Finnish Shrove Tuesday | Laskiainen

heavy cream

🥗Healthier: whipped coconut cream

💰Cheaper: milk + cornstarch

Coconut cream is dairy-free and lower in calories.

almond paste

🥗Healthier: marzipan

💰Cheaper: ground almonds + sugar

Marzipan can be a more cost-effective alternative.

Welcome to Finnish Shrove Tuesday, where we make sweet buns with whipped cream filling and almonds.

Start by making a Tang zong: Combine 100 g of water and 100 g of whole milk in a saucepan with 35 g of bread flour.

Mix the ingredients in the pan to create a paste, ensuring there are no lumps.

Turn on the heat to medium and stir continuously until the mixture thickens to a glue-like paste, avoiding scorching.

Once thickened, turn off the heat and cover with plastic wrap, pressing it down to prevent a skin from forming. Let it cool to room temperature.

Prepare the split pea soup by soaking half a packet (about 0.5 pounds) of peas overnight. Drain and add them to a pot.

Pour in chicken stock over the peas and add smoked pork cut into chunks.

Simmer the soup for a couple of hours, stirring occasionally to prevent burning.

Prepare the bun dough: In a mixing bowl, combine 125 ml of warm milk, a little sugar, and 11 g of instant yeast. Mix well.

Crack open a whole egg and add half of a previously cracked egg to make 1.5 eggs total. Mix this into the yeast mixture.

Add 600 g of red flour, 100 g of butter at room temperature, 1.5 tablespoons of cardamom, and 1.5 teaspoons of salt to the yeast mixture.

Mix until a dough forms, then knead until smooth. Allow the dough to rise until doubled in size, about 1 hour.

Preheat the oven to 220°C (425°F).

Divide the dough into equal portions and shape them into balls. Let them rise for another 30 minutes on a baking sheet lined with parchment paper.

Bake the buns in the preheated oven for about 10-15 minutes until golden brown. Let them cool completely before filling.

Cut off the tops of the cooled buns and hollow out some of the inside.

Fill the hollowed buns with whipped cream and replace the tops. Dust with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens