Laskiaispulla

Ingredients

Milk

1 cup, warmed to 110°f (43°c)

Active dry yeast

2 1/4 teaspoons (1 packet)

Granulated sugar

1/4 cup, plus 1 tablespoon for yeast mixture

Unsalted butter

1/4 cup, melted

Egg

1 large

Salt

1/2 teaspoon

All-purpose flour

3-4 cups, as needed

Whipped cream

1 cup, for filling

Strawberry jam

1/2 cup, for filling

Powdered sugar

for dusting

Instructions

1. In a small saucepan, warm the milk until it reaches about 110°F (43°C).
2. In a large mixing bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 5 minutes until the yeast is foamy.
3. Add the melted butter, egg, and salt to the yeast mixture. Stir well to combine.
4. Gradually add the flour, one cup at a time, mixing well after each addition. The dough should be slightly sticky but manageable.
5. Transfer the dough to a floured surface and knead for about 5 minutes until it is smooth and elastic.
6. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
7. Preheat the oven to 375°F (190°C).
8. Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a smooth ball.
9. Arrange the dough balls on a baking sheet lined with parchment paper, ensuring there is enough space between them for rising.
10. Cover the dough balls with a kitchen towel and allow them to rise for another 30 minutes.
11. Bake the buns in the preheated oven for 12-15 minutes or until they are golden brown.
12. Remove the buns from the oven and let them cool completely on a wire rack.
13. Once cooled, slice each bun in half horizontally.
14. Generously fill the bottom half of each bun with whipped cream and a spoonful of strawberry jam.
15. Place the top half of the bun back on and dust with powdered sugar before serving.