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Soft, cardamom-scented buns filled with whipped cream and jam, Laskiaispulla are a traditional Finnish treat enjoyed during Shrovetide (Laskiainen). This indulgent pastry is perfect for celebrating the end of winter and the beginning of Lent with cozy coffee and Nordic charm.
Ingredients
For the Dough (⅓ of a full pulla recipe):
- ⅓ batch pulla dough
For Egg Wash:
- 1 egg
- 1 tbsp milk or cream
For Filling:
- 2 cups cold heavy cream
- 1 cup powdered sugar (sifted)
- 2 tsp vanilla extract (optional)
- Raspberry jam (approx. ½ tbsp per bun)
- Powdered sugar, for dusting
Instructions
- Prepare DoughMake pulla dough and allow it to rise until doubled. Use ⅓ of the total dough for this recipe. Divide into 12 equal pieces (55–60g each) and shape into smooth balls. Place on parchment-lined baking sheet.
- Second RiseCover and let rise for 30–40 minutes until puffy. Preheat oven to 400°F (200°C).
- Egg Wash & BakeMix egg with milk/cream and brush buns. Bake for 15–18 minutes until golden brown. Let cool fully.
- Make Whipped CreamBeat cold cream, powdered sugar, and optional vanilla until stiff peaks form. Chill until use.
- Fill the BunsSlice tops off buns. Scoop out a small well in the center. Fill with jam and top with whipped cream. Replace the tops and dust with powdered sugar.
Notes
Laskiaispulla, or Finnish Shrovetide Buns, are a beloved seasonal pastry enjoyed in Finland during the days leading up to Lent—especially on Shrove Tuesday (also known as Laskiainen in Finnish). These cloud-like cardamom-scented buns, filled with whipped cream and jam (or sometimes almond paste), are a delightful way to celebrate the last indulgent moments before the traditional fasting period of Lent.
Laskiaispulla are more than just a dessert—they’re part of a rich cultural tradition. In Finland, Shrove Tuesday isn't just about food—it's also a day when families go sledding, enjoy winter sports, and spend time together outdoors before warming up with hot drinks and these indulgent buns. ❄️🛷☕🌍 A Bit of History: What Is Shrovetide?
Shrovetide marks the three days before Ash Wednesday, the beginning of Lent in many Christian traditions. The final day, Shrove Tuesday (known globally as Mardi Gras or Fat Tuesday), was historically a time to use up luxurious ingredients like butter, cream, and sugar—before the fasting began. Much like Polish pączki or Swedish semlor, Finnish Laskiaispulla fit into this tradition as a way to bid farewell to rich foods with a final feast. And what a delicious send-off it is! 🥳🛠 Tools & Equipment Needed
- Stand mixer with dough hook
- Baking sheets + parchment paper
- Pastry brush
- Measuring cups and spoons
- Mixing bowls
- Handheld mixer
- Liquid measuring cup
- Sharp knife
- Small strainer (for dusting powdered sugar)
🧾 Ingredients for Laskiaispulla
For the Buns:
- ⅓ batch of pulla dough (see note below)
- 1 egg (for egg wash)
- 1 tbsp milk or cream (for egg wash)
For the Filling:
- Raspberry jam (or other jam of choice)
- 2 cups cold heavy cream
- 1 cup powdered sugar
- 2 tsp vanilla extract (optional)
- Additional powdered sugar for dusting
Note: This recipe uses ⅓ of a standard pulla dough recipe, making about 12 buns. The rest can be used for other Finnish pastries like Butter-Eye Buns (voisilmäpulla) or Cinnamon Rolls (korvapuusti).
🧑🍳 Step-by-Step: How to Make Finnish Shrovetide Buns
1. Prepare the Dough
Follow your favorite pulla dough recipe up to the first rise. After it’s doubled in size, divide the dough into thirds. Use one portion for this recipe. Line a baking sheet with parchment. Divide the dough into 12 even pieces (approx. 55–60g each). Shape each into a smooth ball and place on the tray. Cover and let rise until puffy—about 30–40 minutes. Meanwhile, preheat your oven to 400°F (200°C).2. Egg Wash & Bake
In a small bowl, whisk together 1 egg and 1 tablespoon milk or cream. Brush each bun gently with the mixture. Bake for 15–18 minutes, or until golden brown and fragrant. Let cool on a wire rack.3. Make the Whipped Cream
In a large bowl, beat the cold heavy cream, powdered sugar (sifted, ideally), and vanilla extract until stiff peaks form. This will be a sweet and dense whipped cream—perfect for filling. Keep refrigerated until needed.4. Fill the Buns
Once buns are completely cooled:- Slice off the tops—either as small "hats" or sliced in half horizontally.
- Use a spoon or knife to hollow out a small well in the bottom half.
- Fill the cavity with about ½ tablespoon of raspberry jam.
- Pipe or spoon a generous swirl of whipped cream over the jam.
- Replace the top and dust with powdered sugar.
🧁 Variations & Substitutions
- Jam: Raspberry is traditional, but lingonberry, strawberry, or blackcurrant are lovely alternatives.
- Almond Paste: For a classic Swedish-style twist, replace jam with almond paste mixed with a splash of milk or cream.
- Toppings: Add pearl sugar on top of the egg wash before baking for extra crunch and visual appeal.
☕ How to Serve & Store
Laskiaispulla are best enjoyed fresh, ideally within a few hours of assembling. Serve them with hot coffee or tea for a cozy Nordic-style fika break. 🫖Tip: Only fill the buns you plan to eat right away. Unfilled buns can be frozen for up to 2 months—just thaw and fill when ready!
❓ FAQ: Your Laskiaispulla Questions Answered
Can I make the buns ahead of time?Yes! You can bake the buns a day ahead. Store unfilled buns in an airtight container and whip the cream fresh before serving. What if I don’t have a piping bag?
No worries—just use a spoon or fill a plastic zip bag and snip the corner. Can I double the recipe?
Absolutely. Use the full batch of pulla dough to make 36 buns—perfect for a party or family gathering!
