Laskiaispullat: The amazing Finnish buns you can ever have
One week ago, I had the chance to make those buns for my friend. She gave me the recipe, and we just applied the steps. To be honest, I was a bit nervous about the taste and the results that we will have because it was my first time trying it, but it ended up being incredibly delicious. I was surprised, and I was glad that I was successful in making the famous Laskiaispullat. I kept telling everyone that I made it and the buns were tasty.
So, without making it longer, I’ll share with you the recipes and some pictures.
(Makes 15 buns)
For the dough:
400 gr white flour
120 gr butter
1 cup milk
1/2 cup granulated white sugar
1/2 tsp salt
2 tsp ground cardamom
11 gr dry yeast
For the filling:
2 cups heavy cream (Kuohukerma)
1 cup powdered sugar
Jam or Almond Paste (it depends on your taste)
To put on top:
Steps to follow:
1- In a bowl, crack the egg, beat it and divide it in two equal quantities.
2- melt the butter and let it cool
3- Warm the milk and heat it to 40C. Then take it away from the heat and add sugar, salt and cardamom. Mix them all. Then add the ½ egg that you had from the first step.
4- In a bowl put 200g of the flour, the yeast and the milk mixture. Mix them all until they are incorporated.
5- Now you will start adding the flour. The consistency of the dough that you should get is soft and smooth. If you put too much flour, it will get very hard when you bake.
When it has some consistency that is close to a soft dough, stop adding flour.
6- In the dough, pour melted butter and continue kneading to incorporate the butter.
7- After butter is incorporated, flour the table and start kneading the dough for 5 minutes.
8- Put the ready ball of dough in a clean bowl, cover it with a damp cloth and leave it in a warm place to let it rise, until it gets doubled in size.
9- When the dough is doubled in size, you are ready to continue. First, flour the kneading surface again. Then put away the cloth covering the dough and punch the dough a few times to get the air out of it.
10- Put the dough on the surface, knead for a minute to take out the air, then form it into a long sausage shape. Cut this sausage into 15 pieces. Then, take each piece and form it into a ball.
11- Put a baking sheet on an oven tray and put your balls in it with leaving space, around 3 cm. Cover the tray and leave them to rise for at least 30 minutes.
While you are waiting for your balls to rise, you can preheat the oven to 220C.
After 30 minutes:
Take the first tray of balls and brush each bun with egg. Put the tray in the oven to bake for 10-15 minutes. The buns should be nicely browned.
When the buns are brown enough, take them out and leave them to cool completely.
Prepare the cream for filling:
To do that, in a mixing bowl, pour heavy cream and powdered sugar and mix it until you get a hard cream. Reserve it in the fridge until you need it.
Filling part: cooled buns – jam – whipped cream
1- Take the bun and cut a bit of the top part. You can cut it in two equal pieces or you can just cut a small piece to make it look like a little “hat”.
2- Take the lower piece of the bun, scoop out a small piece from the middle of it and put one small spoonful of jam in that little hole. Then using a spoon, take the cream and put it on top of this piece with jam.
3- Put the upper piece of the bun on the lower piece. Stif some powdered sugar on the bun to cover the head fully.
Do the same thing for the rest of the buns and enjoy them.
Bon appétit 🙂
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