dough pastries: bun cardamom Scandinavia
by Sandra
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To all those who will light a candle Sunday evening ..
It starts like this ...
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Loading ... Pulla, Korvapuusti: Pastries of Finland
If the recipe that I propose is very classic, the trim is much less because the cinnamon was replaced by cocoa more palatable to children. The result is greedy, deliciously sweet and fragrant .. c'est bon!
(for twenty pulla) For the paste Pulla
- 250ml milk
- 1 egg
- 85g sugar
- 0.5 cc salt
- 1 cc cardamom powder
- 500g flour T45 or 55 + 2 cs to knead
- 3 cc instant dry yeast or 25g fresh yeast baker
- 100g very soft margarine or butter
For Trim revisited
- 50g melted butter cooled
- 50g sugar
- 10g cocoa powder, unsweetened
- vanilla powder to taste
- Décor: pearl sugar, almonds, icing sugar
Mix flour with instant dry yeast.
In a large bowl, whisk the whole egg with milk (in which fresh yeast is diluted if it is used), sugar, salt and cardamom. Add about half the flour and mix vigorously with a wooden spoon or a whisk to incorporate as much air in the pulp and develop the gluten.
Add the butter softened detail in small pieces and mix with a spoon until all pieces are moistened (the butter will truly be incorporated during the kneading).
Gradually add the remaining flour by incorporating it with the wooden spoon until the dough becomes too compact to be worked with a spoon.
Note: The total quantity of flour will be more or less necessary depending on the type used, its freshness, quality, etc ... In practice, add flour in small handles until the dough sticks to work plan, work for a few moments ( this time is necessary so that the flour absorbs the liquid) and then continue to add more flour as necessary so that the dough becomes smooth and not sticky (it should no longer stick to the work plan and contact of the hand, it must to the same effect as when you touch a piece of scotch aged: stick your finger without taking the tape, here's finger was fully withdraw from dough).
Preparing filling (to be prepared just before spreading the batter)
Note: The first time I used one half of dough to make simple pulla ball of dough pieces of about 75g, allowing 2 choice.
Spread topping brush, leaving a margin of 1 cm at the bottom. Roll out the dough from the top edge tightly as to reach the bottom. Ensure that the weld is disposed below.
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Ask each triangle standing on its base. With the slice of the index flour or the handle of a wooden spoon, press the center of the "peak" of the triangle to the base (strong support for touch but the work plan!). Submit each korvapuusti on baking sheet lined with parchment paper (the observers will notice that I reuse mine!) Making sure to leave a space of about 5 cm each (2 plates will be needed).
Preheat oven 6-7 th (200 ° C).
Brown and pulla korvapuusti the whole egg beaten with a little milk and sprinkle with pearl sugar and / or almonds. Oven and bake about 15 minutes until puffy and pulla are golden.
Cool on rack.
These brioche buns are best eaten the same day: the next day, put 15 sec in the microwave to make them softer.
Other Scandinavian sweets from here (click)
On the Way Sources: Adapted from the blog for Charlotte but also of Marianna's, Nastola of FINFOOD and On the Way
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by Flo
Another great recipe pastries! Sandra thank you!
by Temi
What memories! I loved my stay in this country ...
by Big Boss
Lord! Well, I already try to burn a pasq brioche in my MAP, and after I return.
Sacrilegious question, just for fun: are they as good as small rolled cinnamon IKEA? ; op
by madjy
you dream of us each time with your beautiful creations bravo! For the parchment paper I too reuse it several times écolonomique 
by Clo
superbes viennoiseries
by barbichounette
Hummmmmmmmm!
You give me fain!!
Bizzzzzzzzzzz
Barbichounette
by vero
I was in Stockholm last week and I am sure mangé.On be found under the name "bull". I wanted to buy a Swedish cookbook, I found, but in Swedish, not even in English ... damage.
For the recipe for sweet and sour sauce, I dig in my workbook ...
