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Soft, cardamom-scented Finnish buns filled with whipped cream and almond paste or jam, traditionally enjoyed on Shrove Tuesday (Laskiainen). A beloved Nordic treat with deep cultural roots, perfect for a winter indulgence before Lent.
Ingredients
For the Dough:
- 1 cup warm milk
- 2 tbsps yeast
- 1 egg
- ½ cup sugar
- 1 tsp ground cardamom
- ½ tsp salt
- 4 cups all-purpose flour
- 7 tbsp unsalted butter
For the Egg Wash:
- 1 egg, beaten
- 2 tsps water
For the Whipped Cream:
- 3 cups heavy cream
- ½ cup powdered sugar
- ½ tsp vanilla extract
For the Filling:
- 1 cup almond paste
- 1 cup jam (e.g., strawberry, raspberry)
Instructions
- In a small bowl, combine warm milk and yeast. Let sit for 5 minutes.
- In a stand mixer with a whisk, beat egg, yolk, and sugar until pale and fluffy.
- Switch to the dough hook. Add flour (start with 3½ cups), salt, and cardamom. Add milk/yeast mixture. Knead for 2 minutes.
- In another bowl, whip butter until fluffy. Add to dough. Knead for 10–15 minutes until smooth and stretchy. Add more flour only if very sticky.
- Place dough in a greased bowl. Cover and let rise 1–1.5 hours until doubled.
- Divide into 16 pieces. Roll into balls and place on parchment-lined trays. Let rise again 45–60 minutes.
- Preheat oven to 425°F (220°C). Brush buns with egg wash.
- Bake 10–14 minutes until golden brown. Cool completely on a wire rack.
- Whip cream, powdered sugar, and vanilla to stiff peaks.
- Slice tops off buns, scoop a small cavity in the center. Fill each with almond paste and jam.
- Pipe or spoon cream on top, replace bun tops, and dust with powdered sugar. Serve immediately or store chilled up to 3 days.
Notes
Across Nordic countries, there's one indulgent pastry that captures the essence of Shrove Tuesday: Laskiaispulla, also known as Finnish Shrove Buns. These pillowy, cardamom-scented buns are filled with whipped cream and either almond paste or jam—sometimes both—and dusted with powdered sugar for the perfect finish.
Though this delicacy goes by many names—Semla in Sweden, Fastelavnsbolle in Denmark and Norway, and simply Shrove Buns in English—the joy they bring is universal. In Finland, where they're called Laskiaispulla, these buns aren’t just a seasonal favorite—they’re a cultural treasure. 🇫🇮💜 A Mardi Gras-Loving Baker Discovers a Nordic Delight
One American baker, originally from Louisiana and raised on King Cake and Mardi Gras traditions, fell head over heels for these Finnish buns after moving to Finland. Drawn in by the cute, cream-filled buns lining Finnish bakery shelves each winter, she decided to master the art of making them from scratch. Over time, this treat became a cherished annual tradition—just like King Cake back home. And now, with this authentic and tested recipe, anyone can bring a little taste of Finland into their kitchen.✝️ What Is Laskiaispulla? A Nordic Pre-Lenten Treat
Laskiaispulla is traditionally enjoyed on Shrove Tuesday—the Nordic counterpart to Mardi Gras or Fat Tuesday—the day before Lent begins. As with many pre-Lenten foods, the idea is indulgence: rich cream, sweet fillings, and buttery dough. The buns are soft and fragrant thanks to a generous dose of cardamom, a spice deeply rooted in Finnish baking culture—much like cinnamon in the U.S. And while some people might be tempted to swap it out, true Finnish Laskiaispulla just isn't the same without it.💡 Cardamom is often called the “Queen of Spices” for its floral, citrusy aroma. It’s worth seeking out for the real Nordic flavor!
🧁 Filling Debate: Jam or Almond Paste?
Ask a Finn what belongs inside a Laskiaispulla, and you’ll likely hear this phrase:"Kysymys laskiaispullan täytteestä—hillo vai mantelimassa—jakaa mielipiteitä."In truth, both are delicious. Some even combine the two for the best of both worlds. Strawberry jam and almond paste is a particularly heavenly pairing—but options like raspberry jam, pistachio cream, or even mint-chocolate candies (like Finnish Patkis) also make appearances.
"The question of which filling Shrove Buns should have—jam or almond paste—is divisive."
🧑🍳 How to Make Laskiaispulla: Step-by-Step Recipe
📝 Ingredients
For the Dough:- 1 cup warm milk
- 2 tbsp yeast
- 1 egg + 1 egg yolk (room temp)
- ½ cup sugar (100g)
- 1 tsp ground cardamom
- ½ tsp salt
- 3 ½–4 ½ cups all-purpose flour
- 7 tbsp unsalted butter (100g), softened
- 1 egg, beaten
- 2 tsp water
- 3 cups heavy cream
- ½ cup powdered sugar
- ½ tsp vanilla extract
- ~1 cup almond paste
- ~1 cup jam (strawberry, raspberry, etc.)
👩🍳 Instructions
-
Activate the Yeast:
In a small bowl, mix warm milk and yeast. Let sit 5 minutes. -
Mix Wet Ingredients:
In a stand mixer, whip egg, egg yolk, and sugar until light and pale. -
Make the Dough:
Add cardamom, salt, and 3 ½ cups of flour. Swap to the dough hook, then pour in the yeast mixture. Begin kneading slowly. -
Incorporate Butter:
Separately whip the butter until fluffy. Add it to the dough. Knead 10–15 minutes until smooth and stretchy. Avoid adding more flour unless the dough is extremely sticky after 10 minutes. -
First Rise:
Transfer dough to a greased bowl, cover, and let rise in a warm spot until doubled (about 1–1.5 hours). -
Shape the Buns:
Divide the dough into 16 even pieces. Roll into smooth balls and place on parchment-lined baking sheets. -
Second Rise:
Let rise again for 45–60 minutes until puffy. -
Bake:
Preheat oven to 425°F (220°C). Brush each bun with egg wash and bake for 10–14 minutes until golden. Cool completely on a wire rack. -
Prepare Whipped Cream:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. -
Assemble the Buns:
Slice off the top third of each bun. Scoop a small amount of crumb out of the center. Fill each with a spoonful of almond paste and jam. Pipe or spoon whipped cream over the filling. Replace the tops and dust with powdered sugar.
🌦 Notes & Tips
- Humidity Adjustments: In humid climates (like Alabama), you may need to add an extra ½ cup flour. Always start with the base amount.
- Flour Types: Originally tested with cake flour + all-purpose, but all-purpose alone yields a better texture and faster kneading.
- Flavor Variations: Try fillings like pistachio paste, mint chocolate, or even lemon curd.
- Storage: Best eaten fresh, but can be stored in the fridge up to 3 days.
