DALLASPULLA - AWESOME FINNISH PASTRY
I discovered these pastries as an exchange student in Finland and they are my absolute favorite in the whole wide world (my boyfriend's too). I have been searching high and low for a recipe and finally I found this one on Axis of Aevil so I thought I'd share. Can't wait to try it!! There's the traditional Finnish filling as well as an American alternative since quark is pretty hard to find in the States. NOTE: The vanilla cream flour can be replaced by mixing together 1 teaspoon vanilla sugar and 1/4 cup potato or wheat flour
Provided by mdmdt
Categories Breads
Time 1h43m
Yield 12 pulla, 12 serving(s)
Number Of Ingredients 21
Steps:
- Prepare filling by mixing ingredients into a smooth paste. Refrigerate until needed.
- In a saucepan over low heat, warm the milk and butter to about 40C/104°F.
- In a bowl, crumble the yeast into the warm milk and butter mixture. Add sugar, salt and egg. Mix together well until the yeast is dissolved.
- Add flour gradually until the dough forms a ball. Add more flour only if it's still sticky and add only a little at a time.
- Knead dough for about 5 minutes until smooth and elastic.
- Place a towel over the bowl and let the dough double in a warm, draft-free place for about 30 minutes to 1 hour [warming the oven to ~40C/100F works very well as a proofing box].
- Turn dough out onto lightly floured work surface. Gently shape dough into rough rectangle with long side nearest you. Lightly flour dough and roll into a 16-inch x 12-inch (40cm x 30cm) rectangle.
- Spread filling on the dough leaving a 1cm/.5in border on the far edge.
- Beginning with long edge nearest you, roll dough into taut cylinder.
- Firmly pinch seam to seal and roll cylinder seam-side down.
- Very gently stretch and roll to cylinder of even diameter and 18-inch/45cm length; push ends in to create even thickness.
- Using a sharp serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters. Slice 3,8cm/1.5in pieces from the rolls and place into a rectangular pan using a spatula.
- Cover with a towel and allow to rise for about 30 minutes while the oven warms to baking temperature.
- Make icing.
- Bake in a pre-heated oven at 200-225C/390-435F for about 13-15 minutes.
- Cut pulla apart and drizzle icing over the tops.
- Try not to eat them all in one sitting. :).
Nutrition Facts : Calories 433.7, Fat 19.1, SaturatedFat 11.2, Cholesterol 101.1, Sodium 249.5, Carbohydrate 58.5, Fiber 6.3, Sugar 21, Protein 10.9
PUFF PASTRY DANISHES
Even though they're simple to make, these jam-filled pastries are right at home in a holiday brunch spread. They were my dad's favorite, so the recipe will always be close to my heart. -Chellie Helmke, Jackson Center, Ohio
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Beat first 4 ingredients until smooth; beat in 1 egg yolk., Mix water and remaining egg yolk. On a lightly floured surface, unfold each sheet of puff pastry; roll into a 12-in. square. Cut each into nine 4-in. squares; transfer to parchment-lined baking sheets., Top each square with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring 2 opposite corners of pastry over filling, sealing with yolk mixture. Brush tops with remaining yolk mixture., Bake until golden brown, 14-16 minutes. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 130mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
FINNISH PULLA
A unique bread with a sweet flavor that makes a wonderful holiday gift! It takes about 4 hours to make, so allow yourself plenty of time.
Provided by Kim B.
Categories Bread Yeast Bread Recipes
Time 3h20m
Yield 36
Number Of Ingredients 11
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
- Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
- Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
- Brush each loaf with egg wash and sprinkle with sugar.
- Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.
Nutrition Facts : Calories 178 calories, Carbohydrate 30.9 g, Cholesterol 33.7 mg, Fat 3.8 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 98.8 mg, Sugar 7 g
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