Laskiaispulla – Sweet buns for Shrove Tuesday
March 8, 2011
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
one recipe of traditional pulla (cardamon-spiced bun), strawberry jam and whipped cream
yields 20 small buns
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 ^_^.
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.