Pillowy cardamom buns split and filled with almond paste and clouds of whipped cream — Finland's indulgent Shrove Tuesday treat, eagerly awaited every winter.
Allergeenivaroitus
Sisältää: gluten, dairy, eggs, nuts
Tarvittavat välineet
oven, baking sheet, mixing bowl, whisk
Dissolve yeast in lukewarm milk, add sugar, egg, melted butter, cardamom, and salt
Mix in flour gradually to form a soft dough, knead for 10 minutes
Let rise covered for 1 hour until doubled in size
Divide into 10 pieces, shape into smooth round buns, place on a lined baking sheet
Let rise for 30 minutes, brush with beaten egg
Bake at 225C (435F) for 10 to 12 minutes until golden, cool completely
Cut the top off each bun, scoop out a little bread, fill with almond paste and whipped cream
Replace the top, dust with powdered sugar, and serve the same day
Säilytysohjeet
Best served the same day due to whipped cream. Unfilled buns store at room temperature for 2 days or freeze for 2 months. Fill just before serving.
Kulttuurinen tausta
Finns passionately debate whether laskiaispulla should be filled with almond paste or strawberry jam — this rivalry runs so deep that newspapers run annual polls. Originally a pre-Lenten indulgence, now enjoyed from January through March.