Finnish Shrove Tuesday Cream Buns

Be the first to rate

(No Ratings Yet)

Loading...

Soft cardamom-scented sweet yeast buns traditionally eaten on Laskiainen (Finnish Shrove Tuesday) before Lent. The pillowy rolls are split open, generously layered with vanilla whipped cream and bright raspberry jam for a festive, indulgent treat that pairs beautifully with afternoon coffee.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 22 gFat
• 12 gSaturated Fat
• 70 gCarbs
• 2 gFiber
• 30 gSugar
• 10 gProtein
• 180 mgSodium
• 200 mgPotassium
• 120 mgCalcium
• 3 mgIron
• 4 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the cardamom dough

• 3 1/2 cups (450 g) all-purpose flour
• 2 1/4 tsp (7 g) active dry yeast
• 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (115 g) unsalted butter, softened
• 1 1/2 tsp freshly ground cardamom
• 1/2 tsp fine salt

For the filling and topping

• 1 cup (240 ml) cold heavy whipping cream
• 2 tbsp powdered sugar, plus more for dusting
• 1/2 tsp pure vanilla extract
• 2/3 cup (160 g) raspberry or strawberry jam
• 1/2 cup (60 g) sliced almonds, toasted
• 1 large egg, beaten, for egg wash
• 2 tbsp pearl sugar or coarse sugar

Directions

1. In a small bowl, stir the yeast and a pinch of sugar into the warm milk; let stand 5 minutes until foamy. In a large bowl, whisk the flour, remaining sugar, cardamom, and salt to combine.
2. Add the yeast mixture, eggs, and softened butter to the dry ingredients and stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8–10 minutes.
3. Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot until nearly doubled in size, about 1 hour. Meanwhile, line two baking sheets with parchment paper.
4. Punch down the dough and divide into 12 equal pieces (about 75 g each). Shape each into a smooth round ball and place on the prepared sheets, spacing them 2 inches apart. Cover and let rise again 30 minutes, until puffy.
5. Preheat the oven to 400°F (200°C). Brush each risen bun with beaten egg, then sprinkle with pearl sugar and a few toasted almonds. Bake 12–14 minutes, rotating halfway, until deep golden and the internal temperature reads 190°F (88°C). Transfer to a wire rack to cool completely.
6. While buns cool, whip the cold cream with the powdered sugar and vanilla to soft, billowy peaks. Using a serrated knife, slice each bun in half horizontally, leaving one side attached as a hinge.
7. Spread a generous spoonful of jam on the bottom half, then pile on whipped cream. Close gently, dust the top with powdered sugar, and serve immediately while the cream is cool and the bun is soft.

Cook’s Notes

• Freshly cracked green cardamom pods deliver noticeably more aromatic flavor than pre-ground jars; crush the seeds just before mixing.
• Do not let the milk exceed 115°F or the yeast will die — aim for a comfortable bathwater feel against your wrist.
• For the authentic Finnish touch, swap the jam for warm almond paste (mandelmasla) mixed with a splash of cream before assembling.
• Assemble the buns right before serving so the bread keeps its pillowy texture and the cream stays fluffy rather than weeping into the crumb.
• Day-old buns can be refreshed in a 300°F oven for 3 minutes; split and fill just after warming.

You might also like

European

Finnish Cardamom Bread

European

Finnish Cinnamon Buns

European

Finnish Creamy Salmon Soup

European

Finnish Egg Butter (Munavoi)