if you ask me what my most favourite Finnish bun is, i would say, without a doubt: shrove bun! (laskiaispulla in Suomi.)
here’s a little fact about it. Shrove Tuesday, or laskiainen in Suomi, is a day in February or March preceding Ash Wednesday, and people in other countries might celebrate it by consuming pancakes, which is why its other name is Pancake day. it’s supposedly the last day of gorging/eating till you just can’t eat anymore, so we are all allowed to gain an undisclosed amount of fat. 😀
well, that’s what the shrove bun is all about: FAT.
up to this year’s Shrove Tuesday, i’ve always only bought ready-made shrove buns from the supermarkets & cafes. they’re always rather pricey, so i could usually only afford 2, which means one for me and one for my husband. in a way i guess it’s good because we don’t get too much fat. :p
but this year, when i was talking about getting some shrove buns, my co-worker J said that i should just make my own. remembering how well i’ve managed to make cinnamon buns aka korvapuusti, i decided to accept the challenge!
so basically i did the same mix of ingredients as what i used for the cinnamon buns, minus the cinnamon powder.
there, the buns are done! after letting it cool down, it’s time to part each bun to two, and add the fat! the most common shrove buns here are usually filled with either raspberry jam or almond paste (plus whipped cream). my fave is the raspberry jam version, so that’s what i added.
ahem, yes, i might have added a little bit too much of the jam. my husband said “that’s the most raspberry jam i’ve ever eaten–EVER–in a bun!”. well, but i don’t think he minded eating them. 😉
for the whipped cream, i used whipping cream (kuohukerma) and had my husband help me to whip it. this was my very first time seeing how it’s done (yes, you heard me right, i had never whipped creams before, nor have i seen it done, live), and i have to tell you… it’s like MAGIC! first it’s all liquidy and then you add a small amount of sugar and whip it… and ta-daaah! it’s suddenly all puffy and solid (well, almost) and it doesn’t turn back into its liquidy form! amazing!
back to the buns. after the filling, it’s time to put the heads back on and sprinkle the sugar for topping. usually people use sugar crystals for it, but i like icing sugar better. plus it’s the only one i had at home, so icing sugar it was!
now tell me how fatty those buns look? VERY. yep. time to eat them!
three days after i made them, they were all gone. all 16 buns of them! phew. i think i can live without shrove buns for a while now. that is, until my craving for fat comes kicking in.
BONUS: all the while i made these buns and ate them, i couldn’t help whistling this tune from Eddie Cantor’s “Makin’ Whoopee”. so here’s that song for you to listen to, just for fun! (this version is arranged by Silvio Blonde & His Invisible Orchestra.)