Recipe by mdmdt
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
Top Review by Wobin
I.. love... dallaspulla! They are 1 and a half euros in the shop. This recipe saves me a lot of money and I can even afford to bring to friends house to share. Mine came out a big more, fluffy then we are use to but I did switch the ingredients around to fit my breadmaking style. I also think maybe we have never had this yummy pulla so fresh before. Kiitos Kiitos!
- 236.59 ml whole milk
- 89.90 ml softened butter
- 7.08 g dry yeast (1 packet)
- 1 egg
- 118.29 ml superfine sugar
- 2.46 ml salt
- 1182.95 ml wheat flour
- 59.14 ml butter
- 1 large egg
- 29.58 ml sugar
- 118.29 ml Quark (a.k.a. maitorahkaa)
- 59.14 ml vanilla cream flour
Alternative American Filling
- 226.79 g cream cheese (1 package)
- 59.14 ml granulated sugar
- 1 large egg
- 4.92 ml orange zest or 4.92 ml lemon zest
- 4.92 ml vanilla extract or 4.92 ml vanilla sugar
- 29.58 ml unbleached all-purpose flour
- 118.29 ml confectioners' sugar
- 14.78 ml fresh orange juice or 14.78 ml lemon juice
- 0.25 ml water, to desired consistency
Directions See How It's Made
- 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. :).