Estonian Food Blogger Reveals Secrets to Perfect Vastlakuklid Buns

Estonian food blogger Paula Särekanno has shared her tips for making perfect vastlakuklid—the traditional Shrove Tuesday buns tied to Estonia's Vastlapäev celebrations. These sweet treats, with roots in medieval Germanic and Scandinavian traditions, remain a beloved part of the pre-Lenten feast.

The tradition of vastlakuklid dates back centuries, blending Christian and pagan influences. By the 19th century, these rich, round pastries became central to Vastlapäev, marking the carnival before Lent. Their shape and indulgent ingredients once symbolised abundance in pre-Christian winter rites.

Särekanno's recipe starts with spelt flour, butter, and agave syrup for sweetness. She flavours the dough with cardamom, a pinch of salt, and sometimes saffron. After kneading, she chills the dough in the fridge to help it hold its shape while baking.

For taller buns, she recommends using a cupcake pan. Once baked, the buns stay softest on the first day but gradually firm up. Särekanno suggests filling or topping them with raspberry jam, salted caramel, marzipan cream, or whipped cream.

The buns reflect Estonia's long-standing culinary ties to Shrove Tuesday. Särekanno's techniques ensure a light, flavourful result, keeping the tradition alive. Freshly made, they offer the best taste and texture for the festive occasion.