After looking I didn't find a thread like this so I have decided to make one. I enjoy baking quite a lot and do a lot of English cakes, biscuits etc but now I would like to get some new flavours from other countries. So please share if you have any whether it is Spanish, Chinese, French, American etc all is welcome! Both sweet and salty too!
To start this off I would like to share one very traditional Finnish bake! This is called "pulla" and is usually served in any house when invited over and chances are they have it to serve even when uninvited. Love this stuff!
RECIPE:
200g Butter
5dl* Milk
50g Fresh yeast / 2 bags of dried yeast
2dl Sugar
1 - 2Tbsp Ground cardamom
2tsp Salt
1 Egg
14dl Plain flour
*1dl = 100ml or 0,4 cups
Heat up the milk to lukewarm either in the microwave or a saucepan. If you are using fresh yeast this is the time to stir it in. Mix in the egg, sugar, salt and cardamom. I use a fork at this point.
If you are using dried yeast, mix it together with half of the flour.
Now its time to slowly mix the first half of the flour in. Use the fork until you have texture that looks/feels like a pancake mixture.
After this I use a spatula for easier mix. Slowly add more flour and once it is less wet you can start using your hand to knead the dough. It is important you don't add too much flour as this will affect the end result. Here is what it should look like when you have added enough flour:
As you can see the dough is very sticky and that is what you want in order to have perfect and fluffy buns.
Melt half of the butter and mix in the other half and pour it on to the dough. It is a lot of butter so will take a moment to mix in but it is important to use all of it.
After this you should knead the dough until it is smooth and doesn't stick to the bowl anymore. Then leave to prove until double the size.
Once it has doubled the size you can now decide what type of filling you want or do you want any at all. You can simply make it in to round balls that are simply called "pulla".
Now as I love cinnamon rolls / "korvapuusti" I went with them as well as something called "voisilmä" which translates to "butter eye". I also made one plaited one as I wanted to show few different types.
So time to put the dough on the table to be worked:
For the cinnamon rolls you need to use a rolling pin and roll one piece of the dough in to a square.
Then you add some soft butter, sugar and cinnamon. It should look like this:
The roll up like this:
And cut like this, so that you get a thicker and thinner end. A little like a triangle:
To shape them you should stand the up on the thicker end and press down the thinner part. It will give them their shape. Here is how it looks:
Leave them for another prove for around 20 - 30 minutes, then give them a light brush of egg wash.
Bake in 170C fan oven fro 8 - 15 minutes depending on the size. Then leave to cook under a towel
For the "voisilmä" you need to make round buns. Leave them to prove for 20 - 30 minutes and then gently press a little dip. Fill this with a small amount of butter and generous helping of caster sugar.
Here is how they should look like:
Once again give them a light brush of the egg wash and bake in 170C fan for 8- 15 minutes. Then leave to cool down under a towel.
Then enjoy!
This takes around 3 to 4 hours but most of it really is just waiting for it to prove. The inside should be nice and fluffy when made correct. It might take a few tries to know how the dough feels when done right as it needs to be just good enough for working and also kneading it enough is very important.
You can fill it with various things and add things like saffron or raisins in the dough and on top of the buns you can sprinkle sugar, almond flakes of you can even make a little icing for them.
This dough is also perfect for making doughnuts.
Now your turn! Please share your recipes from around the world!
To start this off I would like to share one very traditional Finnish bake! This is called "pulla" and is usually served in any house when invited over and chances are they have it to serve even when uninvited. Love this stuff!
RECIPE:
200g Butter
5dl* Milk
50g Fresh yeast / 2 bags of dried yeast
2dl Sugar
1 - 2Tbsp Ground cardamom
2tsp Salt
1 Egg
14dl Plain flour
*1dl = 100ml or 0,4 cups
Heat up the milk to lukewarm either in the microwave or a saucepan. If you are using fresh yeast this is the time to stir it in. Mix in the egg, sugar, salt and cardamom. I use a fork at this point.
If you are using dried yeast, mix it together with half of the flour.
Now its time to slowly mix the first half of the flour in. Use the fork until you have texture that looks/feels like a pancake mixture.
After this I use a spatula for easier mix. Slowly add more flour and once it is less wet you can start using your hand to knead the dough. It is important you don't add too much flour as this will affect the end result. Here is what it should look like when you have added enough flour:
As you can see the dough is very sticky and that is what you want in order to have perfect and fluffy buns.
Melt half of the butter and mix in the other half and pour it on to the dough. It is a lot of butter so will take a moment to mix in but it is important to use all of it.
After this you should knead the dough until it is smooth and doesn't stick to the bowl anymore. Then leave to prove until double the size.
Once it has doubled the size you can now decide what type of filling you want or do you want any at all. You can simply make it in to round balls that are simply called "pulla".
Now as I love cinnamon rolls / "korvapuusti" I went with them as well as something called "voisilmä" which translates to "butter eye". I also made one plaited one as I wanted to show few different types.
So time to put the dough on the table to be worked:
For the cinnamon rolls you need to use a rolling pin and roll one piece of the dough in to a square.
Then you add some soft butter, sugar and cinnamon. It should look like this:
The roll up like this:
And cut like this, so that you get a thicker and thinner end. A little like a triangle:
To shape them you should stand the up on the thicker end and press down the thinner part. It will give them their shape. Here is how it looks:
Leave them for another prove for around 20 - 30 minutes, then give them a light brush of egg wash.
Bake in 170C fan oven fro 8 - 15 minutes depending on the size. Then leave to cook under a towel
For the "voisilmä" you need to make round buns. Leave them to prove for 20 - 30 minutes and then gently press a little dip. Fill this with a small amount of butter and generous helping of caster sugar.
Here is how they should look like:
Once again give them a light brush of the egg wash and bake in 170C fan for 8- 15 minutes. Then leave to cool down under a towel.
Then enjoy!
This takes around 3 to 4 hours but most of it really is just waiting for it to prove. The inside should be nice and fluffy when made correct. It might take a few tries to know how the dough feels when done right as it needs to be just good enough for working and also kneading it enough is very important.
You can fill it with various things and add things like saffron or raisins in the dough and on top of the buns you can sprinkle sugar, almond flakes of you can even make a little icing for them.
This dough is also perfect for making doughnuts.
Now your turn! Please share your recipes from around the world!
