, summer – time for berry pies, for ‘korvapuusti’ and Karelian pies, fortunately, no calendar reason is needed, for Christmas it’s customary to bake a puff pastry with plum filling and gingerbread, and

Each Finnish holiday is accompanied by a special dessert – and I, who don’t even go to dance, but stay at home to bake something new, is immensely happy.

I found the recipe for this Finnish buns laskiaispulla in the first issue of Leivotaan magazine for 2020. My comments are followed below.

Finnish Buns Laskiaispulla

Shrovetide pastry

Ingredients

Ingredients for Buns

25 g fresh yeast
500 g milk
180 g sugar
150 g butter
1 tsp salt
14 g cardamom
1 egg
770 g flour

For greasing

1 egg

Ingredients for Almond Mass

200 g almond flour
200 g icing sugar
2 egg whites

Ingredients for Cream

100 g whipping cream
500 g cream cheese
70 g powdered sugar
powdered sugar for sprinkling

Method

Step 1: Making Buns

Grind yeast and dissolve it in warm milk.
Add butter, salt, sugar, one egg and stir until smooth.
Add flour and knead the dough for 5-10 minutes.
Cover the dough with a towel and place in a warm place (I use an oven preheated to 40 °С) for about 2 hours: the dough should increase in volume by 2-3 times.
Divide the dough into 22 pieces by 75 g each, each roll into a bun. To do this fold your palm as a ‘house’ and start rolling a ball from the dough on the table. The result should be a round elastic bun.
Put the buns on a baking sheet covered with baking paper and leave them for 30-40 minutes: buns will increase significantly.
Preheat oven to 250 °С.
Beat the egg with a fork, grease each bun with an egg using a cooking brush.
Bake buns for about 8 minutes until blush. Cool buns on wire rack.

Step 2: Making Almond Mass

For almond mass mix almond flour, egg whites and icing sugar until smooth. Move to a cornet with a nozzle.
For cream whip cream to persistent peaks then add icing sugar and cream cheese. Whip, transfer to a cornet with a figured nozzle and refrigerate for an hour.
Сut off the roof of each bun, put a little mass in the middle, around it make a circle of cream.

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top view on laskiaispulla bun with almond leave

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Finnish Buns Laskiaispulla