Finnish cream-and-almond buns (laskiaispulla) are soft, cardamom-scented yeast buns filled with whipped cream and almond paste. They are lightly sweet with a tender crumb and a delicate aroma, making them a classic favorite in Finnish homes and cafés alike. Whether you enjoy them as a dessert, with coffee, or simply as a treat during a cozy afternoon, these buns are a delicious way to experience a bit of Finnish baking tradition.
A Family Recipe with Soft, Fluffy Buns
This laskiaispulla recipe comes from my son, and it quickly became a family favorite. First, the dough rises into soft, fluffy buns that are slightly sweet and beautifully spiced with cardamom. We love a generous cardamom flavor in our buns, but you can easily adjust the amount if you prefer a more subtle taste. The buns feel special while still maintaining that comforting, home-baked quality that makes them so enjoyable.
When it comes to filling, everyone in our family has their preferences. Some like almond paste, others prefer raspberry jam, and a few enjoy both together. Personally, I tend to stick with the traditional almond paste version, which pairs perfectly with the whipped cream and the soft bun. What’s great is that the filling is flexible, so you can customize each bun depending on your taste or what you have on hand. This versatility is one of the reasons why laskiaispulla remains such a beloved treat.
Serving Laskiaispulla
Traditionally, laskiaispulla is served as a dessert after a bowl of Finnish pea soup, especially during the winter months. In our family, we continue this tradition and enjoy the buns as part of a relaxed meal when everyone gathers around the table. The combination of soft bun, creamy filling, and gentle cardamom makes them more than just a sweet treat. It turns dessert into a little moment of comfort and warmth.
However, you don’t need a special occasion to enjoy them. In fact, they are just as delightful with an afternoon coffee or tea. For the best results, fill the buns shortly before serving so that the whipped cream remains light and fluffy. You can also make the dough ahead of time and store the baked buns for a few hours, which makes them convenient for entertaining or for a cozy family treat.
More Finnish Baking to Try
If you enjoy baking Finnish classics, there are plenty of other recipes to explore. For example, the traditional Runeberg Torte is a rich, aromatic cake with a long history in Finland. Another favorite is soft and buttery Finnish Cinnamon Rolls, perfect for baking afternoons with family. And for a simple, familiar dessert, this Easy Apple Pie is a lovely everyday treat that complements Nordic-style baking.
Whether you enjoy them traditionally with pea soup, with coffee, or as a winter dessert, laskiaispulla captures the comforting essence of Finnish baking. Soft, lightly sweet, and filled with whipped cream and almond paste, these buns are a timeless treat that can be savored slowly, shared with loved ones, and enjoyed any time you want a little taste of Finland at home.
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Laskiaispulla – Finnish Cream and Almond Buns
Equipment
- Large mixing bowl
- Small saucepan (for warming milk)
- Measuring cups and spoons
- Wooden spoon or dough scraper
- Stand mixer with dough hook (optional)
- Baking sheet
- Parchment paper
- Clean kitchen towel
- Whisk or electric mixer (for whipping cream)
- Sharp knife
Ingredients
Sweet Yeast Dough
- 250 ml (1 cup) lukewarm milk (about 37°C / 98°F)
- 25 g (0.9 oz) fresh yeast
- 200 ml (1⅔ cups) all-purpose flour
- 1 tbsp sugar
Additionally
- 1 egg
- 1 tsp fine sea salt
- 100 ml (½ cup) sugar
- 4 tsp ground cardamom (Adjust to taste if you prefer it more subtle)
- 500-600 ml (4–5 cups) all-purpose flour
- 100 g (7 tbsp) butter
For Brushing & Topping
- 1 egg beaten
- 4 tbsp Pearl sugar or sliced almonds
For Filling
- 200 ml (¾ cup) heavy cream
- 1 tsp vanilla sugar
- 200 g (7 oz) almond paste or Raspberry jam: about 240 g (1 cup / 16 tbsp)
Instructions
Prepare the Dough Starter
- Warm the milk to lukewarm (about 37°C / 98°F).
- Crumble the yeast into a large bowl and pour the milk over it. Stir until dissolved.
- Add 200 ml (1⅔ cups) flour and 1 tablespoon sugar. Mix well.
- Cover with plastic wrap or a kitchen towel and let rise for 20 minutes in a warm, draft-free place, until bubbly.
Make the Dough
- Add the egg, salt, sugar, and cardamom to the risen starter.
- Gradually add the remaining flour while mixing.
- Knead the dough by hand or with a mixer, then add the softened butter.
- Continue kneading until the dough is smooth, elastic, and no longer sticks to your hands or the bowl.
Shape the Buns
- Preheat the oven to 225°C (435°F).
- Transfer the dough to a lightly floured surface and knead briefly to release any air bubbles. Shape into a log and divide into 16 equal pieces.
- Roll each piece into a smooth bun and place on a parchment-lined baking sheet.
- Cover with a kitchen towel and let rise for 15 minutes.
Bake
- Brush the buns with beaten egg and sprinkle with pearl sugar or sliced almonds.
- Bake for 10–15 minutes, until golden brown.
- Remove from the oven and let cool under a clean kitchen towel.
Fill the Buns
- Whip the cream with vanilla sugar until soft and fluffy.
- Cut a small lid from the top of each bun and set aside.
- Place a ~5 mm (¼-inch) thick slice of almond paste (or a spoonful of raspberry jam) on the bottom half.
- Spoon whipped cream generously on top and place the lid back on.
