Japanese flavoured Laskiaispulla

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Japanese flavoured Laskiaispulla, Semla

Laskiaispulla, semla in Swedish, is eaten mainly on Shrove Tuesday. Here are peculiar Japanese flavoured Laskiaspullas with Anko and green tea.
Prep Time 0 mins
Cook Time 5 mins
Servings 2 people
INGREDIENTS
  • Bun of your choice (see recipe for details)
  • Filling of your choice (see recipe for details)
  • Whipped cream
INSTRUCTIONS
Recommended buns
  • In Finland, cardamom-flavored buns are commonly used, but there are many variations, including croissant and chocolate flavored.
  • Sweet Boule is a good combination of soft bun and cookie dough and. Matcha and chocolate flavors can be easily arranged.
  • Danish roll is easy to make by using pie dough. The crispy surface is delicious. It is also easy to arrange for matcha and chocolate flavors.
  • Dark syrup bun has a simple taste that allows you to enjoy the flavor of the filling more.
Recommended fillings
How to make
  • Cut off the top 1/3 of the bread.
  • Top with whipped cream and filling. In Finland, the bottom part of the bun is often hollowed out a little and filled with the filling.
  • Top with the cut out portion and voila!
NOTES
Laskiaispulla starts appearing in stores around mid-January. In neighboring Sweden, this pastry is called semla, and was originally eaten before and during Lent, nowadays they are associated strongly with Shrove Tuesday.
In addition to the traditional combination of whipped cream and marzipan, there are many variations such as jam, chocolate cream, and double layered laskiaispulla. That being the case, I decided to make a Japanese-style version with anko, lets call it Laskiaispull-Anko. I hope this will become popular, so we can easily enjoy Anko in Finland.
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