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Super Quick Laskiaispulla Recipe and Finnish Shrovetide Traditions

Who loves Finnish buns? I know I do!

If you want to try all the different bun versions we have in Finland, Shrovetide is the perfect time to be in Finland.

That’s because it is the season of the Finnish cream bun, called laskiaispulla in Finnish (literally: Shrovetide bun). This mouth-watering soft cinnamon bun comes with a sweet filling of strawberry jam and whipped cream.

No wait, in fact, you have to try both versions of the Shrovetide bun because the strawberry jam has a competitor: sweet almond paste (marzipan).

So if you order two Shrovetide buns, it’s cool – you are just doing a scientific study! Between mid-January and early March you can find laskiaispulla in most cafes. Also, all grocery stores have them ready-made.

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How to Make Laskiaispulla Super Fast

If you are in Finland and don’t want to make the dough yourself, just buy the frozen round cinnamon buns. The ready-made buns make this the easiest treat on the planet.

You can find them by the name Pikkupulla or Kotipulla or Vehnäpulla. I know, a lot of different names, but it’s the same product, I promise.

Bake the frozen buns for 10 minutes until golden brown. Allow to cool, otherwise the cream will melt.

Then to the fun part. Whip some cream, slice the buns and fill them with cream and strawberry jam or marzipan.

Note that we never have a laskiaispulla with jam, marzipan and whipped cream. That would be totally bonkers (read: I must try that next week).

Here are the items you need to buy to make laskiaispulla in Finnish, so you don’t get lost in the grocery store:

  • A package of frozen buns = kotipulla, pikkupulla or vehnäpulla
  • A package of cream (2 dl) = kuohukerma
  • A jar of strawberry jam = mansikkahillo
  • A tube of almond paste = mantelimassa

Laskiaispulla recipe from Finland by Her Finland blog

Ingredients to Finnish Shrovetide Bun aka Laskiaispulla

I love to make this easy treat at home, too. You can make these buns in your own kitchen, no matter where you live. Here’ s the recipe for completely home-made Shrovetime buns.

Dough with Finnish measurements (Taikina suomalaisilla mitoilla)

  • 2,5 dl milk (maito)
  • 25 g fresh yeast* (hiiva)
  • 1 dl regular sugar (taloussokeri)
  • 2 tsp vanilla sugar (vaniljasokeri)
  • 1 tbsp cardamom (kardemumma)
  • 1 tsp salt (suola)
  • 75 g butter (voi)
  • z. 7 dl all-purpose flour or plain flour (puolikarkea vehnäjauho)

Dough with American measurements (Taikina amerikkalaisilla mitoilla)

  • 1 generous cup milk (maito)
  • 1 oz fresh yeast* (hiiva)
  • 1/2 cup regular sugar (taloussokeri)
  • 2 heaped tsp vanilla sugar (vaniljasokeri)
  • 1 heaped tbsp cardamom (kardemumma)
  • 1 tsp salt (suola)
  • 2/3 stick butter (voi)
  • 3 cups all-purpose flour or plain flour (puolikarkea vehnäjauho)

On top (päälle)

  • 1 egg, whisked (muna)
  • pearl sugar (raesokeri) or almonds (manteli)
  • A package of cream (2 dl) = kuohukerma
  • A jar of strawberry jam = mansikkahillo

*In Finland, you can buy fresh yeast (next to milk in shops) or instant yeast powder (in spices). Both work! Check the instant yeast package for the exact amount you should use for this amount of liquid. In Finland, this dough requires one sachet of instant yeast (11 g = 2 tsp).

Baking Instructions for Finnish Shrovetide Buns

Add yeast to warm milk and mix well. Milk needs to be 99°F / 37°C to activate the fresh yeast. If you are using instant yeast, the milk should be 108°F / 42°C.

I heat the milk in a microwave and check the temperature with my finger. If the milk doesn’t feel cold or warm, it’s perfect for fresh yeast!

Whisk in sugar, vanilla sugar, salt, and cardamom. Stir in flour one cup at a time and a dough begins to form.

Use your hands to knead the dough in the bowl. It should become elastic. Add butter and continue to knead the butter in.

In total, around five minutes of kneading should be fine. Now you have a smooth dough ball in the bowl. Cover the bowl with a towel and leave in a warm place.

I often use a microwave, but off-mode. Preheat the microwave by heating a cup of water. Take the cup away. Then put the bowl with the towel into the microwave and leave to rest.

Wait for at least 30 minutes so that the dough rises. The dough should double in size. Put the dough to a well-floured surface.

Pulla recipe: cinnamon buns dough - Her Finnland blog

Cut pieces of the dough and shape into round balls. Place them onto a baking tray covered with parchment paper. Cover the buns with a towel and let rise again for 30 minutes.

