Gluten-Free Laskiaispullat
recipe

A delicious Swedish pastry filled with whipped cream and strawberry jam. Perfect for festive occasions.
Preparation Time: 1 hour 30 minutes
Serving Size: 12 buns
Ingredients:
- 2.5 dl milk
- 50 g butter
- 25 g fresh yeast
- 1.5 tsp psyllium husk
- 1 egg
- 0.5 dl sugar
- 0.5 tsp salt
- 6 dl gluten-free flour blend
- 1-2 tsp cardamom
For Topping:
- 1 egg for brushing
- Almond flakes
- Pearl sugar
Filling:
- 2 dl heavy cream
- Strawberry jam
Instructions:
1. Melt the butter and warm the milk. Combine melted butter and milk, then crumble in the fresh yeast and add psyllium. Let it sit for about 5 minutes.
2. Add sugar, salt, cardamom, and egg to the mixture. Gradually mix in 4 dl of gluten-free flour and knead the dough, adding the remaining flour gradually. The dough should be soft.
3. Shape the dough into buns without letting it rise first. Use gluten-free flour to prevent sticking. Place the buns on a baking sheet lined with parchment paper and let them rise under a cloth for 30-45 minutes.
4. Brush the buns with beaten egg, sprinkle with almond flakes or pearl sugar, and bake at 225°C (437°F) for 12-15 minutes.
5. Once cooled, cut the tops off the buns, fill them with strawberry jam and whipped cream, and place the tops back on. Dust with powdered sugar.
Enjoy these delicious gluten-free laskiaispullat!
Nutritional Information (per bun):
Calories: 210
Total Fat: 10g
Saturated Fat: 5g
Cholesterol: 30mg
Sodium: 150mg
Total Carbohydrates: 28g
Dietary Fiber: 2g
Sugars: 6g
Protein: 3g

Reviews: 4.84 (4122 reviews) ★★★★★ share