Spoon the cookie dough onto the cookie dough.
Laskiai bun is seasoned with cookie paste this year. Mari Moilanen
This year’s trendiest laskias bun filling is the intoxicatingly delicious Biscoff cookie paste. This tongue-in-cheek bun tastes like a cookie and a thick layer of Biscoff peeks out from under the whipped cream. You can’t resist this!
What is the right filling for laskias bun? This speech is held every year. The jam seems to be dancing at the top and the almond mass is firmly behind. Someone postpones both of them at the same time.
Vegan and nut-free cookie paste is a great addition to this group. Its taste is mildly cinnamon and the mouthfeel is like a sticky biscuit. This flavor, if someone likes it in a traditional bun, because the cinnamon is also wrapped inside the earbud.
You can use cookie paste in laskias buns in many ways.
You can put it as a spice in the bun dough, so that the dough becomes light brown and deliciously seasoned with cookies.
Because of the cookie paste, the whipped cream becomes so heavenly good that you have to be careful if you even have time to spoon it in between the buns. And of course, it’s good to put cookie paste in between the buns instead of jam, like in this recipe.
You get the right top bun when you melt the cookie paste for a while in the microwave and pour it over the bun.
Biscoff paste flavors both the bun and the cream. Mari Moilanen
Heat with care
Biscoff paste is sticky and thick. Its use in baking and cooking is made easier when you spoon the necessary amount of paste into a microwave-safe container and heat the paste briefly, for about 10 seconds, in the microwave. In this case, the Biscoff becomes flexible and you can easily spread it between the buns.
You can get the paste runny and pourable over the bun with a slightly longer microwave time, but be careful, because heating for too long will turn the paste back into cookies.
Biscoff flatbread
(about 10 buns)
3 dl whole milk
15 g of yeast
1 dl Biscoff paste
1/2 teaspoon salt
2 tsp cardamom
7 dl spelled wheat flour
50 g of melted butter
For the surface of the bun:
1 egg for lubrication
granulated sugar
Filling:
4 dl whipping cream
4 tablespoons of powdered sugar
1/2 teaspoon of real vanilla powder
about 2 dl of Biscoff paste
1. Heat the milk to hand temperature and crumble the yeast into the milk. Mix in Biscoff paste, salt and cardamom. Add the spelled wheat flour in batches, kneading well. Add the melted butter towards the end of the kneading and knead until smooth. Raise the bun dough under a cloth until double.
2. Bake 10 little buns from the dough and let them rise under a cloth for another 15–20 minutes. Brush the buns with egg and sprinkle granulated sugar on top. Bake the buns until cooked in a 200-degree oven for about 8-12 minutes, depending on the size. Allow to cool to room temperature.
3. Whip the whipping cream until foamy and season it with powdered sugar and a touch of vanilla. Cut off the hat from the bun. Fill the buns with Biscoff paste and whipped cream.