Pulla

I made Pulla.

Sadly, I never make Pulla.  Being gluten intolerant has its drawbacks and I do miss baking…though, on the bright side it keeps the waistline trim!

Well, I made some and I broke my increasingly strict gluten-free diet to eat some.

Pulla absolutely must be eaten fresh-baked with coffee in order to get the full pulla experience. After that it is still tasty, just not as.

Pulla Korvapuusti0001

Pulla:

250ml milk

75g sugar

Warm this until the sugar has dissolved.

Add in:

1 egg

And whisk! Set aside.

In a large bowl place:

1 tsp ground cardamom

1/2 tsp salt

450g plain flour

3 tsp dry yeast

Gradually add the wet ingredients and knead lightly with your hands. (Some people like to knead and knead and knead, but I don’t like to do this too much, I feel as though the dough can get ‘tough’ if this is done too much so I like to knead lightly for just a few minutes, until slightly stretchy.)

Add in:

100g melted butter (This helps to keep it moist. Pulla can dry out a bit I find.) Knead this in until it has disappeared into the dough.

Leave it to rise for about an hour in a floured bowl with a wet cloth over the top.

 

Now. Punch the air out. Knead a little til it forms a ball. Break it in half.

Roll each ball into a thin rectangle.

Spread with:

Butter

Sprinkle on a light coating of:

Sugar

Cinnamon

Then roll the rectangle up, lengthways, as if you were making a scroll cake.

Cut the roll into about 5cm pieces and place, upright into a pan, with a little room between each piece to grow!

Leave to rise, covered, for another hour.

Make an eggwash out of:

1 egg

2 Tbs milk

Whisked together.

Brush this over the top of the Pulla just before baking.

Place into a 180C oven for about 25mins or until lightly browned.

Eat warm!

Pulla Korvapuusti0002

It really is delicious! One of my very favourite things which I miss eating all of the time!

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