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Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being******************************
Please Fave the original Here
And we have a sweet treat provided by
!******************************
Työnnän pullat uunihin,
vedän ulos valmihit,
näin piipusta kun savu kohoaa
Leipuri Hiiva, hän asuu Kumputiellä
ja kaikki kakut leipoo siellä,
näin piipusta kun savu kohoaa[i]
–Finnish folk song, translation below
February is shortly coming to its end and March begins on Saturday.
March this year also begins with Shrovetide, so I thought 'twas time to
bake something good again and this time I ended up baking three kinds of pulla.
Pulla or cardamom bread is a sweet, leavened baked good
made of wheat and flavoured with crushed cardamom eaten in Finland.
More specifically, the term pulla is used to refer to simple soft, sweet
buns flavoured with crushed cardamom, often topped with nib sugar.
I ended up making "regular" nib sugar pullas, semla-style cream pullas
and a Finnish classic, voisilmäpulla.
Semla is a traditional sweet roll originating from Sweden, variations of
which have since spread in other Nordic Countries as well as Estonia. Semlas
are typically associated with Shrovetide. The Swedish/Finnish semla is
a cardamom-spiced wheat bun which has its top cut off and is then filled.
In Sweden, it is filled with a mix of almond paste and milk, topped with
whipped cream. In Finland, the almond paste/milk mix is often replaced with
strawberry or raspberry jam. The semla-style pullas made here are based on
the latter example: whipped cream and strawberry jam. In Sweden, semla
might also be served in a bowl of hot milk, in which case it's called hetvägg.
Voisilmäpulla ([i]"Butter Eye Pulla") is a classic variation of pulla,
where a small hole is made in the middle of the pulla and filled with butter
or margarine and flavoured with regular sugar. The Finnish term voisilmä
("butter eye") is used to refer to a small piece of butter (or margarine)
used for pullas or porridge.
The dough was enough for about 23 pieces of pulla, of which some I made
into voisilmäpullas and the rest into regular nib sugar pullas, with the option
of turning of them into semla-style pullas when desired. I even ended up
putting some of the nib sugar pullas into freezer for later use (because yes,
you can freeze them). I will likely take the pullas I've stored in the freezer
with me as I go to visit my younger nephew's place on Saturday, unless
something comes up cancelling that plan. We'll likely turn the pullas into
semlas there as well to celebrate the Shrovetide in advance, along with a sauna bath.
INGREDIENTS
Dough:
(enough for about 23 pullas)
5 dl milk
~20 g dry yeast
1 egg
1½ dl sugar
1 tsp salt
2 tsp cardamom
1 g wheat flour
150 g margarine
Nib sugar pullas:
egg (for greasing)
nib sugar
Voisilmäpulla:
1 tsp butter per pulla
sugar
Semla:
egg (for greasing)
nib sugar
whipped cream
A) almond paste
B) jam (strawberry/raspberry)
INSTRUCTIONS
1. Measure the milk into a bowl and warm it up
in the microwave for about 3 minutes, so that the milk
is slightly warmer than your hand (about 42°C).
2. Taking turns, add the sugar, the salt, the cardamom
and the egg into the bowl and mix.
3. Add the dry yeast into the bowl, about 10 kg at a time.
Add some of the flour into the bowl alongside the yeast and mix.
4. Add more flour into the bowl and continue mixing
until the dough becomes too thick to whisk.
5. Measure the margarine in a separate dish and
melt it in the microwave using the melting program (low power).
6. Start kneading the dough in the bowl with your hand.
You can use a plastic glove to prevent your hand from
becoming messy. Add the margarine as you've started
kneading the dough and continue kneading for about
10 minutes and until the texture of the dough is good
and viscous enough.
7. Cover the bowl with a kitchen towel and let the dough
to rise for about an hour.
8. Flour the kitchen counter and pour the dough onto it.
You can use a butter knife to help you loosen the dough
out of the bowl.
9. Flour your hands and knead the dough on the counter
for a while meanwhile lengthening it.
10. Divide the dough into suitable-sized lumps and mold
them into balls in your hands. Take a baking tray and add
a kitchen parchment onto it. Then put all the ball-shaped
pieces onto the tray. Place a kitchen towel onto them and
let them rise and swell for a while.
