Prep1 hr 30 mins
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
- 1 cup whole milk
- 3⁄8 cup softened butter
- 1⁄4 ounce dry yeast (1 packet)
- 1 egg
- 1⁄2 cup superfine sugar
- 1⁄2 teaspoon salt
- 5 cups wheat flour
- 1⁄4 cup butter
- 1 large egg
- 2 tablespoons sugar
- 1⁄2 cup Quark (a.k.a. maitorahkaa)
- 1⁄4 cup vanilla cream flour
Alternative American Filling
- 8 ounces cream cheese (1 package)
- 1⁄4 cup granulated sugar
- 1 large egg
- 1 teaspoon orange zest or 1 teaspoon lemon zest
- 1 teaspoon vanilla extract or 1 teaspoon vanilla sugar
- 2 tablespoons unbleached all-purpose flour
- 1⁄2 cup confectioners' sugar
- 3 teaspoons fresh orange juice or 3 teaspoons lemon juice
- 1 dash water, to desired consistency
- 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. :).