Preheat oven to 390°F / 200°C. Whisk one egg and brush it to the tops of the buns to help them brown. Sprinkle pearl sugar or chopped almond on top. Then bake the buns for 10-15 minutes until golden brown. Allow to cool.

Whip some cream, slice the buns and fill them with cream and strawberry jam or marzipan.

Finnish baking magic

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Other Finnish Shrovetide Traditions

Shrovetide is all about enjoying the snow and sun! Mid-February and March are wonderful winter months in Finland.

The must Shrovetide activity is sledding. Sledding is done as a family but also in schools and kindergartens as a special activity day. Students just need to bring their own sled and some hot cocoa in a thermos flask from home.

Pea soup and buns or oven pancake are something typically served after spending a couple of hours outdoors.

Tutorial Video: How to Make Quick Laskiaispulla and Pea Soup Dinner

Welcome to our kitchen! Here is an easy tutorial on how to make this traditional Finnish two-course winter meal.

The video is super helpful especially if you are in Finland, because you can find all the ingredients at the grocery store. I have the correct word in Finnish for each item, if you are shopping in a Finnish grocery store.

This meal takes ten minutes to do – incredible!

Here are the items you need to buy:

  • A can of Finnish pea soup with ham = hernekeitto OR
  • A can of vegetarian pea soup = kasvishernekeitto
  • A package of Finn crisp = näkkileipä
  • Cream cheese = kermajuusto
  • Butter = voi
  • Milk = maito
  • A package of frozen buns = kotipulla, pikkupulla or vehnäpulla
  • A package of cream (2 dl) = kuohukerma
  • A jar of strawberry jam = mansikkahillo

Ps. I probably should not mention this but the Swedes also love these cream buns (semla in Swedish), and they have them available all year long.

Have you already tasted laskiaispulla? Are you Team Strawberry Jam or Team Almond Paste?

Looking for more Finnish recipes? Check out some of my other Finnish food posts:

About Varpu
I’m the founder of Her Finland. I love cultural tidbits, aha moments, Finnish folklore, and cinnamon buns. My newest interest is learning bird songs. Read more about me..

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Thursday 15th of February 2024

Thank you for this lovely recipe. If it is not too shocking for traditionalists, we had them with raspberry jam rather than strawberry.


Monday 18th of March 2024

It's not shocking, but also delicious!


Sunday 6th of March 2022

Baking these as we speak. The only thing I miss in the recipe (or I read too fast through it) is for how many buns this recipe is? I made 12 and am wishing for the best as they rise for the second time now.


Thursday 10th of March 2022

Hei Ninamaria! Thank you so much for your question. Yes, this dough makes around 15 buns. For me, it also depends on how the dough rises.

Karen Steele

Friday 10th of September 2021

Hi this recipe sounds wonderful and I can't wait to try it this weekend. How many buns does this recipe make? How big should I make the balls? Cheers, Karen from Brisbane Australia


Saturday 18th of September 2021

Hei Karen! So excited for you! The size... Imagine an oversized ping pong ball!

Susan Lavergne Lindstrom

Sunday 24th of January 2021

My dear sister-in-law was named Varpu. She moved to Canada at 13 from Finland and spent her life as a promoter of all things Finnish. Running the Friends of Finland Society, running Aspasia Books which translated classic Finnish books into English. Working with her husband to create a Finnish language program at the University of Toronto and herself being the dean of woman’s studies at York University. She focused on immigrant woman specifically from Finland and made documentaries including the Road from Karelia with Kelly Saxberg. Varpu published the Sauna Cookbook which I use to try and make things for my family. She passed away unfortunately several years ago and we miss her dearly. My husband sent me the link to your website and I’m glad he did. Buns proofing in the microwave as we speak! We miss her very much and I have never met anyone else with that name. Thank you for this recipe. ❤️


Monday 25th of January 2021

Hei Susan, thank you so, so much for your lovely comment. I'm so happy to meet you here online. Wow, I'm a huge fan of Aspasia Books, I came across it through The Northern Star Trilogy (a masterpiece and I'm so grateful for the translation). Your sister-in-law has made an incredible career promoting the Finnish culture and language, I'm in awe. Kiitos for sharing this, it means the world to me. <3


Friday 28th of February 2020

I made these this week and they were fabulous! The kids and the hubby and I all give these 2 thumbs up! So much less time consuming than the (also delicious) korvapuusti that I've made before. The dough was the right texture, even with American flour. I topped them with pearl sugar and we had marzipan, strawberry jam, and regular and dairy-free whipped cream as toppings to choose from. The kids must be showing their Finnish side because they don't think you can have marzipan and jam together either. :) This recipe will definitely be a go-to recipe for us.

Varpu Pöyry

Tuesday 3rd of March 2020

Oh Jen, thank you so much for letting me know! I'm beyond happy to hear that this recipe was a success for you guys. <3 Kiitos!

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