Finnish Almond and Cream Buns | Laskiaispullat

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative.

jam

🥗Healthier: fruit spread

💰Cheaper: homemade fruit compote

Fruit spread can be lower in sugar.

Mix 500 grams of warm milk with 2 deciliters of plain sugar, 1 teaspoon of salt, and 1 tablespoon of vanilla sugar.

Add 2 and a quarter teaspoons of instant bread machine yeast to the mixture and let it sit.

In a bowl, combine about 950 grams of flour, 1 teaspoon of ground cardamom, and 1 teaspoon of cracked cardamom seeds.

Pour the milk mixture into the flour mixture and start mixing.

Gradually add more flour until the mixture is too thick to mix by hand, then switch to a mixer.

Add 200 grams of melted butter and continue mixing, adjusting flour as needed until the dough is smooth.

Knead the dough by hand briefly, then place it in a greased bowl to proof for about 45 minutes to 1 hour until doubled in size.

Divide the risen dough into 20 pieces, each weighing about 90 grams.

Shape each piece into a bun and let them rise in a warm place for about 1 hour, covered.

Brush the buns with melted butter and sprinkle with pearled sugar before baking.

Bake in a 400°F (about 200°C) oven for 7 to 10 minutes until golden brown.

Once cooled, cut the tops off the buns to scoop out a bit of the inside for filling.

Fill with almond paste mixed with cream and a drop of almond flavoring, or with strawberry jam.

Pipe in stabilized whipped cream made with confectioners sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens