Laskiaispulla: A Finnish Winter Classic
Discover the history and tradition of Laskiaispulla, Finland’s beloved Shrove bun, a cardamom-flavoured treat filled with whipped cream and jam or almond paste.
Discover the history and tradition of Laskiaispulla, Finland’s beloved Shrove bun. A soft, cardamom-flavoured treat filled with whipped cream and jam or almond paste, perfect for winter indulgence!
Laskiaispulla is a soft, yeasted wheat bun flavoured with cardamom, sliced in half, and filled with whipped cream and either almond paste or jam, typically strawberry or raspberry. This iconic Finnish treat carries a rich history intertwined with religious tradition, cultural evolution, and pure culinary indulgence.
The Origins of Laskiaispulla
Originally linked to Finland’s Catholic past, these sweet, creamy buns have been enjoyed for centuries and remain a cherished part of Finnish winter celebrations.
Before the onset of Lent, a 40-day period of fasting observed by Christians, people celebrated Laskiainen, a time of feasting. During this period, rich, fatty foods were consumed in preparation for the upcoming restraint, and Laskiaispulla became the perfect indulgence before the solemnity of Lent.
Although Finland transitioned to Protestantism, the tradition of enjoying Laskiaispulla persisted. Over time, its religious significance faded, but its status as a seasonal delicacy remained. Today, it is still widely enjoyed from late February through early March, coinciding with Shrove Sunday (2 March 2025) and Shrove Tuesday (4 March 2025). Whether filled with jam or almond paste, these buns continue to bring warmth and nostalgia to Finland’s snowy season.
A Treat Once Reserved for the Wealthy
Laskiaispulla became common in Finland in the 18th and 19th centuries, with newspaper advertisements for the treat first appearing between 1860 and 1870. However, in its early days, this indulgence was reserved for the wealthy.
According to Juha Nirkko, senior archivist at the Finnish Literature Society, the bun was originally made with fine white wheat flour—an expensive ingredient available only to the upper class. To balance its sweetness, it was often flavoured with salt or cinnamon, a contrast to the modern version we enjoy today.
From its origins as a pre-Lenten necessity to its status as a beloved seasonal delight, Laskiaispulla has truly stood the test of time.
Whether you prefer the classic jam filling or the rich almond paste version, few things compare to biting into a fresh, fluffy Laskiaispulla on a crisp winter day.
So, the next time you’re craving a taste of Finnish winter, pick up a Laskiaispulla from your local bakery, or better yet, bake your own using our step-by-step recipe below!
Baking Tips
I used my KitchenAid 7-Quart Bowl-Lift Stand Mixer to knead the dough for these buns — it’s optional, but highly recommended. I’ve had mine for over 10 years, and it’s still the workhorse of my kitchen. The dough for Laskiaispulla is enriched with milk, eggs, and butter, so it benefits from a thorough kneading to develop structure. A stand mixer makes that process smooth and effortless, especially when incorporating the butter gradually.
To finish, I used an Open Star Tip to pipe the whipped cream. It’s the same tip I reach for when decorating cupcakes, and it gives a beautiful, bakery-style swirl with very little effort. It’s one of those small tools that instantly elevates the look of your bakes, especially handy when you want to impress without fuss.
Laskiaispulla: A Finnish Winter Classic
Ingredients
- FOR THE DOUGH:
- 500 ml whole milk (lukewarm)
- 7 g instant dry yeast or 20 g fresh yeast
- 100 g caster sugar
- 1 large egg (55 g without shell)
- 1 egg yolk (18 g)
- 1 tsp salt
- 2 tsp ground cardamom
- 680 g plain flour
- 100 g unsalted butter, softened
- FOR EGG WASH:
- 1 egg
- 2 tsp water
- FOR THE FILLING:
- 300 ml whipping cream
- 2–3 tbsp icing sugar
- ½ tsp vanilla extract (optional)
- Strawberry or raspberry jam
- OR 100 g almond paste, thinned with a little milk
- TO FINISH:
- Icing sugar, for dusting
Instructions
- 1
Prepare the dough: Warm the milk to around 37°C. Stir in the yeast and let it bloom for 5 minutes.
- 2
In a large mixing bowl or stand mixer, whisk together the egg, egg yolk, sugar, salt, and cardamom.
- 3
Add the flour and yeast–milk mixture. Knead for 5 minutes on low speed or by hand until roughly combined.
- 4
Add the softened butter in small pieces and continue kneading for another 10 minutes, until smooth and elastic. The dough should be soft but not sticky.
- 5
Cover with a clean tea towel and leave to rise in a warm place for 60–90 minutes, or until doubled in size.
- 6
Shape and bake: Turn the risen dough out onto a lightly floured surface. Divide into 12–16 equal pieces (about 75–90g each). Shape into smooth balls and place on a lined baking tray, spaced slightly apart.
- 7
Cover and let rise for another 30–45 minutes. Meanwhile, preheat the oven to 200°C (180°C fan).
- 8
Brush each bun with beaten egg mixed with water. Bake for 12–15 minutes until golden brown. Cool completely on a wire rack.
- 9
Fill and decorate: Whip the cream with icing sugar and vanilla until soft peaks form. Transfer to a piping bag fitted with a large open star tip. Keep the bag in the fridge until you’re ready to use it.
- 10
Cut the top third off each cooled bun and set the tops aside. If desired, hollow out a small portion of the bun interior.
- 11
Fill each open bun with a spoonful of jam or softened almond paste. Pipe a generous swirl of whipped cream. Place the bun lids on top of each bun and dust with icing sugar before serving.
- 12
For best texture, enjoy the filled buns on the same day.
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