Laskiaispulla – Finnish Cream and Almond Buns
Laskiaispulla is a traditional Finnish cream bun made from soft, cardamom-flavored yeast dough and filled with whipped cream and almond paste or raspberry jam. Lightly sweet and aromatic, this classic Finnish pastry is especially popular in late winter and is traditionally enjoyed with coffee or tea.
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.
Notes
Serving Suggestions
Serve laskiaispulla with coffee, tea, or hot chocolate. The buns are best filled just before serving for the freshest texture.