Sincerely you
vero
by victoria
I'd like your candy from the cold!
by mingoumango
Oh! Reminds me of such good memories in Finland! Their pastries are not inferior to those of others ...
by Dorian
Your articles are always so many small temptations and again I find a specialty that I had no idea ... if one day you decide to open courses bread and other pastries you my marks at the top of the list!
by auré
It's really super nice!
by gillette35
Even small pastries that will be made shortly. Thank you to you: I feel like you garnish with chocolate ... .. I have fans.
by annie dedicacessen
Dorian really want to meet, funny group. :))) I can understand this ... said. register on an internship with Sandra, I wonder if I have decided not to confront the fox guarding my door, to prevent me out. Beautiful buns and Italian bread superb that I missed. I will.
by Anonymous
m'épates you!
always great recipes, beautiful pictures, always nice explanation ... all that with 5 children ... I think?
how you doing? you have the recipe?
Khala
http://khala.oldiblog.com
by Rossella
Splendido Sandra :-)) come tutte le cose che ci propone, vado a leggere bene la ricetta in versione Italiana :-))
baci Rossella
by Lilo
I saw a report on France 5, where a chef recently showed manufacturing viennoiseries Nordic super I was tempted. And now that you published this revenue is top, thank you
by oum Koulthoum
they look too good, especially chocolate ave
by Anonymous
Simply beautiful! I do not think being able to achieve such a result but I am trying a lot!
anso1505.canalblog.com
by $ ha
Not even need to travel for work wonders!
by gillette 35
Yesterday, I made these small pastries. They were much appreciated by my teens. Like you, it was chocolate that I added a ptit chouille of chocolates.
I only encountered a small problem for cutting triangle. The dough is very flexible and they were a little overwhelmed. But once cooked, the internal zébrage was intact.
SUPER therefore and a big THANK AVITAL
by small talk
I am so I preneuse bakery for an internship. You put me 2nd on the list, say you want to?
by Gracianne
And me, I will be a very attentive student, you will see.
They are cute them, the form is so pretty. I can put the cinnamon even when you think?
by brigitteguyane
you're definitely a terrible temptress
Your comment hit me hard, I know you busy and yet you took the time .... thank you!
by Claire
FABULOUS! As beautiful as good .... Thank you
by paola
I did not know these small pulla. Appearance, they make me think of our bread with raisins.
by Béré
I did not know ... it m'al'air quite super good: o)
by awoz
Very nice and especially the delicious pastries.
by SenzaPanna
L'aspetto è splendido, nn oso immaginare sapore it:-PPPPPPPPP
by juste1kif
splendiiiiidddeeeee
it's really beautiful and your photos do not talk about it I run test this recipe from the time that I look for and it frightens me give you my courage!
will we go!
thank you
by loukoum ° ° °
Superb!
I had already seen me without ever dare launch ...
I had no doubt about that but you really are the queen of pastries!
by AM
Good evening
Still tempted by one of your recipes, I tried this one for tea on Wednesday ....
Delicious !!!!!
Thank you
Bonne continuation
by Hélène (Cannes)
A ticket extremely didactic, I will hasten to put into practice!
Good day
Helena
by Chouquinette
I tried your recipe this weekend we are delighted, there is nothing to say as good as beautiful! I do not often repeat the same revenue as I try out new things but it referai I surely (like your cake for that matter)!
A small question: do you think it is possible to freeze pulla (after shaping for example)? How do you need to thaw (in baking or let thaw and resume at the stage where we stopped to freeze)? I have already cooked frozen but I have not yet tested the thawing.
Well thank you again for this recipe (and probably all the research that preceded it. Bravo).
by Alinette
ooooohhhhhhhhh my god, I envy already dying at the base to cete recipe, but this picture ....
euhm small qst ... I would like to test this recipe, but to bring it to my colleagues the next day, how do you think I can keep?
a big thank you!
Pfff ... I missed a few beats of the heart! In my favorite right now .. now I have to find an opportunity to do it!