Finnish Sweet Buns

Image courtesy of Jukka Ovaskainen.

Trees and flowers often frame Jukka Ovaskainen’s portraits, a softness that is echoed in his approach to cooking, too. Take his family recipe for Laskiaispulla, a Finnish pastry that he makes at home in London. “It's a cardamom-flavored bun filled with either almond paste or whipped cream and jam,” the photographer explains of the popular dessert that is traditionally served on Shrove Tuesday. But with this recipe in hand, Ovaskainen can enjoy it any time he pleases, even when he’s far from home.

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Ingredients

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Buns:

• 1 cup warm milk
• 2 teaspoons active dry yeast
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt
• 4 cups all-purpose flour
• 1 egg (for brushing)

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Filling:

• 1 cup heavy cream (whipped)
• 2 tablespoons sugar (for sweetening the whipped cream)
• 1/2 cup almond paste (or jam of your choice, like raspberry or strawberry)

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Instructions

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1. In a bowl, combine the warm milk, yeast, and sugar. Let it sit for 5 to 10 minutes until frothy.
2. Add the melted butter, cardamom, salt, and flour. Mix to form a soft dough.
3. Knead the dough on a lightly floured surface for about 5 to 10 minutes until smooth.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise for about 1 to 1½ hours until doubled in size.
5. Preheat your oven to 375 degrees.
6. Punch down the dough and divide it into 12 equal pieces.
7. Shape each piece into a round bun and place them on a baking sheet lined with parchment paper.
8. Cover the buns with a cloth and let them rise for another 30 minutes.
9. Brush the buns with the beaten egg for a golden finish.
10. Bake in the preheated oven for 12 to 15 minutes, or until the buns are golden brown. Let them cool on a wire rack.
11. For the filling, whip the cream with sugar (if desired) until soft peaks form.
12. Cut the buns in half horizontally. Spread almond paste or jam on the bottom half and top with whipped cream.
13. Place the top half of the bun on the filled bottom half and serve immediately.

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