Laskiaispulla – Sweet buns for Shrove Tuesday

March 8, 2011

Laskiaispulla - Shrove Tuesday sweet buns

Traditionally in Finland, Shrove Tuesday or “Laskiainen” (in Finnish) is the day kids go out to play with their pulk (pulkka, similar to a sled) downhill. Going to slide on the hill is what they call “pulkkamäki”.

Unfortunately, we couldn’t go pulkkamäki this year because my Pikkusiili is still sick. A huge disappointment for my other daughter, Luonnonvoima.

To make the day less boring, I offered her some Laskiaispulla and hot chocolate ^__^.

Laskiaispulla is a sweet cardamon-spiced bun served (and baked) on Shrove Tuesday. It is filled with strawberry jam (or raspberry) and whipped cream. Another version, common in Sweden, has almond paste inside instead of jam.

It serves the original purpose of Shrove Tuesday, the last festive day to eat “heavy” and prepare for Lent. Besides laskiaispulla, pea soup (hernekeitto) is often eaten too.

Laskiaispulla - Shrove Tuesday sweet buns

Laskiaispulla – Shrove Tuesday sweet buns

one recipe of traditional pulla (cardamon-spiced bun), strawberry jam and whipped cream

yields 20 small buns

For pulla:

adapted from here

  • 2,5 dl milk
  • 1 dl sugar (85g)
  • 1 egg
  • 2 tsp ground cardamom
  • 1/2 tsp salt
  • 1 packet dry yeast
  • about 7 dl special baking flour (I used erikoisvehnäjauho) – 1dl = 65g flour
  • 100 g unsalted butter, melted and cooled to room temperature

Warm up the milk to 42 °C (to activate the dry yeast), mix sugar, salt and cardamom.

Lightly beat the egg and divide it in two portions (save the other to wash the buns before baking). Add one portion to the milk mixture, beating carefully.

Mix the dry yeast to part of the flour (about 1-2 dl ) and start pouring to the liquids, whisking to incorporate.

Add slowly the remaining flour (more or less, depending on the dough consistency. Too much flour and the buns will be hard). At last, add the melted butter.

Knead until dough is uniform, smooth and soft.

Place the dough in a large bowl and cover with a damp teacloth. Leave in a warm spot for about 40 minutes until the dough has doubled its size.

When raised enough, remove the dough from the bowl, knead it on a flour-dusted surface, “punching it down” (removes the gas formed during the fermentation). Divide the dough into 20 equal pieces.

Roll the pieces to form balls and place them on baking sheets (I use parchment paper). Let the little buns rise again covered in a warm place for 30 minutes.

Heat oven to 225 °C ( I bake in 220°C)

Brush the buns with egg and sprinkle sugar flakes on top (optional).

Bake in center of oven for 10-15 minutes (till golden brown), remove and let cool on a rack.

To assemble the Laskiaispulla:

Cut the tops of the buns (a “lid”)  and using a spoon scoop a bit from inside the bun. Fill the cavity with a spoonful of jam, the crumbs and top with the whipped cream. Close with the “lid”. Dust with icing sugar if desired.

Serve with coffee or hot chocolate ^_^.

Napakelkka in action

This picture is from last year´s Shrove Tuesday. It was taken in a playground nearby and what you see in the middle (kids surrounding it)  is called “napakelkka“. Napakelkka is some sort of merry-go-round with a box (or sled) connected to a log of wood that slides in circles when you push it. I am not sure, but it also belongs to the tradition of the Laskiainen.

This post was written by karaimame exclusively for Acquiring Taste. All writing, images and other materials in this blog remain the property of Acquiring Taste and cannot be used without permission.

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21 Responses to “Laskiaispulla – Sweet buns for Shrove Tuesday”

  1. ChantaleP Says:

    Haha! I love the image on the cup too! Now this is such a great way to make your kids happy. : ) Beautiful sweets for 2 sweet kids. I hope your daughter feels better soon so she can be the daredevil sliding down the hill!

    • karaimame Says:

      Thank you Chantale! The character on the mug is my favorite Moomin one, Little Myy. ^_^
      Ah, and thanks for the well wishes to E!

  2. Fuji Mama Says:

    These are beautiful and look equally delicious!


  3. The bun looks cute and yummy, love the creamy filling :D)!

  4. bobo Says:

    ooh.. love the creamy bun.. looks yums!

  5. sheri Says:

    You even have a pulkkamäki Moomin mug? So cute!
    You really have the good fortune to live in a true winter wonderland.
    Are those little buns easy to make? They look so adorable. I’ve never made buns but really would love to try.
    Hugs and kisses to the little ones; may their fun resume again sooon… ^_^

    • karaimame Says:

      That mug might be the first Moomin mug I ever got… from my favorite character, Little My.
      About the buns. Yes, they are easy to make if you are not afraid of making bread (I know some people who are)… the dough gets very smooth and easy to handle after adding the butter. With the same recipe you can make cinnamon rolls and braids. Very versatile ^_^.
      Thanks for the well wishes to the girls… Hope it gets better this weekend :)


  6. Looks yummy! I’m on a diet but it makes me so hungry!
    (your mug also cute. I love moomin, read moomin novels very often. Moran’s illustration made me so scared!)

    • karaimame Says:

      Aw Maki, thanks! I should be on a diet too… ehehe, I postpone it every time I bake something sweet. :P
      Oh! You get scared about Moran? Here in Finland we call him/her “Mörkö” .. you know… I think Mörkö is cute! :P

  7. Lia Chen Says:

    Sweet bun … creamy bun, looks so delicious! It’s my first time to read about Laskiainen. Hope P is recovering soon so she can play with her sister again (^.^)

    • karaimame Says:

      Thanks Lia for your supportive words! I really hope P´s situation improves today, at latest this weekend :)
      Shall I offer a pulla for you? ^_^


  8. a wonderously cozy post, loved it! hope P. is feeling well again!

  9. Akemi Says:

    Imaigno o desapontamento das duas pequenas por não poderem brincar mas a compensação não poderia ser melhor! Este pãozinho parece muito com o choux cream mas deve ser melhor ainda com a combinação dos sabores cardamono+morango+chantilly….hummmm!!! A casquinha fica dura? Fiquei curiosa quanto aos “flocos de açúcar”, o que poderia ser aqui no Brasil?
    Bjss e melhoras para a filhota!

    • karaimame Says:

      Oi Akemi-chan! A casquinha fica macia… na verdade, se passar muita gema antes de assar ela pega uma certa casca com a cor, mas depois fica macia. Os flocos de açúcar… eu esqueci de colocar uma foto do paozinho com os floquinhos. Nao sei bem te explicar ( O VH-san do Prato Fundo também me perguntou a mesma coisa ;)).. seria o equivalente às pedras de açúcar (dessas em cubos), moídas, em flocos. Elas aguentam o calor do forno e o pessoal aqui usa muito para cobrir o pao doce normal (pulla). Na falta delas, dá para polvilhar com açúcar cristal ^_^.
      Beijooo, obrigada pelo comentário e pelo desejo de melhoras :)

  10. Dennis Mattson Says:

    Had a lots of fun on laskiainen in
    Leppavaara in the late 50ees sledding
    down the hill from Saterin Huvila,where we lived with four other families.

    • karaimame Says:

      I bet it was fun! I believe Leppäväärä has changed a lot since then…
      Thank you Dennis!


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