How to make Finnish pancakes - Letut recipe
Letut from Finland is an easy and very tasty dessert or snack, or you can even make these for breakfast!
There is never a problem what to do with leftovers, because there are none! ????
You should store the mixture for 30 minutes or more to let it thicken. You can also do it even overnight (then use a fridge) to have fresh letut in the morning.
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:
Joulutorttu – Finnish Christmas Prune Jam Tarts
Joulutorttu – Finnish Christmas Prune Jam Tarts
♥ Ingredients ♥
Pastry Ingredient:
15 oz/425 g unsalted butter; cubed, at room temperature
15 oz/425 g light ricotta (cream cheese or cottage cheese)
3 1/3 cup of plain flour
(or buy puff pastry from the store)
Filling Ingredients:
1 lb pitted prunes
4 tbs or half a cup of sugar
1-2 cups water – or just enough to cover the prunes in a medium sized saucepan
Bake at 400F for approx. 8-10 min or till a little golden.
Serve with either coffee, tea, or milk. Enjoy!
For recipe and instruction see our blog
Which is your favorite Christmas Cookie? Let me know in the comments!
soxo,
Karen Grete and Heidi
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We are Karen Grete & Heidi (mother/daughter team). We are excited about Scandinavian - Nordic art, travel and of course FOOD! We have over 200 Nordic recipes.
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We have a treasure of traditional and modern Scandinavian dishes. Our MUST-TRY recipes are delicious, simple, and many times easy-to-find ingredients. The dishes are perfect if you're a beginner or just a person who wants to eat well. A gastronomic experience for all! Let's get cooking Nordic foods!
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xoxo
Karen Grete and Heidi
???? Hoito Finnish Pancakes Recipe
Julie shows us how to make our version of these thin crepe like Finnish pancakes that we loved eating at the Hoito restaurant when we lived in Thunder Bay.
If you've ever been to Thunder Bay, then you've probably eaten at the Hoito... We went to university in there, and this place was a weekend breakfast favourite. The pancakes are Finnish; thin, crisp around the edges and not at all cake'y' like the puffy buttermilk pancakes my mom made.
The Hoito doesn't give up the recipe, so we've played around until landing on what we think is pretty close. In deference to their hybrid nature and the fact that we're in Canada, we enjoy these with Maple Syrup - but fruit and powdered sugar are great as well and probably more traditional to the Finnish recipe.
Hoito Finnish Pancakes (lettu)
Ingredients:
500 mL (2 cups) milk
2 eggs
30 mL (2 Tbsp) sugar
30 mL (2 Tbsp) melted butter
5 mL (1tsp) pure vanilla extract
250 mL (1 cup) flour
Maple Syrup, jam, and powdered sugar for a topping.
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Making Hong Kong Egg Tarts:
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Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
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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 Bread Recipe | EU Politics Explained by Baking Finnish Bread
Finland is the least populous country in the EU. In the north of the country there are barely two people and two reindeer per square kilometer. That's why the name of the Finnish bread 'Ruisreikäleipä' perfectly describes Finland. Because both the 'Leipä', (the bread), and the whole country, are covered in 'Reikä' (holes).
In this episode of Baking Bread, Georg Matthes shows us how to make the Finnish 'Ruisreikäleipä'
For more delicious bread recipes from across Europe, head over to our DW Baking Bread Page:
#BakingBread #Finland #Ruisreikäleipä
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