Ingredients
-
-
1
-
3/8
-
1/4
-
1
-
1/2
-
1/2
-
5
-
-
1/4
-
1
-
2
-
1/2
-
1/4
-
Directions
Dallaspulla – Awesome Finnish Pastry, 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, 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!
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Steps
|
1
Done
|
Prepare Filling by Mixing Ingredients Into a Smooth Paste. Refrigerate Until Needed. |
|
2
Done
|
in a Saucepan Over Low Heat, Warm the Milk and Butter to About 40c/104f. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
Knead Dough For About 5 Minutes Until Smooth and Elastic. |
|
6
Done
|
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]. |
|
7
Done
|
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. |
|
8
Done
|
Spread Filling on the Dough Leaving a 1cm/.5in Border on the Far Edge. |
|
9
Done
|
Beginning With Long Edge Nearest You, Roll Dough Into Taut Cylinder. |
|
10
Done
|
Firmly Pinch Seam to Seal and Roll Cylinder Seam-Side Down. |
|
11
Done
|
Very Gently Stretch and Roll to Cylinder of Even Diameter and 18-Inch/45cm Length; Push Ends in to Create Even Thickness. |
|
12
Done
|
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. |
|
13
Done
|
Cover With a Towel and Allow to Rise For About 30 Minutes While the Oven Warms to Baking Temperature. |
|
14
Done
|
Make Icing. |
|
15
Done
|
Bake in a Pre-Heated Oven at 200-225c/390-435f For About 13-15 Minutes. |
