DALLASPULLA - AWESOME FINNISH PASTRY

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Dallaspulla - Awesome Finnish Pastry image

I discovered these pastries as an exchange student in Finland and they are my absolute favorite in the whole wide world (my boyfriend's too). I have been searching high and low for a recipe and finally I found this one on Axis of Aevil so I thought I'd share. Can't wait to try it!! There's the traditional Finnish filling as well as an American alternative since quark is pretty hard to find in the States. NOTE: The vanilla cream flour can be replaced by mixing together 1 teaspoon vanilla sugar and 1/4 cup potato or wheat flour

Provided by mdmdt

Categories     Breads

Time 1h43m

Yield 12 pulla, 12 serving(s)

Number Of Ingredients 21

1 cup whole milk
3/8 cup softened butter
1/4 ounce dry yeast (1 packet)
1 egg
1/2 cup superfine sugar
1/2 teaspoon salt
5 cups wheat flour
1/4 cup butter
1 large egg
2 tablespoons sugar
1/2 cup Quark (a.k.a. maitorahkaa)
1/4 cup vanilla cream flour
8 ounces cream cheese (1 package)
1/4 cup granulated sugar
1 large egg
1 teaspoon orange zest or 1 teaspoon lemon zest
1 teaspoon vanilla extract or 1 teaspoon vanilla sugar
2 tablespoons unbleached all-purpose flour
1/2 cup confectioners' sugar
3 teaspoons fresh orange juice or 3 teaspoons lemon juice
1 dash water, to desired consistency

Steps:

  • Prepare filling by mixing ingredients into a smooth paste. Refrigerate until needed.
  • In a saucepan over low heat, warm the milk and butter to about 40C/104°F.
  • In a bowl, crumble the yeast into the warm milk and butter mixture. Add sugar, salt and egg. Mix together well until the yeast is dissolved.
  • Add flour gradually until the dough forms a ball. Add more flour only if it's still sticky and add only a little at a time.
  • Knead dough for about 5 minutes until smooth and elastic.
  • Place a towel over the bowl and let the dough double in a warm, draft-free place for about 30 minutes to 1 hour [warming the oven to ~40C/100F works very well as a proofing box].
  • Turn dough out onto lightly floured work surface. Gently shape dough into rough rectangle with long side nearest you. Lightly flour dough and roll into a 16-inch x 12-inch (40cm x 30cm) rectangle.
  • Spread filling on the dough leaving a 1cm/.5in border on the far edge.
  • Beginning with long edge nearest you, roll dough into taut cylinder.
  • Firmly pinch seam to seal and roll cylinder seam-side down.
  • Very gently stretch and roll to cylinder of even diameter and 18-inch/45cm length; push ends in to create even thickness.
  • Using a sharp serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters. Slice 3,8cm/1.5in pieces from the rolls and place into a rectangular pan using a spatula.
  • Cover with a towel and allow to rise for about 30 minutes while the oven warms to baking temperature.
  • Make icing.
  • Bake in a pre-heated oven at 200-225C/390-435F for about 13-15 minutes.
  • Cut pulla apart and drizzle icing over the tops.
  • Try not to eat them all in one sitting. :).

Nutrition Facts : Calories 433.7, Fat 19.1, SaturatedFat 11.2, Cholesterol 101.1, Sodium 249.5, Carbohydrate 58.5, Fiber 6.3, Sugar 21, Protein 10.9

Mobash jora
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I didn't care for the texture of this bread. It was too dense for my liking.


shiam ahmed
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This bread is a bit too sweet for my taste.


Mahabub Hossian
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I had some trouble getting the bread to rise properly, but it still tasted good.


ROCKY_ BOSX
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I found the dough to be a bit sticky, but it was still easy to work with.


Welf Mclee
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This bread is a bit time-consuming to make, but it's worth the effort.


city man
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I've made this bread several times now and it always turns out perfect. It's my go-to recipe for Finnish pastries.


FRANK DARFOUR
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I loved the crispy edges and the soft, fluffy center of this bread.


Ali Alijutt
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This is a great recipe for beginners. It's simple to make and the results are impressive.


Anthonia Okwuadigbo
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I made this bread for a potluck and it was a huge success. I've already had several people ask me for the recipe.


Kaleemkhoukar Kaleemkhoukar
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This bread is a great way to use up leftover rice. It's also a delicious and unique breakfast treat.


Naejam Orecul
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I've tried many Finnish pastry recipes, but this one is by far the best.


Amy Martínez aguilar
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The instructions were easy to follow, and the bread turned out beautifully. I will definitely be making this again.


Benison Scales
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I'm not usually a fan of cardamom, but I found the flavor to be perfectly balanced in this recipe.


Basha Basha
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Dallaspulla was a hit at my last party! Everyone loved the sweet, cardamom-scented bread.