Today´s recipe for the Tuesdays with Julia group is Finnish Pulla.
This recipe for a Finnish sweet dessert bread is by contributing baker Beatrice Ojakangas. Most sweet breads are made with a yeast-based dough that gives rise to a lighter and fluffier texture than that of traditional breads. This recipe like any other basic recipe, calls for the flour and yeast to be combined with an amount of liquid (warm milk) to form a soft dough mixture, which is then left to rise. The soft, pliable, aerated dough is then separated into three strands of dough that get braided first and then formed into a ring, or wreath and then left to rise again before baking. This Pulla dough is flavored with one teaspoon of freshly crushed cardamom seeds, brushed with an egg wash and topped with slivered almonds and pearl sugar just before baking.
The Pulla smelled heavenly when baking and looked pretty – I used a large vintage pie baking pan from my collection of old bake ware and it was the exact right size for this large Finnish sweet bread wreath. And since I had some dough left over, I used a mini springform pan to bake a small version.
The Pulla is wonderful served fresh with some really good butter and jam or local honey and a nice cup of tea or coffee for dunking. This recipe is just fabulous! And will certainly make numerous reappearances at our house. We really liked the addition of the almonds and pearl sugar on top of the wreath, not only did it make for a nice presentation, it also tasted just wonderful since the bread itself is not overly sweet.
Breads like this Pulla can quickly go stale if exposed to air. So, ideally, you should allow the bread to cool properly and then wrap any left overs in saran wrap or aluminium foil and keep them stored in airtight containers for up to three days.
On the occasion of the approaching Christmas, I would like to take the opportunity to wish you all
A Christmas full of love, joy and health and many happy moments in the coming 2013 year! – Ich wünsche allen frohe und besinnliche Festtage und alles Gute für das kommende Jahr 2013!
To see all the other Finish Pulla by the talented members of the Tuesday with Dorie group, please do click here.
The recipe can be found at Erin´s delightful blog Thedailymorsel.com - "Thank you" so much for being such a gracious host, Erin!