Friday, February 10, 2006

Pulla Friday

I wrote down Pulla Friday although this is The Day when The Olympics start. Both of them. I'm wishing you all good luck and good sports spirit.

The sun finally came out again. Here the morning fog is slowly disappearing from the lake. Very beautiful. I can report a fox observation from today. One of the girls saw a fox while walking the little road to catch the bus.
But this is the only one I saw that even remotely resembles a fox. She is performing her new trick; if you tell her "Do a corkscrew" she will give you this. You can tell wine is appreciated in this household...

The Pulla recipe: (1 cup is abt 2,4 dl, 1 oz is abt 28,4 g)

5 dl milk - 2.1 cups
50 grams of yeast - if you are using dry yeast, abt 20 grams is enough - 1,76 oz fresh, 0,7 oz dried
1 teaspoon of salt
2 dl of sugar - 0,83 cups
1 egg
1 tablespoon of cardemum, if you like it
13 -15 dl of wheat flour - 5,4 - 6,25 cups
150 - 200 grams of butter of margarine - 5,3 - 7,0 oz
These above make the dough.

Take all the ingredients to the room temperature before you start baking.

Heat 5 dl of milk to the body temperature. Mix into it the yeast, salt, sugar, egg and cardemum.

Then you add 13 -15 dl of wheat flour little at a time. When you have added almost all flour you mix into the dough 150 - 200 grams of melted but not hot butter or margarine (the yeast will die in hot temperature, body temperature again is a good guide line).

When the dough looks something like this and don't stick into your fingers any more, you let it rest in a warm place so that it will about double the size.

Then divide the dough into halfs or thirds. Spread onto the table. Put some butter, cinnamon and sugar on top. Cut into small strips, wind them and tie a knot or you can roll the whole thing and cut it into small pieces.
Again, let them rest and they will bloom. Before baking these little pullas, give them an egg coating and some more sugar. Bake in the oven 225 C for about 10 minutes or until they become like this.I made half of the dough into little pullas and the rest into a "Bostonkakku" (The Boston Cake). Bostonkakku you bake in lower temperature, maybe 180 C and for a longer period of time.
Why it is called Bostonkakku, that I don't know.

The scent is spreading... Tina was barking outside a while ago demanding to be let in, and the moment I opened the door she spurted into the kitchen... She has a sweet tooth but again, who could resist a warm pulla?

PS. I tried to take pictures of what I have been knitting but they didn't turn out good. Cabling without a cable needle when you are knitting with 2 mm is truly a challenge. My thumb nails are sore. Yes, the Austrian Patterned Stockings. And there are few rows in the Pacific Northwest Shawl too. But more from both of them on Sunday.

PS. Cute can be translated into söpö.

19 comments:

  1. Marie N.14:55

    What a treat to see your photos and recipe when I wake up this morning. Now nothing I have on hand will do for breakfast and I predict baking for his afternoon! Thank you for spreading this delight across the world :-)
    Baking always makes Amelia happy. She still says she wants to be a baker when she grows up.
    I'm happy the olympic coverage begins. That is a good excuse for me to sit on the sofa in the well-lit corner of our den and knit away while the TV is on. I can start before the kids' bedtimes because the programming will be interesting for them to see with me.
    Last night I learned kitchener stitch from an on-line tutorial and I completed the knittting on the tote bag I am making. I plan to use it to keep my current knitting projects in and the supplies they require so I can be more portable with them.
    I have enough wool left over to create a scissor holder and another pouch for place markers, tapestry needles and other small items. So it will be something of a set.
    For a brief moment I thought about making built in pockets for these items inside the walls of the tote bag. Maybe another projcet some time. Amelia's orders for doll clothes are pouring in and I'm happy to comply because I learn so many new things trying to make the doll clothes.
    Sometime in my future there is that first pair of socks to try!

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  2. Janeen15:18

    You are a dear to post the Pulla recipe and photos ~ thank you!! I love reading about your home, customs, country, language... and your knitting and spinning of course :-)

    The Rogue and Picovolli dress look wonderful together. You'll have a new outfit to wear on your upcoming trip!

