Laskiaispulla — Print Recipe — The Culinary Codex

A cardamom-spiced wheat bun filled with almond paste and whipped cream, eaten during the Finnish Shrove season.

Ingredients

For buns: 400g all-purpose flour, 50g sugar, 1 tsp cardamom, 7g yeast, 200ml warm milk, 60g butter, 1 egg
For filling: 150g almond paste, 100ml warm milk, 300ml heavy cream, 2 tbsp powdered sugar
Powdered sugar for dusting

1 Make bun dough: mix flour, sugar, cardamom, yeast. Add warm milk, melted butter, egg. Knead 10 min. Rise 1 hour.
2 Divide into 12 balls. Place on baking sheet, rise 30 min. Bake at 225°C for 10-12 min. Cool.
3 Cut tops off buns. Scoop out a little bread from each center.
4 Mix almond paste with warm milk to form a spreadable paste. Spoon into bun cavities.
5 Whip cream with powdered sugar until stiff. Pipe generously on top of almond paste.
6 Replace bun tops. Dust with powdered sugar. Serve same day.

Did You Know?

Finns debate fiercely whether laskiaispulla should be filled with almond paste or jam — the divide runs through families.