11. Unless you want to proceed with the steps listed below,
you can just brush the pieces with egg, sprinkle nib sugar onto them
and bake them in the middle rack of the oven at 200°C for about 15 minutes,
thus making regular nib sugar pullas which are already tasty as such.
SEMLAS
1. When the dough pieces have swollen, brush them
with egg.
2. Sprinkle some nib sugar onto the buns.
3. Bake the buns on the middle rack of
the oven at 200°C for about 15 minutes.
4. Let the buns cool down before proceeding.
5. Cut the top of each bun off.
6A. If using almond paste, use a spoon to scoop
some of the bun off in the middle to make a small dent;
do this for each bun. Add the scooped bun into a bowl,
grate the almond paste into the bowl and add a little milk
(about 1–2 tablespoons) and mix until you get a suitable
mixture to fill the dents made onto the buns.
6B. If using jam, add a small lump of jam
in the middle of the bun with a spoon.
7. Extrude a ring of whipped cream near the edges
of the bun and place the top back like a lid.
VOISILMÄPULLA
1. When the dough pieces have swollen,
brush them with egg.
2. Use two teaspoons to make a small hole
in the middle of the bun.
3. Take a teaspoon worth of margarine and
press it into the hole of each bun using the teaspoons.
4. Add some sugar onto the buns.
5. Bake in the middle rack of the oven
at 200°C for about 15 minutes.
NOTES
The dry yeast I used for this recipe was packed in small packages,
each containing 11 g of the yeast. I used two packages, so in total,
22 g dry yeast for the recipe.
It certainly is advisable to extrude self-made whipped cream with
a pastry tube onto the semlas rather than using pre-made whipped
cream bought from a store. However, I was forced to use pre-made
whipped cream, since I don't own a proper pastry tube required.
The problem with store-bought whipped cream is that it falls flat
too easily. Alternatively, you can just add self-made whipped cream
with a spoon, but this will make semlas look not nearly as good,
although it's still tasty.
I'm not 100% how the almond paste version of the semla turns out,
since I made the jelly version instead. However, I checked the procedure
of making the almond paste/milk mix on online recipes of semla and
decided to list it for anyone who wants to try the almond paste version.
When it comes to semlas, the nib sugar can be replaced with
powdered sugar, as used with traditional semlas. However,
remember to add the powdered sugar ONLY after baking
the semlas in the oven, not before. If using the almond paste/milk filling,
you can also use almonds to decorate the top of the semla instead.
"I push pullas into the oven,
I draw ready ones out
as the smoke rises out of the chimney
Baker Yeast, he lives on the Mound Road
and bakes all the cakes there
as the smoke rises out of the chimney"~ From Chris: Nib sugar is also called pearl sugar; you can find that online or at specialty craft stores.
Category Food / Recipes / Tutorials
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Size 2180 x 1690px
File Size 2.58 MB
And that they certainly are.
Voisilmäpullas are also a pretty common product in bakeries around here
and there have been at least a couple of times I've bought one during a walk.
Semlas, with their whipped cream and almond paste (or jam) filling are also a real treat.
Voisilmäpullas are also a pretty common product in bakeries around here
and there have been at least a couple of times I've bought one during a walk.
Semlas, with their whipped cream and almond paste (or jam) filling are also a real treat.
NOTE! There's a mistake on section 3 on the dough mentioning
10 kg dry yeast and the one in the notes talking about 11 kg/22 kg dry yeast.
I meant to write 10 g and 11/22 g, DO NOT use tens of kilos of yeast for the recipe,
or it's not going to end well. The mistake has already been fixed on my original post.
I knew I shouldn't have prepared the text yesterday immediately
after baking these sweets, being all tired. :P
10 kg dry yeast and the one in the notes talking about 11 kg/22 kg dry yeast.
I meant to write 10 g and 11/22 g, DO NOT use tens of kilos of yeast for the recipe,
or it's not going to end well. The mistake has already been fixed on my original post.
I knew I shouldn't have prepared the text yesterday immediately
after baking these sweets, being all tired. :P
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