When a beloved piece of mocha and a laskais bun meet, the end result looks and tastes something like this.
This laskias bun is perfect especially for mocha lovers. Mari Moilanen
The surface of the bun is covered with a chocolate coating of mocha pieces, coffee-flavored whipped cream fills the middle and there is chocolate almond paste inside.
Laskiai bun is a pleasant dish. So many versions of this beloved bun have already been made that the cliché “something for everyone” is certainly fulfilled.
Laskiais bun has been made into a princess cake, runeberg tart bun and laskiais bun has been wrapped as a wrap.
Season the almond paste with dark cocoa. Mari Moilanen
Laskiaispulla can also be enjoyed as a big bun cake, a filled bun pie cut in half, or a sticky kladdkaka, i.e. mud cake.
A busy person sprinkles almond paste on toasted bread and covers the beauty with cream flavored with cardamom, or simply fills a croissant with fillings.
Numerous and numerous versions of laskiais bun tell that this beloved bun is inspiringly wonderful. Naturally, it is also heavenly in its traditional form, filled with cream and jam or almond paste.
Mocha piece laskais bun
(12 buns)
Bun dough:
3 dl of milk
30 g of yeast
1 dl sugar
1 teaspoon of salt
2 tsp cardamom
1 egg
8–9 dl spelled wheat flour
100 g soft butter
Frosting:
1/4 dl hot strong coffee
30 g of melted butter
2 dl powdered sugar
1 tablespoon of cocoa powder
nonparelles
Chocolate almond paste:
150 g of almond paste
1 1/2 tablespoons of dark cocoa powder
1 teaspoon powdered sugar
Coffee whipped cream:
2 dl whipping cream
2 tablespoons of sugar
1 1/2 teaspoons instant coffee powder
a pinch of real vanilla powder
1. Heat the milk to hand temperature and dissolve the yeast in it. Mix in sugar, salt, cardamom and egg. Add the flour to the dough gradually. Add soft butter at the end of adding the flour. The dough should be soft. Knead the dough until it is smooth and pulls away from your hands and the sides of the bowl. Let the dough rise under a baking sheet until doubled in size for about 30 minutes.
2. Prepare the filling. Grate the almond mass into a bowl. Add cocoa powder and powdered sugar. Mix until smooth. Form the mass into a log and cut into 12 pieces.
3. Turn the risen bun dough onto a floured baking sheet. Knead the dough until smooth. Divide the dough into 12 pieces. Roll the pieces into small balls.
4. Press the indentation in the bun with your finger, add a piece of almond paste and pinch the bun shut. Place the pinched side down on the baking paper. Raise the buns under a baking sheet for about 30 minutes.
5. Grease the buns. Bake at 225 degrees for 8-10 minutes. Let the buns cool.
6. Cut off the hat from the cooled buns. Mix the frosting ingredients together.
7. Dip the bun hats one by one into the glaze. Allow the excess frosting to drip off. Decorate immediately with nonpareils.
8. Whip the cream and season with sugar, instant coffee powder and vanilla. Squeeze the cream onto the bun and put the frosted hat on top. Offer now.
Tips!
The almond paste is baked inside the bun. This way you avoid picking out the insides and when cutting, the pulp is already neatly in place.
If the frosting has time to harden, heat it gently in the microwave and add a splash of hot coffee or water if necessary