pulla.

 

 A couple of weekends ago, my mom came over to teach me how to bake Finnish pulla. Pulla is very similar to your traditional cinnamon bun, however, they can come in many different styles (braided wreaths, logs,  braided cake, round buns, butter-eyed buns, etc). They can also be served with jam, whip cream, berries. The biggest difference in pulla is the cardamom. I posted this recipe using the metric system, however, it's easy to convert or you can buy metric measuring cups at Ikea. 

Warning: your home will smell a-m-a-z-i-n-g.

Pulla 

(Finnish sweet bread)

5 dl (500 ml) lukewarm water (or milk)
25 g fresh yeast (you can use up to 50 g yeast)
A teaspoon of salt
2 dl (200 ml) sugar
1 tablespoon cardamom powder
13 - 15 dl (about 1 1/5 litre) flour
200 g butter

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Extra butter
Sugar kernels (sold at European delicatessens)
Cinnamon powder 

Extra sugar

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1 beaten egg for brushing

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Use room temperature ingredients for baking pulla.
Dissolve the fresh yeast into the lukewarm water.
Add salt, sugar and cardamom.
Mix in about half of the flour with a mixer or a whisk.
Keep adding flour until there is only 5 dl (500 ml) left.
When the dough becomes thicker, mix it with your hand.
More you knead the dough, better the sweet bread will be.
Add the butter.
Mix in the rest of the flour until the dough separates from the bowl and forms a ball.
Cover the bowl with a tea towel.
Let it stand in a warm place until it has doubled (about) in size.
Push it down once.

I made two kinds of pulla as follows: 

 

1.

Take half the pulla.
Roll it out into a flat disk.
Smear it with butter.
Sprinkle it with brown sugar and cinnamon.
Roll it into a tight log.
Keep the seam side down. 

cut it into diagonal slices to make small buns.

brush dough with egg.

sprinkle with large sugar kernels.

2.

Take the other half of the pulla.

Roll it into a log (think French Bread). 

Cut off 2 inch pieces that are similar in size.

Roll the dough into a ball by firmly pressing down on the dough

in a circular motion. 

Push down in the middle of the bun to create mini holes.

Fill the holes with butter and sugar. 

Brush dough with egg.

Let the pulla rise in a warm place for some time.

 
Bake on the lowest shelf of the oven in 200 C (392 F) for about 20-25 minutes or until golden.