Laskiaispulla - Finnish Cardamom Cream Buns

Ingredients

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 1 tsp ground cardamom 1 tsp ground cardamom
• 1/2 tsp salt 1/2 tsp salt
• 250ml (1 cup) milk, lukewarm 250ml (1 cup) milk, lukewarm
• 100g (7 tbsp) unsalted butter, softened 100g (7 tbsp) unsalted butter, softened
• 1 large egg 1 large egg
• For the filling: For the filling:
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 2 tbsp powdered sugar 2 tbsp powdered sugar
• 1 tsp vanilla extract 1 tsp vanilla extract
• For the raspberry jam: For the raspberry jam:
• 250g (2 cups) fresh raspberries 250g (2 cups) fresh raspberries
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1 tbsp lemon juice 1 tbsp lemon juice
• For decoration: For decoration:
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 42g, 15g
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, ground cardamom, and salt.
2. 2.
   In a separate bowl, whisk together the lukewarm milk, softened butter, and egg.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   While the dough is rising, prepare the raspberry jam. In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the raspberries break down. Remove from heat and let it cool.
7. 7.
   Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces and shape each piece into a smooth ball.
8. 8.
   Place the dough balls on a baking sheet lined with parchment paper, leaving enough space between them for rising. Cover with a kitchen towel and let them rise for another 30 minutes.
9. 9.
   Preheat the oven to 200°C (400°F).
10. 10.
    Bake the buns for 12-15 minutes, or until they turn golden brown.
11. 11.
    Remove the buns from the oven and let them cool completely on a wire rack.
12. 12.
    In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
13. 13.
    To assemble the buns, slice each bun in half horizontally. Spread a generous amount of raspberry jam on the bottom half and pipe or spoon the whipped cream on top. Place the other half of the bun on top.
14. 14.
    Dust the assembled buns with powdered sugar and serve.

Treat your ingredients with care...

• Cardamom — For the best flavor, use freshly ground cardamom pods instead of pre-ground cardamom. Crush the pods and remove the seeds, then grind them using a mortar and pestle or a spice grinder.
• Raspberry jam — If fresh raspberries are not available, you can use frozen raspberries instead. Thaw them before cooking and proceed with the recipe as instructed.

Tips & Tricks

• To achieve a soft and fluffy texture, make sure the dough is well-kneaded and properly risen.
• For a twist, you can add a sprinkle of crushed almonds or chopped pistachios on top of the whipped cream before assembling the buns.
• If you prefer a sweeter filling, you can add a bit of powdered sugar to the whipped cream.

Serving advice

Laskiaispulla is best enjoyed fresh and slightly warm. Serve these delightful buns with a cup of hot coffee or tea for a truly Finnish experience.

Presentation advice

Arrange the Laskiaispulla on a serving platter, dusted with a generous amount of powdered sugar. You can also garnish them with a fresh raspberry or a sprig of mint for an extra touch of elegance.