I’m really hoping to be able to make these as soon as I next go grocery shopping (can’t bake without ingredients, you know) and it seems that the recipe for pulla can be used for many other baked desserts. I love to bake, so hopefully after I bake these, I can use the recipe in other ways, too (and I’m sure me and Sisu’s roommates will be pleased).
I got this recipe from here, and did the conversions for easier reference when in the kitchen, since I’m not used to dl and celsius measurements at the moment.
They’re actually meant for Laskiainen, but I just really wanna try these soon~
Laskiaispulla – Shrove Tuesday sweet buns
one recipe of traditional pulla (cardamon-spiced bun), strawberry jam and whipped cream
yields 20 small buns
adapted from here
- 2,5 dl milk (1 cup)
- 1 dl sugar (85g) (1 tbsp)
- 1 egg
- 2 tsp ground cardamom
- 1/2 tsp salt
- 1 packet dry yeast
- about 7 dl special baking flour (I used erikoisvehnäjauho) – (All purpose flour, 3 cups)
- 100 g unsalted butter, melted and cooled to room temperature (7 tbsp)
Warm up the milk to 42 °C (107 F) (to activate the dry yeast), mix sugar, salt and cardamom.
Lightly beat the egg and divide it in two portions (save the other to wash the buns before baking). Add one portion to the milk mixture, beating carefully.
Mix the dry yeast to part of the flour (about 1-2 dl (approx 1 cup)) and start pouring to the liquids, whisking to incorporate.
Add slowly the remaining flour (more or less, depending on the dough consistency. Too much flour and the buns will be hard). At last, add the melted butter.
Knead until dough is uniform, smooth and soft.
Place the dough in a large bowl and cover with a damp teacloth. Leave in a warm spot for about 40 minutes until the dough has doubled its size.
When raised enough, remove the dough from the bowl, knead it on a flour-dusted surface, “punching it down” (removes the gas formed during the fermentation). Divide the dough into 20 equal pieces.
Roll the pieces to form balls and place them on baking sheets (I use parchment paper). Let the little buns rise again covered in a warm place for 30 minutes.
Heat oven to 225 °C ( I bake in 220°C) (428 F)
Brush the buns with egg and sprinkle sugar flakes on top (optional).
Bake in center of oven for 10-15 minutes (till golden brown), remove and let cool on a rack.
To assemble the Laskiaispulla:
Cut the tops of the buns (a “lid”) and using a spoon scoop a bit from inside the bun. Fill the cavity with a spoonful of jam, the crumbs and top with the whipped cream. Close with the “lid”. Dust with icing sugar if desired.