    >^..^<

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  3. Pulla is the best!! I'm ten months pregnant (the baby was due last monday) and have this urge to bake pulla almost every other day. Well, at least the freezer is full of pulla to offer for visitors. (Unless I eat it all before going to labor)

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  4. That looks SO delicious! I'll be sure to try it. The little "knots" are adorable.

    Is pulla something that you eat for breakfast, with coffee or tea, or is it considered a dessert / sweet dish?

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  5. Yippie!
    It's Pulla and Olympic Friday!

    Kiitoksia paljon!

    I am going to make the Pulla for my family tonight and we will eat it with warm tea while we watch the Olympics! I love your Pulla recipe photo's! Now I know what it is to look like.

    Your little dog Tina is so cute, she looks like she wants to play all the time!

    I have that book "Socks, socks, socks!" and I think the Austrian pattern is so lovely but it looked so hard to me so I haven't made them yet. I got two balls of super soft alpaca the other day and I know I want to make socks out of them for me, but I am still looking for that perfect pattern! I was thinking about the leaves pattern or the tipsy knitter pattern in that socks book.

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  6. Carol in Texas05:32

    The pulla recipe is so easy and the rolls were very tasty. It's a good thing that the recipe makes a lot because they are being eaten quickly.
    Kiitos!
    Carol

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  7. Cindy in Maine01:31

    I've been reading your blog for about a month now and have to tell you how much I enjoy each and every entry - your fabulous knitting, your beautiful surroundings, and now the pulla. I know what I'll be doing tomorrow morning - baking!

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  8. Ah your fur baby is so sweet with her corkscrew trick!

    And your Bostonkakku looks so good...yummy!

    Amanda

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  9. Mä en kestä! Aina sun blogia on yhtä ihana käydä lukemassa.=) Tuo vihreä mekko on tosi kaunis!

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  10. That looks absolutely delicious, and makes me want to bake.

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  11. Michele17:58

    I just found your blog via the Finnish Knitters blog ring. Your knitting is absolutely beautiful and I enjoyed reading your posts. I live in NYC and where you live is about as opposite as it can get from the hustle and bustle of the big city. I would love to be able to blink my eyes and transport myself to your part of the world!

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  12. Thanks for this lovely recipe. I will have to try it. Pulla looks really yummy, I can almost smell it...

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  13. Ahrisha in Pennsylvania18:39

    I have been reading your Blog for some time and truely enjoy it. Your photos are lovely as is your knitting. The Rogue and Little Green dress are wonderfuly made. Congratulations!

    A question about your Pulla. Do you know where I can find how to translate your measurements into cups (US measurement). I would love to make your recipe. Here today we have about 7 inches of snow fallen overnight. The first big snow all this year which is very unusual. I am in the state of Pennsylvania, USA.

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  14. Anonymous22:18

    I can almost smell the fragrance of warm pulla... I can understand little Tina and would have done the same !

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  15. Dumb question time! What does dl stand for, as in 5 dl? Is that 5 decaliters? I know, I know, Americans are so metric illiterate. I'd really like to make pulla, though. :)

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  16. I made pulla last night, but they did not turn out very well! They were very heavy and dense, like little hockey pucks. Bad pulla, oh noooo! :)

    Questions:

    1. After forming the pulla, how long do you let them "rest" before baking them?

    2. What temperature do you bake the little pulla at?

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  17. Thanks for the suggestions! This time I let it rise for a full 2 hours in a warm oven (I marked the side of the bowl, so that I would know when it had doubled, instead of having to guess). Baked them for 15 minutes at 350F (I have a slow oven).

    The pulla were DELICIOUS! Best of all, I gave one to my roommate to eat. He didn't recognize them at first, but after a few bites, he remembered that his Swedish grandmother used to make them when he was a child. He says, thank you for the recipe! :)

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  18. Oh - and for Americans who find this thread, I discovered that the other side of my glass measuring cup had metric marks, so I was able to measure out 2 dl of milk exactly.

    So those in non-metric countries - check the other side of your measuring cup! (I had never looked over there, myself.)

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  19. Anonymous14:04

    I made this Pulla bread thing for the first time, three days ago - it tasted delicious!!!

    Love this recipe!

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