Snack Attack {Finnish Pulla}

Miss Renaissance Recipe

Miss Renaissance Finnish Pulla

Miss Renaissance Baking

Miss Renaissance Dessert

Miss Renaissance Sweet Bread

Miss Renaissance

Being European myself, I always love to try new European dessert recipes (showing some pride here!). Finland is a country I’ve never visited, but always been curious about. I recently did a bit of recipe research and happened upon “Pulla” – a traditional sweet, yeast bread that’s perfect paired with a cup of milk, coffee or afternoon tea. It’s delicious and deeply satisfying (especially when it’s warm….mmmmm)!

I decided to put my own little twist on the original recipe by adding a filling of melted butter, cinnamon & brown sugar (2 tbsp of melted butter mixed with 1 tbsp of cinnamon & 1 cup of brown sugar) and rolling the dough into a round “wreath”. I also cut a few slits into the top of my wreath to make it look prettier and exposing some of the filling while it baked. You can also chose to braid your dough and leave the inside plain if you’re not into the sweet filling.

Before I baked the loaf, I generously brushed it with a beaten egg and sprinkled a mixture of salt and sugar, which made for a delicious sweet & salty crust. YUM! This one’s an absolute winner – to me, it’s the Finnish answer to the American cinnamon roll (without being too sweet). I will definitely bake this baby again for the Holidays!

P.S.: I cut the recipe into 1/3 because I only wanted to make 1 loaf instead of 3.


17 responses

  1. Eva! Thank you so much for posting this! My father is 100% Finnish (I’m 50%) and I’m definitely going to make this for our next family get together. Love all of your entries, but this one is especially fun! 🙂

    • AW, that’s awesome!!! I’ve literally never met a Finnish person…so you’re the closest I’ve ever come 🙂 Let me know if you need more detailed instructions for success when you bake the Pulla!

      • To family of John and Lorraine:First off, let me thank you for keneipg me within the friendly circle of the Howe family.I will go back to Abbey, where , Olga Ketcheson welcomed one and all who came to her door. Not just a cheery hello, but come in have coffee and if it was mealtime, a welcome to the table. There must be something in the genes- Lorraine , exactly like her extraordinary mother, always smiled at the door. and opened it wide. No mistaking that gesture. Come in Lorrie and Alex welcomed me in the same way.Now, about John, I listened with interest, and even wrote this down somewhere, when he told me how he and his Dad moved cattle from the parched prairie to greener pastures. John out of school for this familysaving venture, a tradition he carried on with zeal, looking after the family , providing well, and assuring the future. I was most fortunate to spend some time in his beautiful home on the ocean. I watched aneagle start his dinner on the lawn in front of the patio door, carry it to the tree outside the kitchen window and, the rest is history (for the fish) big enough to be salmon but what do I know. Families of eagles also put on a show for me, diving and soaring, what a wonder, teaching their children how to fly John, by example, taught his children how to fly . Well done, John. To all. family, friends, raise a glass to John from me. With love Mary Dean

  2. i really want to make this!
    but first want to ask you how big was the rectangle when you rolled out the dough? also, did it bake the same amount of time as the original recipe?

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