Korvapuusti – Pulla aka Finnish Cardamom Scrolls

  Finding Feasts | Pulla Sweet Finnish Cardamom Bread

Ingredients for hand kneading

300ml milk

1 dry yeast sachet – 7g

1/4 cup lukewarm water

3/4 cups white sugar

6 cups plain flour, plus more for dusting/kneading

120g unsalted butter

1/4 tsp salt

3 egg yolks

1 tbs ground cardamom

Sweet baste

2 tsp cinnamon

2 tbs white sugar

1/4 cup melted butter

1/4 cup almond meal (optional)

egg wash – 1 egg and 2 tbs milk

1/4 cup raw or coffee sugar

Method

Finding Feasts | Pulla Sweet Finnish Cardamom Bread

Mix together the yeast, lukewarm water and pinch of the sugar. Leave for about five minutes and see if it activates – you will see bubbles. If you still haven’t seen anything after about 20 minutes then do it again with another batch of yeast.

Meanwhile, heat the milk up to scolding point then then take off the heat. Add the butter, sugar and eggs yolks to the cooling milk. Leave it to cool to lukewarm, then add the yeast mixture.

Add the flour, cardamom and salt, stirring till combined.

Finding Feasts | Pulla Sweet Finnish Cardamom Bread

Once you can no longer stir it, take it out and knead for 10 – 15 minutes till it’s silky smooth.

Finding Feasts | Pulla Sweet Finnish Cardamom Bread

Place in a lightly oiled bowl and cover. Leave to to rise in a warm place till doubled in size.

Finding Feasts | Pulla Sweet Finnish Cardamom Bread

Knock down.

Finding Feasts | Pulla Sweet Finnish Cardamom Bread

Give it a light knead again.

Finding Feasts | Pulla Sweet Finnish Cardamom Bread

Then roll out into a rectangle shape. The flatter you can get it the more rotations you will get.

For the basting mixture, mix together the sugar, cinnamon and almond meal.  Brush the surface with the melted butter and then sprinkle over the cinnamon mixture.

Finding Feasts | Pulla Sweet Finnish Cardamom Bread

Roll up into a tight cylinder.

Finding Feasts | Pulla Sweet Finnish Cardamom Bread

Finding Feasts | Pulla Sweet Finnish Cardamom Bread

With a sharp knife cut the roll into triangle shapes.

Finding Feasts | Pulla Sweet Finnish Cardamom Bread

To get the classic coffee scroll look, press down the centre of the narrowest point. Place on a lined baking tray and then brush with the egg wash and sprinkle with the raw or coffee crystals.

Finding Feasts | Pulla Sweet Finnish Cardamom Bread

Cook for about 20 minutes at 200°c / 400°f

Enjoy warm with friends and coffee.

Finding Feasts | Pulla Sweet Finnish Cardamom Bread

Finding Feasts | Pulla Sweet Finnish Cardamom Bread

 

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5.0 from 1 reviews
Korvapuusti - Pulla aka Finnish Cardamom Scrolls
Author: 
Recipe type: Dessert | Sweet Bread
Cuisine: Finnish
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
A classic Finnish treat that traditionally is made into a braided loaf and then sliced but we do like it this way too. These freeze really well so make a big batch so you have some to warm up when friends come around for a coffee.
Ingredients
  • 300ml milk
  • 1 dry yeast sachet – 7g
  • ¼ cup lukewarm water
  • ¾ cups white sugar
  • 6¼ cups plain flour, more for dusting
  • 120g unsalted butter
  • ¼ tsp salt
  • 3 egg yolks
  • 1 tbs ground cardamom
Sweet cinnamon baste
  • 2 tsp cinnamon
  • 2 tbs white sugar
  • ¼ cup melted butter
  • ¼ almond meal (optional)
Instructions
  1. Mix together the yeast, lukewarm water and pinch of the sugar. Leave for about five minutes and see if it activates – you will see bubbles. If you still haven’t seen anything after about 20 minutes then do it again with another batch of yeast.
  2. Meanwhile, heat the milk up to scolding point then then take off the heat. Add the butter, sugar and eggs yolks to the cooling milk. Leave it to cool to lukewarm, then add the yeast mixture.
  3. Add the flour, cardamom and salt, stirring till combined.
  4. Once you can no longer stir it, take it out and knead for 10–15 minutes till it’s silky smooth
  5. Place in a lightly oiled bowl and cover. Leave to rise in a warm place till doubled in size
  6. Once ready, knock it back and give it a light knead again
  7. Roll out into a rectangle shape. The flatter you can get it the more rotations you will get.
  8. For the basting mixture, mix together the sugar, cinnamon and almond meal. Brush the surface with the melted butter and then sprinkle over the cinnamon mixture
  9. Roll up into a tight cylinder and with a sharp knife cut the roll into triangle shapes. To get the classic coffee scroll look, press down the centre of the narrowest point.
  10. Place on a lined baking tray and then brush with the egg wash and sprinkle with the raw or coffee crystals
  11. Cook for about 20 minutes at 200°c / 400°f
  12. Enjoy warm!

 

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13 thoughts on “Korvapuusti – Pulla aka Finnish Cardamom Scrolls

  1. I’m looking forward to making these! We always make traditional pulla loaves but have had requests for buns this year! My only question is with the almond meal – 1/4 cup? 1/4 tablespoon? 1/4 teaspoon? Help! Thanks

  2. Sounds yum! What type of cups do you use for measuring, I noticed there are three different kinds (US, UK and metric cups like in AU). They differ slightly when converting back to metric.

  3. Wow! This recipe is exactly as I remember it! I was an exchange student to Finland two years ago and I’ve been struggling to find a good recipe that can coordinate to the one from Finland. These came out so perfect and amazing! Great recipe!

  4. Hello, This past August I had the pleasure of spending 2 weeks in Finland. While there I enjoyed Korvapuusti several times. My sister is making Karelian pies for our annual Christmas gathering so I told her I would try to make Korvapuusti. I found your recipe and just gave it a try. As a first time baker I think they came out very nicely. The taste Is just what I remember. My wife and son enjoyed them very much.

    I do have to work on the form factor though. A few of them became partially unrolled while baking.

    Thanks for the easy to follow instructions.

    Merry Christmas

    Mike

    1. Hi Mike, So glad you tried my recipe… and yes, getting the proving stage right is a technique that will develop. I can still have ones that unravel if I haven’t let them rise enough prior to cooking. No great loss though as you need a couple for taste testing 😉

      Merry Christmas!

      Blondie

  5. Hi Ladies,

    I stumbled upon your blog looking for a recipe for Wiieneri Pulla. I am so happy to have found it. I wanted to say thank you so much for this recipe! My husband and I are recently married and he is German-Finnish. His Mom and Omi made these for the holidays every year and we wanted to keep the tradition going. This recipe was just amazing!!! My husband and his family (and mine) were so proud and impressed. I halved the recipe but used the same amount of yeast and water and I’m telling you they were just perfect! We will definitely be keeping that tradition going with your recipe. Thank you again and happy holidays.

    Marisa

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