Pulla (rich Finnish bun)

Category: Bakery products
Kitchen: finnish
Pulla (rich Finnish bun)

Ingredients

dry yeast 10 g
premium wheat flour 400 g
large egg 1 PC.
milk (slightly warm) 145 ml
sugar 60 g
butter 60 g
salt 1/3 tsp
ground cardamom 1 tsp
raisins 50 g
almond flakes or poppy seeds 30 g

Cooking method

  • Pulla is a Finnish festive bun. A very delicate soft pastry, fragrant with spices, a roll of this quality and taste you will never buy in a store. The dough texture is very light with a fibrous crumb.
  • In a deep bowl, combine yeast with milk and stir until completely dissolved. Add ground cardamom, salt, sugar, and 3/4 beaten egg. Beat everything well.
  • Pour flour into the milk and egg mass in a thin stream, stirring constantly, kneading the soft, elastic dough, adding flour and butter there after. Not all flour may be needed. Knead the dough until it stops sticking to your hands for 8-10 minutes by hand, 3-4 minutes with a planetary mixer.
  • Cover the dough with a slightly damp towel and leave at room temperature until it doubles in size, about 1 hour.
  • Preheat the oven to 200 ᵒС.
  • Knead the dough, add the washed and dried raisins and knead well again so that they are properly distributed. (I pre-soaked the raisins in 2 tablespoons of cognac).
  • 7) Divide the dough into 3 parts. Roll out a strip about 50 cm long from each. Lay the strips in parallel and fasten their ends on one side. Weave a pigtail from the strips, squeezing the ends on the other side. Tuck them slightly in the middle.
  • Transfer the resulting loaf to a baking sheet. Leave to rise for 30 minutes, cover with a slightly damp towel.
  • Brush the pulla with the remaining egg, sprinkle with almonds and sugar.
  • Place a baking sheet with a wicker wire in a preheated oven. Bake for 25-30 (it took me 35) minutes, until a rich golden hue.
  • Remove the pull from the oven, transfer to a wire rack to cool and leave for at least an hour.

The dish is designed for

1 braid

Time for preparing:

2.5 hours

Cooking program:

oven, HP

Note

I saw the recipe from my friend, we are very similar in bakery and pastry addictions, the author's recipe - 🔗.. I counted the recipe for 400 g of flour, the loaf turned out to be very large).
I made the dough in a bread maker simply by adding all the ingredients there, the "Dough" mode for 1.5 hours (I did not add 50 g of flour, added in the process, watching the bun, added raisins 5 minutes before the end of the batch).

Elven
Mmmmm, what a beauty and I have no doubt - delicious! Stole it in bookmarks. Thanks for the recipe!
Pulisyan
Sasha, looked at the link - the whole braid is beautiful! It's a pity that you only have a cut ... But I think that everything that is sweet is delicious !!!
ang-kay
Yummy, apparently! to bookmarks!!!
Twist
Sanechka, a very tempting bun! So soft, fluffy, fragrant!
Vitalinka
Very appetizing bun slices! I take the recipe into the bookmarks. Thank you!
Galina S
Oh!! the beauty!! I love it with raisins, only the small one does not eat, well, I pick her out thanks for the recipe
Shahzoda
now would it with milk)
SanechkaA
Girls, thank you all for the praise I will be glad if you bake such a braid - baking and aroma are off scale

Pulisyan, Sasha, the braid itself turned out to be a little defective, the girl from whom I took the recipe suggested that the flagella should be made as thin and long as possible, ideally keeping the length of the braids 50 cm (before weaving), when you make them shorter (as I am 35 cm) it turns out there are small breaks in the center, which happened to my pulla, it did not affect the taste, and the view from the top suffered off-topic question, are you there?, we can make friends 🔗
Ada-Adochka
A tempting recipe. For now, bookmark, I'll bake this week.
SanechkaA
Ada-Adochka, I really hope that you like the bun
Sonadora
Sanechkawhat a delicious bun! I really love pastry with such a fibrous crumb, I will definitely try it! : drinks_milk: Thank you very much for the recipe!
Pulisyan
Quote: SanechkaA
flagella should be made as thin and long as possible, ideally keeping the length of the braids 50 cm (before weaving)
Wow, what subtleties! I've been going to bake a braid for a long time. I will use your experience, thanks!
Pulisyan
Quote: SanechkaA
we can make friends 🔗
MariS
Sanechka, I just didn't have enough time to tackle your braid this weekend! I could not find time, but I do not lose hope to translate it into reality - I really liked the recipe!
SanechkaA
Pulisyan, Sasha, I am not a master in weaving braids, it seems to me that this is exactly the feature of the pulla, although I may be mistaken ...

MariS, Marina, I really hope that soon you will bake a pullu and you will like it
Yarik
This is soooo delicious, but with milk The recipe surfaced in random recipes, and could not resist)))

Pulla (rich Finnish bun)

There were no almonds, I didn't want the poppy, I decided that the streusel and hazelnut pieces would be in place, and I did not lose.
SanechkaA, thanks for such a wonderful pool!
eye
Yaroslavna, very appetizing !!!
Tell me, how about sugar?
I doubt that I would like to add raisins, but with the streusel and hazelnuts, the option is straightforward!
Yarik
eye, Tatyana, Thank you! Sugar is very good for me, I don't like much sweet. Probably can be compared with a donut))) such a pleasant sweetness.
Streisel, yes, I came up very well here, I made in a proportion of 2 parts flour, 1 part sugar and 1 part plums. butter, it then comes out in larger crumbs, well, nuts by eye.
eye
Yaroslavnalike a donut ... what a good comparison!
Special thanks for the Streisel, I never did it, I would look for proportions)

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