Pulla Baking Class

Today we had class as usual, but at 6:00pm we went to a pulla baking class. Pulla is traditional Finnish bread similar to what we know as cinnamon buns. Some say this bread originally came from Sweden or Germany, but it has long since been a part of Finnish culture. The pulla we made is actually more specifically called ‘korvapuusti’. In place of cinnamon however is cardamom and crystals of sugar and raisins on top (though there are many variations which might include custard or fruit filling).

In groups, we combined ingredients and kneaded the dough by hand before finally forming the round shapes and braided circles using a somewhat unique technique. After letting them rise, coating them with egg and sprinkling sugar and raisins we baked them for about 10 minutes until they were a perfect golden brown. They were almost impossible to resist (in fact, they were impossible and I can’t deny having two straight from the oven) especially since they were hot and so fresh! It was a true Finnish experience and one I hope to remember well so I can make you all Pulla one of these days!

If you want to give it a try before then, below is the recipe we used today (though in European measurements so you may need to do some conversions). Happy Baking!

1/2 liter milk
50g fresh yeast
1 egg
2 dl sugar
1 tsp salt
1 tablespoon cardamom
200g melted butter/margarine
1 kg wheat flour

Warm up the milk but do not boil. Dissolve the yeast in milk and then add the egg, sugar, salt and cardamom and mix well. Slowly knead the flour using your hand(s) into the mixture until dough has a heavy and not too slimy consistency. Add the melted butter and additional flour if necessary and continue to knead it all together by hand. The dough should be heavy and still a bit sticky but be sure to not add too much flour (it should not be like pie dough). Divide the dough equally and shape into small round balls or be more creative and try braids. Just ensure they are all of approximately the same size so they bake equally. Let sit to rise for approximately 10 minutes before brushing egg over them. Sprinkly with sugar, cinnamom, raisins or whatever suits your fancy and place the pullas on wax paper in the oven at 225C for 8-10 minutes. Cool for 10 minutes or so and enjoy!