How to make Pulla | Finnish coffee bread | My family's recipe and Christmas tradition
Northern Ontario with its rugged Canadian landscape, predominantly coniferous forest and cold snowy winters, has often been compared to Finland. It is not surprising then that there are many Finnish speaking Canadians, including my grandparents, that love this part of Canada. Being served warm Pulla bread with a slather of butter and a hot cup of coffee was a common welcoming treat when visiting neighbours in my hometown. So, at a young age, Pulla was the first bread I learnt to make. Golden brown with a light sugar topping and scented with a generous amount of cardamom, this bread always reminds me of home and making it around Christmas time keeps my hometown close to my heart.
It isn't the holiday season until I have made this bread. Watch this video to get tips on how to make this bread like my Finnish ancestors. I have made this bread all my life, and so when I was a student in university, I had very little in terms of baking equipment. Even though, my kitchen equipment has grown, I still make this dough by hand with just one bowl, two pans and some parchment paper.
When making bread there are a lot of variables that can effect how your bread turns out. I find that I have the best results when I make this bread after having already used my oven. That way the kitchen is nice and toasty warm and the yeast is happy and grows well. I make it with instant yeast or traditional yeast - whatever I have on hand. In the video, I talk about both types of yeast and how to use them and explain some of the other factors that can effect the way your bread turns out.
Pulla bread is a dense, sweet coffee bread. Watch and see how to form the dough and to braid it so that you get the right texture and shape. This bread bakes beautifully, and I hope you get a chance to make it this holiday season!
To get the full recipe go to
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Joulutorttu – Finnish Christmas Prune Jam Tarts
Joulutorttu – Finnish Christmas Prune Jam Tarts
♥ Ingredients ♥
Pastry Ingredient:
15 oz/425 g unsalted butter; cubed, at room temperature
15 oz/425 g light ricotta (cream cheese or cottage cheese)
3 1/3 cup of plain flour
(or buy puff pastry from the store)
Filling Ingredients:
1 lb pitted prunes
4 tbs or half a cup of sugar
1-2 cups water – or just enough to cover the prunes in a medium sized saucepan
Bake at 400F for approx. 8-10 min or till a little golden.
Serve with either coffee, tea, or milk. Enjoy!
For recipe and instruction see our blog
Which is your favorite Christmas Cookie? Let me know in the comments!
soxo,
Karen Grete and Heidi
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These recipes are perfect for family dinners and the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
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We are Karen Grete & Heidi (mother/daughter team). We are excited about Scandinavian - Nordic art, travel and of course FOOD! We have over 200 Nordic recipes.
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We have a treasure of traditional and modern Scandinavian dishes. Our MUST-TRY recipes are delicious, simple, and many times easy-to-find ingredients. The dishes are perfect if you're a beginner or just a person who wants to eat well. A gastronomic experience for all! Let's get cooking Nordic foods!
Skål!
xoxo
Karen Grete and Heidi
TRADITIONAL FINNISH POTATO FLATBREAD RECIPE + HOMEMADE EGG BUTTER RECIPE | INTHEKITCHENWITHELISA
The recipe for this delicious Traditional Finnish Potato Flatbread is available here
Hi lovelies, I love it how you guys get happy about my Finnish recipes! Thank you so much to each and every one of you who supports this, it means a lot to me. I love cooking foods from different cultures, from those that are part of my background or those that have had an effect on my life in one or another way, but also spontaneously those that intrique me. I dont know why I am having this spree with Finnish recipes at the moment, but I promise there will also be other. But today it is another traditional Finnish recipe and this is something I have to work on for sometime to get it perfect. I absolutely love Finnish potato flatbreads and I always buy them when I am in Finland. However, it was hard for me to find a recipe that would produce as soft and tasty flatbreads as those you get in a bakery in Finland. So I experimented and experimented and one day my boyfriend ate almost all 15 flatbreads that I made at one go... Then I knew I have reached my goal. I liked them and he did, and now I want to know what you will think. For an extra Finnish flare I added a simple recipe for a homemade egg butter that we enjoy traditionally with these flatbreads. Happy Baking darlings!????
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How to Make Pulla (Finnish Cardamom Bread) | Cooking Finnish with Miriam
Thank you for watching my video! I'm Miriam Suomala Ylineimi, and I'm excited to teach you how to cook Pulla, a Finnish coffee bread today! Pulla goes by many different names, including Pullaa, nisu, or vehnänen. Additionally, it is not restricted to only the long braided cardamom bread, but can also be any many different shapes and sizes.
In my grandparents day, you just didn’t have a meal in Finland without having bread on the table; however most of the bread was dark and made from rye, barley, or oats because of the cold climate and short growing season. Because of that, any wheat to make a white bread had to be imported, and was very expensive and saved only for holidays, when it would be used for sweet breads such as pulla. In fact, in some parts of the country, nisu actually means wheat!
Ingredients (Dough):
2 Packages of Instant Dry Yeast (14 grams)
2.5 Cups Warm Milk (110 - 115 degrees)
2 Eggs
1 Cup Sugar
1.5 - 2 Teaspoons Salt
2 - 3 Teaspoons Crushed Cardamom
7 - 8 Cups Flour (Regular or Bread Flour will work)
1 Stick (1/2 cup) Softened Butter
Glaze:
1 Beaten Egg
Crushed Sugar
In a large bowl, combine two packages of Instant Dry Yeast into milk that has been warmed to about 110 degrees Fahrenheit. Stir in two eggs, sugar, salt, and cardamom, mixing well. Add about 3 cups of flour, until the mixture becomes a batter, smooth and glossy. Continue to mix, adding the rest of the flour, one cup at a time until a dough forms. The amount of dough you use will vary, but you want your finished dough to be stiff but not dry. Work in the half cup of soft butter, until you no longer have any chunks of butter in your dough. Once you have worked it in, put the dough into a bowl that has been greased (I like to use the butter wrapper to save waste) and place in a warm area to rise of about an hour, or until doubled in size. Once the dough has finished rising, remove from the bowl, and divide into four equal parts, and then divide each part into three strips, about 14 to 16 inches each. Braid the three strips together to create a straight braided loaf, and seal off the ends. Lift the bread onto a heavy and lightly greased baking sheet, or use parchment paper to prevent sticking. Let the dough rise again, for about 20 to 30 minutes so it is puffy, but not doubled in size. At this point, brush the dough with beaten egg, and sprinkle with the crushed sugar. Bake at 350 degrees Fahrenheit for about 20 to 25 minutes, or until a beautiful golden brown. You should check frequently as it is important to not over-bake. Let the pulla cool, and then serve it with coffee and butter!
Some tips for making pulla:
All the ingredients should be room temperature, or slightly warmer, around 110 degrees for best results, including the yeast and eggs.
There are many different types of cardamom you can buy, and most will work. I have used the crushed type you get at Wal-Mart or your local grocery store before, and it works well, but the best kind is the tubes I showed in the video, with about a medium coarseness. You can buy these online or at some stores, and I find they store very well in the freezer.
When adding the crushed sugar, the type of crushed sugar I used in the video is preferred, which you can buy from most bakery shops or I’m sure online as well.
--Purchase Ingredients Online--
Flour:
Yeast:
Sugar:
Salt:
Cardamom:
Crushed Sugar:
How to make Finnish pancakes - Letut recipe
Letut from Finland is an easy and very tasty dessert or snack, or you can even make these for breakfast!
There is never a problem what to do with leftovers, because there are none! ????
You should store the mixture for 30 minutes or more to let it thicken. You can also do it even overnight (then use a fridge) to have fresh letut in the morning.