We made Pulla (three types)
Pulla is a very popular Finnish sweet bread made with cardamom and often served with Coffee.
Music.. Kotimaani ompi Suomi
Laulu: Matti Rissanen
Addicting Finnish Pinwheel Fruit-Filled Tender Cream Cheese Sugar Cookies: Elegance with Simplicity
Cookies or mini tarts? Finnish fruit-filled pinwheel delights are tasty, sweet treats, perfect for the holidays. This version made with a tender shortbread artistic cookie dough and dollops of sweet homemade dried fruit filling is a must try. While prune filling is traditional, you can use your favorite dried fruit instead like cranberries, cherries, blueberries, dates, apricots, or figs. Why not add these pretty, winter treats to your cookie platter? They are quite addicting! This video shows it all including how to make the pinwheel shape.
Finnish Pinwheel Cookies Recipe Link:
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Content Time Markers:
00:00 Summary & description of this recipe with gorgeous pics!
01:03 Visual of ingredients and make the dried fruit filling
03:05 Make the soft cookie dough & store in fridge 1 hour to overnight
05:34 Roll & shape the cookies (TIPS!)
06:22 Use a 3-inch square shape to cutout cookies OR knife to draw the shape
06:53 Learn HOW to make the pinwheels (TIPS!)
09:05 How to cook & use other dried fruit to make pinwheels
09:50 Cookies hot out of the oven; check them out!
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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:
Easy Meringue Cookies Recipe - Perfect Holiday Dessert
These Meringue Cookies are worthy of being on the Christmas cookies list for sure! Soft, chewy and crisp all in one cookie! Meringue cookies are beautiful and taste amazing!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR THE COOKIE DOUGH:
►14 Tbsp (1¾ packages) unsalted butter, softened at room temp
►2 Tbsp white sugar
►2 cups all-purpose flour (I used bleached Gold Medal)
►1 tsp baking soda
►2 egg yolks
►2 Tbsp sour cream
INGREDIENTS FOR FINNISH COOKIE MERINGUES:
►2 egg whites
►¾ cup white sugar
YOU WILL ALSO NEED:
►Powdered Sugar to dust the finished product, optional
►Parchment paper for rolling, wrapping, and baking
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Finnish Cinnamon Buns - Korvapuustit ????☕ // Culture on a Plate
Join me as I bake up some delicious Finnish cinnamon buns, better known in Finland as korvapuusti.
If you want to give these a try yourself, check out the recipe and directions below. This recipe is easy to split in half, and when you are forming the rolls, I found it best in the end to divide the full dough into quarters to get the correct size and thickness from the resulting rolls.
The dough:
5dl milk (2 cups milk)
22g dry yeast (75g if using fresh) (0.8 oz dry / 2.6 oz fresh)
2.5dl sugar (1 cup)
1.5tsp salt
1 egg
1tbsp cardamom
approx. 1kg flour (I had some left over) (35 oz)
200g butter (room temperature) (7 oz)
Filling:
100g butter/margarine (3.5 oz)
1dl sugar (1/2 cup)
1.5tbsp cinnamon
1 egg for the egg wash, and granular sugar to sprinkle on top.
Add the dry yeast to lukewarm milk (42 C / 108 F). Once incorporated, add sugar and salt. Mix in the egg, cardamom, and a part of the flour (approx 1/2 of the total flour amount). Once the mixture is a little thicker, add the butter and the rest of the flour slowly, making sure to mix well in between. The dough is ready when it is springy to the touch and no longer sticks to your hands. Knead the dough until it becomes smooth and all of the flour and butter has been mixed in well. Form into a ball and place in the mixing bowl, cover with a kitchen towel, and let rise in a warm place until it has roughly doubled in size.
Once the dough has doubled in size, divide the dough into quarters. Working with one small ball at a time (cover the remaining dough while you work), roll it our into a rectangle shape with a rolling pin. In order to make forming the cinnamon rolls easier, try to roll it out thinly, approx 0.5cm (1/5in). The thickness and size of your rolled out dough will determine the size of the buns.
Spread the butter over the entire rectangle, followed by a layer of sugar, and finally a layer of cinnamon. Then proceed to roll up the dough from the longer edge. Once rolled up, proceed to cut the buns by making alternating diagonal cuts, to form triangular shapes from the dough (see video at 10min 8sec for a demonstration of the cuts). Place the buns with the wider edge down, and press down on the top to puff out the edges. You can press quite a ways down, almost until our finger reaches the table.
Transfer the buns to a baking sheet, brush with an egg wash, and sprinkle with large granulated sugar. Bake at 225 C / 437 F for approx 10-15 minutes, depending on the size of the buns.
Enjoy fresh with a cup of coffee!
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WANT MORE?
Want to find out more where this all started? Check out my blog that I started back in 2012 when I found out I would be moving from Finland to Switzerland. You can read up on the journey and the challenges that came along with it, and what then eventually led to the creation of this YouTube channel.
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Video clip used from the Friends episode The One With All The Cheesecakes is fully owned by © Warner Bros. Television 1994-2004.