Dough: 

4 dl milk
50 g yeast
1 egg
2 teaspoonful of salt
1 ½ dl sugar
1 tablespoonful of cardamom
11-12 dl wheat flour 
150 g butter/ bakingmargarine

 Stuffing: 

2 dl wipping cream
A little jar of strawberry jam or almond paste

1. Melt the butter in a saucepan and put it aside to cool.

2. Heat up the milk to 37 C . Crumble the yeast into the milk and stir with a ladle until the yeast has dissolved.

3. Add the egg, the salt, the sugar and the cardamom and stir.

4. Knead in the wheat flour by hand.

5. Add the melted butter at last.

6.  Let the dough rise in a warm place about an hour.

7.  Put the dough on a clean table and knead it a little before you divide it into smaller pieces. Roll up the dough pieces into round buns, which should be as ( or almost as ) big as a woman`s fist.

8. Let the buns rise a little before you put them in the oven. Bake the buns in 225 C about 12 minutes.

9. When the buns are done take them out and let them cool under a cloth.

10. Whip the cream.

11. Cut up the buns and hollow out a little hole in the lower piece of the bun and  put jam or almond paste into it. Then put a pile of whipped cream on the bun and then put the upper piece of the bun on top of the whipped cream.

12. You can serve the bun like this or in a deep plate with hot milk. You can eat the bun as dessert or you can eat it while you drink coffee.

In Finland we always eat Lent cream buns before the Lent begins. We eat it on the Lent Tuesday or Sunday. For dinner we usually eat peasoup and then we eat Lent cream buns with hot milk as dessert.