Friday, February 7, 2014

Laskiaispulla - Semla

Uhh ohh... Baking season started!
Not with things I expected though but with a load of Finnish goodies, again.
This is a new one, never tried before, but I started baking with confidence because it is based on the pulla dough, my absolute favorite, so it can't go wrong, right?
I usually don't like baking big round buns, I'm always worried they will be raw in the inside, but I can now state that if I don't let the dough over-rise it should be fine.
I didn't ever eat laskiaispulla in Finland, maybe it was a mistake, maybe wasn't, because these turned out gorgeous and made a good entree :).
The soft bun-crumb wrapped in little bit crunchy crust, with a generous teaspoon of raspberry jam in the middle, accompanied with the airy whipped cream...  Hmmmm....

half portion pulla dough, makes about 16 buns

500 ml, (one pint) heavy whipping cream, 
1 tbsp  sugar 

strawberry jam (in the original version)
almond cream (marzipan cream)

1 egg + 1 (or two) tbsp water

I confess, I omit both traditional fillings like the almond cream and strawberry jam (except the cream, of course) and replace it with:
raspberry jam for a bit more sour taste, my definite favorite

Prepare the dough. After it has risen nicely, start picking off small portions, about 50 g/ball.
Roll them well to make a smooth round surface.

Preheat the oven to 425F, 225 C.
Place them on a tray covered with parchment paper, brush them with egg wash, and let them sit for another 15-20 minutes.

Brush them lightly again before putting them in the oven for about 12 minutes.
Remove them from the oven and let them cool completely.
Until they are cooling whip the heavy whipping cream with a tbsp sugar.
Cut the top, scoop a small hole in the middle of the bun, scoop a tsp of jam in the hole, covered the while surface of the but with about 1 cm whipped cream., place back the top which was cut at the beginning, and sprinkle the buns generously with castor sugar.


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