Pulla is a sort of Finnish sweet bread (cardamom bread). It's quite easy to make when you know the tricks of the trade. You can make the basic pulla dough into irresistible cinnamon rolls or the very sinful laskiaispulla (shrovetide bun) with whipped cream and jam/almond paste.
How not to fail:
1. Use fresh yeast, it's just way better.
2. Knead the dough properly because the kneading creates the structure/texture of the dough. I'm serious, knead it like you mean it! I have never heard of too much kneading, so to be safe knead the dough at least 15–20 minutes. I prefer to knead by hand because that way I have a sense of dough all the way – I just feel it when it's ready.
3. There is no such thing as pulla light. Period. Use real butter. Also do not reduce the amount of sugar because the yeast will eat part of it and turn the initially quite sweet dough noticeably less sweet. The liquid component of the dough can be water or milk, doesn't really matter that much.
4. Be careful not to add too much flour. If there is too little flour in the dough, it will be a bit difficult to handle, but if there is too much, it will be ruined! I never measure my flour because I know what I'm doing. But if you're uncertain, start with the least amount mentioned in the recipe. Do not be alarmed if the dough is very sticky at first. When you keep on kneading it, it will start to come off of your hands – that's a signal that the dough is well kneaded.
5. Let the buns rise properly before baking. This will prevent cracking. This is just an aesthetic concern for cracked buns taste as good as their more beautiful counterparts.
Cinnamon rolls
For the dough:
(makes 25 cinnamon rolls or 16 laskiaispulla)
5 dl milk of water
50 g fresh yeast (for cinnamon rolls 25 g is enough)
1 egg
2 dl granulated sugar
1 tbsp crushed cardamom seeds
13–15 dl wheat flour (a variety that is suitable for baking buns)
150–200 g butter (room temperature)
You need a big cooking pot or a bowl (preferably metal) because the dough will rise and at least double in size.
Heat the liquid into 37 °C (body temperature). Do not overheat because the yeast cannot survive in a warmer environment and will die. Crumble the yeast and mix it into the liquid with a wooden fork (or some such thingie), stir until it has dissolved. Mix in the egg, sugar and cardamom.
Start stirring in the flour. When the mixture is too heavy to be mixed with the wooden fork, start using your hand. Knead and keep adding the flour. Once you've added all the flour and the mixture has an even consistency, you can knead in the butter. Knead the dough for 15–20 minutes. It will be smooth and elastic and will be easier to get off your hand when it's done.
Let the dough rise in a warm place for about 40 minutes.
Knead the risen dough lightly to remove air bubbles. Now you can make it into your desired type of pulla.
For cinnamon rolls:
ca. 100 g sugar
granulated sugar
cinnamon powder
1 egg to be spread on the buns before baking
nib sugar to decorate
Divide the dough into three. Roll the dough into 30 x 60 cm rectangles. Spread a thin layer of butter onto the rectangle, then sprinkle a generous amount of sugar and cinnamon onto it. Roll the rectangle like a Swiss roll starting from the wider end (as shown in the picture, 1).
Cut the roll as shown in the picture (2). Place the roughly pyramid shaped buns on the baking sheet lined with parchment paper, wider side down. Press the buns into shape with your fingers (3); you should press quite hard for the dough to be attached properly. Don't be alarmed if your rolls don't turn out as pretty as mine – it takes practice to get the shape right.
Let the rolls rise in a warm place for about 30 minutes. Spread the slightly beaten egg on the rolls with a pastry brush. Sprinkle nib sugar to decorate. Bake in the oven in 225 °C for 10–15 minutes. Remember to watch the buns closely at the end to avoid overbaking/burning them.
For laskiaispulla:
nib sugar or almond flakes to decorate
whipped cream
almond paste and/or raspberry jam
(a little milk)
Make the dough into big round buns. Let rise properly before baking. Before baking, spread the egg wash and decorate with nib sugar or almond flakes. Bake for 15 minutes (same temp. as with the cinnamon rolls).
When the buns have cooled down, cut them in half. Carve out some of the dough as shown in the photo.
If you are going to fill these beauties with almond paste, mix the carved-out dough with the paste and soften it with a little milk (or water). It will look like porridge but taste good.
Fill the hollow space with this porridge or jam, if that's what you prefer, and put a blob of whipped cream between the bun halves. Put in too much cream and your face will be covered in it while eating the bun. But that's how it should be.
Mmm... kind of looks like a hamburger... with whipped cream.
Warning: Do not eat more than two laskiaispulla in one sitting! Three or more will result in OD and the quite uncomfortable feeling of having eaten too much pulla and whipped cream. Been there, done that...
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