Laskiaispullat with Almond Paste
recipe

Description: Laskiaispullat are delightful sweet buns filled with almond paste and whipped cream, perfect for celebrating traditions. This recipe adds a unique twist with porter beer.
Preparation Time: 2 hours
Serving Size: 12 buns

Ingredients:

- 500 g all-purpose flour
- 25 g fresh yeast
- 2 dl milk
- 100 g sugar
- 75 g butter
- 1 tsp salt
- 1 tsp ground cardamom
- 1 dl porter beer
- 200 g almond paste
- 1 dl whipped cream (for filling)
- Powdered sugar (for decoration)

Instructions:

1. Dissolve the yeast in warm milk.
2. Add sugar, salt, cardamom, and half of the flour. Mix well.
3. Incorporate the softened butter and gradually add the remaining flour. Knead the dough for about 10 minutes until elastic.
4. Add the porter beer to the dough and knead for a little longer.
5. Cover the dough with a cloth and let it rise in a warm place for about 1 hour.
6. Once the dough has risen, divide it into 12 pieces and shape them into round buns.
7. Place the buns on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
8. Bake at 200°C (392°F) for about 10-12 minutes until the buns are beautifully golden brown.
9. Allow the buns to cool, then cut the tops off and fill them with almond paste and whipped cream.
10. Dust with powdered sugar before serving.
Nutritional Information (per bun):
- Energy: 250 kcal
- Protein: 5 g
- Carbohydrates: 35 g
- Fat: 10 g
- Fiber: 1 g

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