Once again I felt
pressure to make a seasonal Finnish classic which I have never baked
before. I loved them as a child and now the craving got too strong and drove me into the kitchen. In the end they turned out to be quite simple to make. All you need is some patience with the rising of the dough.
Laskiaispullat
are sweet buns filled
with jam and whipped cream or almond paste, which are traditionally
eaten on Shrove Tuesday (or mid-winter sliding festival as Wikipedia puts it) before starting
Lent.
The
recipes vary regionally within Finland and the Scandinavian countries
have their own variations as well. In Finland it's a tradition to go sledding or to slide down snowy
hills on Shrove Tuesday and especially after those activities these
buns taste extraordinarily good.
The
buns are regular Finnish Pulla [ˈpulːɑ]
- a mildly sweet roll or bun often flavoured with crushed cardamom
seeds.
Ingredients to make about 12 buns
For the buns:
50 g Butter
2 ½ dl Milk
1 Egg
7 dl Wheatflour
½ dl Sugar
½ tsp Salt
1
Bag of dry yeast
1 tsp Ground green
cardamom seeds
2 tbsp Icing sugar
For the filling:
1 dl Strawberry
jam
2 dl Whip cream
3 tbsp Sugar
Gently melt the
butter in a saucepan and warm the milk slightly above room
temperature. Mix the dry yeast with about a quarter of the flour.
Mix the sugar,
salt and cardamom in a bowl and add the milk. Then add the part of
flour that was mixed with the yeast into the bowl. Follow this by
adding the melted butter and then the rest of the flour gradually
while mixing until the dough is nice and smooth.
Let the dough rise
under a teatowel for about 45 minutes until it doubles its size.
Shape small buns
out of the dough. Sometimes laskiaispulla are made massive but I
prefer them a little smaller. Place them on a baking tray and let
them rise again for about 10 minutes. In the meanwhile pre-heat the
oven to around 220C. Brush each bun with the beaten egg before
baking. Bake them for about 10 minutes until they are golden brown.
Remove the buns
from the oven and let them cool down. While they are cooling down you
can whip the cream. Add the sugar to the cream and whip with a hand
mixer until it's a firm foam.
Cut the buns in
half slightly above the middle in order to form a lid. Spread
strawberry jam on each side (lid and base), spread whipped cream on
the base in approximate thickness of 1 cm.
Place the lid on
the base and in the end sprinkle some icing sugar on the buns.
Ready to be
served - Divine with coffee or hot chocolate!
Your VegHog
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