How to bake Estonia's iconic jam-filled vastlakuklid buns for Vastlapäev

Estonian food blogger Paula Särekanno has shared her tips for baking traditional vastlakuklid—the jam-filled buns enjoyed during Vastlapäev, Estonia's Shrove Tuesday celebrations. These sweet treats, with roots in medieval Germanic and Scandinavian customs, remain a beloved way to mark the end of winter and the start of Lent.

The tradition of vastlakuklid dates back to the 16th century, when Hanseatic League traders brought Germanic and Scandinavian influences to Estonia. Over time, the custom of eating jam-filled doughnuts on greased swings during carnivals merged with Lutheran practices, blending pagan fertility rites with Christian observances.

Särekanno's recipe begins with a dough made from spelt flour, butter, and agave syrup. She flavours it with cardamom, sometimes saffron, and always a pinch of salt. 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. The buns stay softest and taste best on the day they're made. As for fillings, she suggests raspberry jam, salted caramel, or marzipan cream—a mix of pureed cream cheese and marzipan. Whipped cream also works as a topping.

The buns are a key part of Vastlapäev, a festival that combines old traditions with modern baking techniques. Särekanno's methods ensure a soft, flavourful result, keeping the centuries-old custom alive in kitchens across Estonia.