Strawberry and cream buns – Laskiaispullat

It's Shrove Sunday, so it's the perfect timing to make these traditional Finnish Shrove buns that are mainly eaten on Shrove Tuesday and on the days before it. I love these strawberry and cream buns and my partner is also quite happy to get them. He might want them more often than once a year...

My standard recipe for these buns can be found here. I followed it otherwise, but used double cream for the filling and added some sugar nibs on the top of the buns before baking. It's quite traditional to add coarse sugar on Finnish buns.

Have a wonderful week!

Your VegHog

Belated buns

 

Laskiaispullat are special seasonal buns or cakes, only this year I missed the season by a couple of weeks. I was in Bruges on Shrove Tuesday, so didn't have enough time even before the trip to make these. Traditionally these buns are made in Finland (and variations in other Nordic countries) for Shrove Tuesday and a few days around it, and also eaten on the Sunday before.

The special flavour in the pulla dough itself comes from ground green cardamom seeds and the clue is in the filling: strawberry jam and whipped cream. They are so tasty, so why not make them more often than once a year? They are not too much trouble either.

If you fancy some, have a look into my recipe from last year that makes around 10 buns. I followed that same recipe again this year. Serve them with coffee, hot chocolate or even tea and enjoy! They are wonderful to be shared with friends.

Your VegHog