Laskiaispulla Bread

Ingredients

• 494 g milk (Lukewarm; heat to 42°C if using dry active yeast)
• 50 g fresh yeast (Use 25.5 g dry active yeast as an alternative)
• 180 g sugar
• 150 g butter (Soften to room temperature)
• 6 g ground cardamom
• 6 g salt
• 680 g bread flour or all-purpose flour (Use 1–2 cups initially, then add the remainder while kneading)
• 1 egg (Beaten for brushing the buns)
• 14 g powdered sugar (For decoration)
• 6 g sliced almonds (Optional, for decoration)
• 256 g heavy whipping cream (Whipped; pipe or spoon around the filling)
• 170 g strawberry or raspberry jam, or marzipan (Use 1–2 tablespoons per bun, depending on the filling)

Steps

1. 1

   Soften the butter until it reaches room temperature. It may be microwaved briefly, using short intervals so it softens without melting completely.

2. 2

   Warm the milk until lukewarm. If using dry active yeast, heat it to 42°C. Mix the yeast into the milk until dissolved.

3. 3

   Add the sugar, ground cardamom, salt, and 1–2 cups of the flour to the milk mixture. Beat until a smooth, thick batter forms.

4. 4

   Add the remaining flour gradually and begin kneading until the dough starts to develop elasticity.

5. 5

   Work the softened butter into the dough once it has some elasticity. Continue kneading for another 7–15 minutes, until the dough is firm and a small piece can be stretched between your fingers without breaking.

6. 6

   Cover the bowl with a cloth and let the dough rest and rise in a warm place for about 20 minutes. If needed, place the bowl in a warm water bath in the sink to create a warm environment.

7. 7

   Divide and shape the dough into 15–16 smooth, round buns. Arrange them on a baking sheet with space between them for expansion.

8. 8

   Cover the buns with plastic wrap or a cloth so their surfaces do not dry out. Let them rise in a warm place until doubled in size, at least 30 minutes and up to 1 hour.

9. 9

   Preheat the oven to 200°C (about 392°F). Beat the egg and brush it over the risen buns. Sprinkle with the optional sliced almonds if using.

10. 10

    Bake for about 14–15 minutes, until the buns are golden brown on top.

11. 11

    Transfer the buns to a rack and let them cool completely before filling.

12. 12

    Slice each bun horizontally in half. Place 1–2 tablespoons of strawberry jam, raspberry jam, or marzipan in the center of the bottom half.

13. 13

    Whip the heavy cream and add it around the filling or on top of it. Place the top half of the bun over the cream.

14. 14

    Dust the filled buns with powdered sugar before serving.

Notes

The source states a baking temperature of “200°C F”; this has been interpreted as 200°C, approximately 392°F. The source lists a yield of 15 buns, while shaping instructions allow 15–16 buns. The stated nutrition is 418 calories, 16 g fat, 57 g carbohydrate, 2.4 g fiber, and 8.9 g protein per bun.

Nutrition per serving

• dessert
• sweet bread
• Finnish-inspired
• yeast bread
• baked
• filled buns
• vegetarian
• holiday