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Vastlakuklid
Shrovetide Buns
Vastlakuklid are soft, sweet buns traditionally enjoyed during Shrove Tuesday (Vastlapäev) in Estonia. They are typically filled with whipped cream and sometimes jam or almond paste, then dusted with powdered sugar.
🧂 Składniki
- 2 dl Milk(lukewarm)
- 25 g Fresh yeast
- 3 tbsp Sugar(for the dough)
- 1 large Egg(for the dough)
- 100 g Butter(melted and cooled)
- 6 dl Flour(all-purpose)
- 0.5 tsp Salt
- 1 tsp Cardamom(ground)
- 1 for coating Egg(beaten)
- 300 ml Heavy cream(for filling, 35% fat)
- 3 tbsp Sugar(for filling, adjust to taste)
- 1 tsp Vanilla sugar(or vanilla extract)
- for dusting Powdered sugar
👨🍳 Instrukcje
- 1
In a bowl, dissolve the yeast and 1 tbsp of sugar in the lukewarm milk. Let it sit for about 5-10 minutes until frothy.
- 2
Add the beaten egg, melted butter, remaining sugar, salt, and cardamom to the yeast mixture. Gradually add the flour and mix until a soft, slightly sticky dough forms. Knead on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- 3
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 4
Punch down the dough and divide it into 12 equal portions. Shape each portion into a round bun and place them on a baking sheet lined with parchment paper. Cover and let rise for another 15-20 minutes.
- 5
Preheat the oven to 200°C (400°F). Brush the tops of the buns with the beaten egg.
- 6
Bake for 15-20 minutes, or until golden brown. Let the buns cool completely on a wire rack.
- 7
To prepare the filling, whip the heavy cream with sugar and vanilla sugar until stiff peaks form. Be careful not to over-whip.
- 8
Once the buns are cool, carefully slice off the top third of each bun. Scoop out a little of the soft interior to create a well. Fill generously with the whipped cream mixture. You can also add a spoonful of jam or almond paste before the cream.
- 9
Replace the tops of the buns and dust generously with powdered sugar before serving.
💡 Wskazówki profesjonalistów
- ✓Ensure all ingredients for the dough are at room temperature.
- ✓Do not overfill the buns with cream, as it can make them soggy.
- ✓Vastlakuklid are best enjoyed fresh on the day they are made.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Some recipes include a small amount of almond paste or marzipan in the filling.
- A layer of strawberry or lingonberry jam can be added at the bottom of the bun before the cream.