Risto developed a laskias bun that is suitable for everyone

Wind hat dough creates a new kind of laskias bun. Product inquiries: Mari Paikkari. Pasi Liesimaa

Grocery stores are filled with laskias buns from different manufacturers, and cafe windows have buns with different fillings. Some of the cafes even bake laskias buns with different fillings every week.

However, the enthusiasm of the Finns is nothing compared to our western neighbor.

First of all, in Sweden, the history of laskaispulla, or semla, stretches back to the 19th century, but it only became a delicacy for the whole nation after the Second World War.

In the beginning, laskais bun was eaten with almond paste, and this tradition is still cherished in Sweden – unlike in Finland, where many people prefer to eat a bun filled with jam.

As you might expect, laskias buns landed in Finland from Sweden in the middle of the 20th century. Little by little, the jam has replaced the almond paste filling.

Bistro chef Risto Mikkola decided to develop his own laskias bun version. His treat doesn’t even have a bun, it’s replaced by a wind hat. No compromises have been made in the filling either, it has both jam and almond paste. This flatbread is suitable for everyone.

– Here, a new twist has been brought to the wind hat, says Mikkola.

He praises the wind hat as a great pastry, after all, it already has cream and jam in it.

This is how you succeed in baking wind hats

In order for the wind hat to be successful, you have to remember a few tricks. The dough should be mixed all the time to get the right texture.

– At the same time, the mass must be cooked in a pot on low heat.

After the dough has cooled, the eggs are beaten one by one and carefully. When the wind hats are in the oven, it is better not to open the oven door during baking.

It depends on the point of view whether wind hat dough is more laborious than bun dough. It is faster to prepare, as no proofing is required. Wind hats fail more easily than buns, because sometimes they just don’t rise in the oven.

Mikkola’s semla éclair is a combination of a laskais bun and a French wind hat pastry.

– In a way, the sophisticated, modern cousin of the laskias bun. It is lighter and more airy than a traditional flatbread. Perfect for party coffees or a modern dessert table.

Semla Éclair

Wind hat dough:

100 g of milk

100 g of water

100 g of butter

100 g of flour

200 g (approx. 4 eggs) eggs

a pinch of salt

1. Heat water, milk and butter in a pot. When they start to boil, add the flour and salt, stirring all the time.

2. Cook the mass on low heat for about five minutes or until it comes off as a uniform ball from the sides of the pan.

3. Cool the dough to room temperature and put the dough in a food processor (or use an electric mixer). Start the machine and add the eggs little by little to the mass. Mix the mass until smooth.

4. Put the mass in a piping bag and press out wind hats in the shape you want on baking paper. Heat the oven to 200 degrees, put the wind hats in the oven and lower the temperature to 180 degrees. Cook for about 20-25 minutes.

5. If the wind hats get too much color during baking, you can lower the oven temperature even more. Remember that the oven door must not be opened during baking.

Almond cream filling:

100 g of almond paste

1 dl whipped cream

1 teaspoon of vanilla sugar

In addition:

2 dl whipped cream (whipped)

0.5 dl raspberry jam

powdered sugar

raspberries for decoration

1. Mix almond paste, one deciliter of cream and vanilla sugar into a smooth paste.

2. First fill the lower sides with a thin layer of the almond cream mixture, then put a dollop of raspberry jam and plenty of whipped cream on top. Decorate with raspberries and powdered sugar.

3. Place the top on top and Sift powdered sugar on top.

Drink recommendation

Organic sparkling wine from Spain. Dry but refreshingly acidic, Mont-Ferrant Americano Organic Cava Brut Nature (€12.94) is the right choice when you are setting the table with light dishes or when you are about to raise a toast to a party.