DISH RESEARCH · Dessert
Laskiaispulla
Valio’s strawberry-jam laskiaispullat make a cardamom wheat yeast dough with chicken eggs and butter, finish the buns with egg wash, pearl sugar and almonds, then fill the cooled buns with jam and sweetened whipped cream.
About Laskiaispulla
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Valio’s laskiaispullat are filled cardamom buns for the Shrovetide season. This strawberry-jam version places sweetened whipped cream and jam between the cooled bun halves.
Yeast is mixed into lukewarm milk, then two chicken eggs, sugar, salt, cardamom and some wheat flour are added. The remaining flour is kneaded in, with soft room-temperature butter incorporated last.
The dough rises covered with a cloth until doubled. It is shaped into buns and rises again under a cloth before an additional egg wash, pearl sugar and crushed almonds finish the surface.
The buns bake until cooked and well coloured. Whipping cream is beaten into a foam and flavoured with its separate teaspoon of sugar and teaspoon of vanilla sugar.
The cooled buns are split and filled with strawberry jam and the sweetened whipped cream. Pearl sugar and almonds remain on the baked outer surface.
Ingredients in Laskiaispulla
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Cardamomseasoning
- Wheat flourbase
- Cow Milkbinder
- Buttercooking medium
- Sugarsweetener
- Baker's Yeastbinder
- Saltseasoning
- Eggbinder
- Creamfilling
- Fruit Preservefilling
- Almond Pastefilling
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.