Which bun in the store makes the best laskias bun of the winter? We tested six buns from the store and found a real treat.
Laskaianen is approaching, and with it, of course, the hottest season for laskais buns. We decided to find out which buns from the store should be bought at home if you want to fill a laskias bun yourself and get by without the trouble of baking.
There were big differences in the appearance of the test bottles. Wind Lindgren
We bought four different frozen buns and two bag buns. Naturally, the advantage of frozen buns over bagged buns is their oven freshness, but on the other hand, frozen buns require the effort of baking. Is the difference in taste so great that the trouble of frying is worth seeing, or does the best bun come from a bag bun? We put the buns to the taste test.
The top three were easily found in the test, and there was no doubt about the winner in particular. Myllykivin Herkkupulla, sold in Lidl’s freezers, rose by far above the others. Although the appearance of the bun left much to be desired, the taste spoke for itself, and the dough did not skimp on the cardamom, for example. Best of all, the winning bun doesn’t even need to be fried, because it’s already cooked frozen.
There were also other excellent options for making laskais bun. You can read the top three and three other tested buns below.
Test results:
1st place: Myllykivi Herkkupulla, ripe frozen (Lidl)
According to the instructions on the package, it is recommended to thaw the ripe frozen bun in the refrigerator for four hours, at room temperature for 1–2 hours or in the microwave at full power for 30 seconds. I leave the buns at room temperature for about an hour before tasting.
The pros and cons:
+ A very soft bun with the right texture.
+ Plenty of cardamom in the flavor! Homemade, tasty taste. Tastes like a real bun.
+ Ease. The bun is simply thawed, as it is a mature frozen product. Defrosting in the microwave takes half a minute.
+ Large size, this gives you a plush laskias bun.
+ Overall, the best bun. Simplicity meets the best taste = a perfect bun for the lazy!
– Appearance does not make an impression. The bun is very pale and wrinkled on the surface, which is not really attractive.
2nd place: Pirkka pre-fried wheat bun
Pirka’s pre-baked buns are laid out on a baking sheet, buttered and sugared and finally baked at 225 degrees for about 6-8 minutes.
The pros and cons:
+ Charming appearance.
+ Light in the hand. Airy and soft texture.
+ The bun is tasty.
+ You can get more or less sweetness with self-applied granulated sugar.
– Cardamom should be fairer.
3rd place: X-tra Vehnäpulla
According to the instructions, X-tra wheat buns must first be thawed on baking paper on a baking sheet for 30 minutes. After that, the buns are buttered and sugared, after which they are baked at 225 degrees for about 5–6 minutes.
The pros and cons:
+ Soft texture. It tastes like a traditional bun.
+ The most attractive in appearance. Small size, nice appearance.
+ Good overall.
– The bun has a mild taste. There is a little bit of cardamom.
– The half-hour thawing in the instructions makes the preparation of these buns slower than, for example, Pirka’s buns, whose taste is very similar to X-tra. That’s why buns end up in third place.
Other buns tested:
Fazer, Sokerleipur’s bun
The bun covered with granulated sugar does not require any preparation, but can be filled directly with whipped cream and jam or almond paste.
The pros and cons:
+ The dark baking surface makes the bun look homemade. The darkest buns in the test.
+ An easy and quick option for making laskias buns.
+ The taste is good for a basic bun.
– The bun that was in the bag is not fresh from the oven, and it tastes good.
– The granulated sugar has partially melted from the top of the buns.
I bake with cardamom buns
The buns of the bread are in a bag, so no further preparations are needed before filling the laskias bun.
The pros and cons:
+ The delicious cardamom flavor of a traditional bun. A tasty bun that feels surprisingly fresh.
+ Ease and speed are attractive. A good option for busy people.
– Granulated or powdered sugar crowns the taste of laskiais bun. So I will miss sugar on the surface of the bun.
– Taking into account the above-mentioned aspects, the whole does not quite rise to the level of the top three.
Domestic with Kotipulla, pre-fried
The pre-baked buns from the Kotimaista brand are already buttered and sugared, so the instructions are to put the iced buns on a baking sheet and bake them at 200 degrees for 8–10 minutes. The preparation is therefore a degree easier than Pirka and X-tra buns.
The pros and cons:
+ The granulated sugar is already on the surface of the bun, which makes preparation easier.
+ Taste good, mild.
– After baking, the surface of the bun remains harder than other buns. Is it because you don’t grease the bun yourself? I’d rather see the effort of greasing to get the softest bun possible.
– The bun is small, but heavier in the hand than other buns. The composition is too dense. I will miss the fluffiness.