Tag Archives: buns

Laskiaispulla – Another Finnish Bun

March came so fast that I didn’t manage to update this blog with another traditonal Finnish recipe – the laskiaispulla. If you love to eat sweets buns and cake, February is your month! In the beginning of February Finland celebrates Runeberg’s Day. On that day the stores and bakeries are filled with Runeberg’s Cakes which are made with almond flour and decorated with raspberry jam in a sugar ring. Then on Shrove Tuesday (Laskiaistiistai) Finnish people eat sweet buns filled with whipped cream, raspberry jam and/or marzipan.

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Laskianen is originally a pre-Christian Finnish tradition where children would go sledding down the hills (sledding events are still done nowadays, mostly by uni students with fancy selfmade sleighs) to predict the crop growth of the coming summer and was later merged with pre-Easter customs. Like with every celebration, certain food traditions are also part of it and that’s why there has been so much old-fashioned baking at our house lately. If you ask me you don’t have to wait for a holiday (or the next February) to enjoy a freshly made laskiaispulla!

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For the basic sweet buns I used this Finnish recipe and converted the amounts into grams because in Finland most baking is done by using deciliters. This gets even more ridiculous in the summertime when you have to decide on how many liters of fresh peas you want to buy from the market (and lets not even talk about buying plums). But back to baking!

When measuring with deciliters it really depends on how firmly you pack the flour and sugar because that might change the weight and will lead to a different result. I would recommend adding a bit more flour if you have the feeling the dough is not firm and springy enough before the rising time.

Ingredients (for ~8 buns)

250 ml full fat milk
1/2 package dry yeast
100 g sugar
1 tsp ground cardamom
1 tsp sea salt
1 small egg
100 g melted butter
500 g plain white flour

pearl sugar for decorating and some milk for brushing the buns

raspberry jam and/or marzipan
200 ml whipping cream

Heat the milk on the stove in a saucepan until it’s lukewarm and dissolve the yeast in it. Add the sugar, salt, cardamom and the egg and give it a little whisk. Slowly mix in around 2/3 of the flour with a spoon or a hand mixer using the dough hooks. Knead in the melted butter and the rest of the flour. Transfer into a big bowl, cover with a towel and let it rise in a warm environment until the dough has nearly doubled. It really depends on the temperature and I’d say it would take around 1,5 hours in room temperature. You can also heat up your stove to 50°C, turn it off but leave the oven lamp on and let the dough rise in there for around 45 minutes.

When the dough has risen enough you can roll it into a log and cut it into 8 pieces (or more if you want smaller buns). Roll each piece into a bun and put on a tray lined with parchment paper. Brush some milk on top and decorate with pearl sugar. Let the buns rest another 20 minutes while you heat up the oven to 200°C.

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Bake them for around 12-15 minutes until they are lightly golden. Let them cool down completely before you start filling the buns.

For the filling whip up the cream (add some vanilla and sugar if you like) and set aside. Now you can cut the buns in the middle and and put some raspberry jam or marzipan on the bottom halves. Or both like in my case!

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Pipe the whipped cream on top of the jam/marzipan and carefully put the tops back. Now your buns are ready to be eaten. Enjoy!

Stef

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World’s Best Hamburger Buns

Ever since I ate an amazing burger at Streat Helsinki Eats, I have wanted to make some proper hamburger buns. The ones you can buy at grocery stores usually tend to be absolutely disgusting, and it is always a shame to ruin a good hamburger with buns that taste like a mix of cardboard and spit. I guarantee that after you’ve tried these you won’t be buying those ever again.

2women2cats: World's Best Hamburger Buns

The recipe is originally from Heléne Johansson’s book called Leipä (Bröd från Brunkebergs Bageri), and I got it from the blog Pumpkin Jam. The recipe is actually  for hot dogs, but they work as well as hamburger buns.

My goal was to make the buns more interesting taste wise and a lot more funky looking. The spices are an oompf but not in a hot way. If you want plain ones, you can just leave them out (but keep the salt).

Burger buns with an Oriental twist (10-12 buns)

2 1/2 dl milk or vegetarian “milk”
37 g fresh yeast
375 g plain white flour
25 g butter or vegan margarine (room temperature)
10 g sea salt
1 tbsp paprika
1 tbsp cumin
1/2 tbsp garam masala
1 tbsp turmeric
1/2 tbsp curry

Dissolve the yeast in lukewarm milk. Pour the mixture in a kneading machine, add the spices and the butter. Add the flour a third at a time. Knead it for 10 minutes or double the time if you’re doing it by hand. Let the dough rest for half an hour.

2women2cats: World's Best Hamburger Buns

Cut the dough into 10-12 pieces (depending how big you want the buns – mine were quite small). Roll them into buns, put them on a tray lined with parchment paper and let them rise for 1½ hour or until they have doubled in size.

2women2cats: World's Best Hamburger Buns

2women2cats: World's Best Hamburger Buns

Preheat the oven to 225 °C. When the oven is hot, bake the buns for around 10 minutes. If you’re not eating all of them on the same day, you can freeze the rest once they’ve cooled down.

If you want extra awesomeness, enjoy your hamburgers with some pulled seitan! Click here for our recipe.

2women2cats: World's Best Hamburger Buns

Tiia

Fast Breakfast Buns

I was looking forward to a nice spring weekend but this is what I saw when I woke up in the morning. We already had such nice weather with flowers starting to bloom. Now we’re expecting 10 cm of snow.

2women2cats: Sunday Morning - Fast Breakfast Buns

Time for some comfort breakfast! These buns don’t take much time and most importantly: they don’t leave a huge mess in the kitchen. Nothing worse than having to clean up the whole place at 8 in the morning.

Ingredients (makes 8 buns)

500 g flour (I used normal white flour)
300 ml lukewarm water
1 package of dry yeast
1 tbsp honey
1 tbsp salt

milk
seeds for the topping

Line a tray with parchment paper.

Mix the honey with the yeast and mix into the lukewarm water. Add it with the salt to the flour and make a dough. It should not be sticky once everything is mixed well. Cut the dough into 8 pieces, roll out buns and let them sit on the tray for 30 minutes. If you want to you can cut a cross into the top before you let them rest. Preheat the oven to 200°C.

2women2cats: Fast Breakfast Buns

Brush the buns with milk and sprinkle sesame, sunflower or pumpkin seeds on top. Bake them for around 20-25 minutes.

2women2cats: Fast Breakfast Buns

2women2cats: Fast Breakfast Buns

Enjoy sweet or salty. We still had some self made marmalade and onion jam. 

Stef

2women2cats: Fast Breakfast Buns

2women2cats: Fast Breakfast Buns

2women2cats: Fast Breakfast Buns