The basis of them all
These buns have a distinct taste because of the cardamom-spiced dough. You’d think that it is a bit odd to find this oriental spice in Scandinavia but indeed it is widely used in nordic baking. The dough of pulla is the basis for many sweet treats that are served on the Finnish coffee table. To me it is the smell and taste of home. Let me share my staple recipe so you can experience these delightful buns yourself.
Pulla
yields around 20 buns
For the dough
5 dl milk, lukewarm (preferably whole milk)
42 g fresh yeast
125 g granulated sugar
1½ tsp fine salt
1½ tbsp ground cardamom
1 egg
about 1 kg flour
170 g unsalted butter, at room temperature and cut into small cubes
To decorate
1 egg, swirled for the egg wash
pearl sugar, to sprinkle
Dough
Heat the milk until its lukewarm, then combine with the crumbled yeast in a large bowl and stir with a spoon until the yeast has dissolved. Now add the sugar, salt, cardamom and egg, and mix until combined. Add about 2/3 of the flour together with the cubed butter and knead the dough until well combined. Gradually add flour until the dough doesn’t stick to your fingers anymore and comes clean of the sides of the bowl (you don’t need to use all the flour).
Cover the dough with a damp clean kitchen towel or a lid and let it rise in a warm place for at least 1 hour, or until double its size.
Shape the dough into about 20 equally sized buns and place the shaped buns on the baking trays with enough space between them. Let them rise again for about 30 minutes.
Repeat with the second batch of dough.
Baking
Preheat the oven to 225°C.
Before baking, brush each bun with the egg wash and sprinkle some pearl sugar on top. Bake the buns on the middle rack for about 10-12 minutes, or until golden, and cool on wire racks.
Tips on the recipe:
– make sure the milk isn’t too hot when mixing in the yeast, otherwise the dough will not rise
– you can freeze the buns and reheat them in the oven when ever you fancy one
