Tikkupulla

Tikkupulla is a sweet bun dough flavored with cardamom that is wrapped around a stick and baked over an open bonfire. Languages portray the people and their culture, creating words to describe the things that are a part of life. I did not find a suitable word for it in English other than sweet-bun-on-a-stick. Tikkupulla is more concise. Tikkupullas are a version of the traditional Finnish pulla or sweet bun. It is a fun snack to take with when hiking for the day. If the hiking trip lasts for longer than a day, it is not as convenient since the small bucket it is packed in takes up space.

Our hiking trip consisted of two families with a total of four adults and eight children with oldest being 11 and the youngest at 1.5 years of age. The littelest ones were carried in carriers. Our destination was the Finnish National Park, Repovesi. We followed the “Ketunlenkki” or the “Fox trail” which measured at 4.76 km/2.95 miles. Most of the terrain was uneven and even our smallest hikers that hiked themselves (3.5 years of age) did not complain. One of the highlights for the kids was eating lunch outdoors at a little campsite. Food always tastes better outside than in. We were lucky to have perfect fall weather. A clear sky, the warm sun and a slight crisp breeze reminding of the changing seasons.

Sunlight in the forest

The children were excited and a little nervous crossing the suspension bridge.

Suspension bridge


We spotted a few blueberries

Blueberries

The kids played while the adults prepared lunch. We had potluck-style sausages, vegetables baked in foil over the fire, potatoes, apples and tikkupulla for dessert.

Jumping
Whittling the sticks for the pulla.
Pulla dough on a stick

Tikkupulla

0,5 l/2,1 c warm water
50 g/1.8 oz fresh or 1 sachet/11 g dry yeast
1 tbsp ground cardamom
1/2 tsp. salt
200 g/2 dl/1 c sugar
150 g/5.3 oz butter, melted
1 egg
little over 16.5 dl/7 c flour

Pour the warm water in a bowl and add yeast. I usually have fresh yeast on hand in the freezer. I just place the frozen block of yeast in the warm water and allow it to thaw. I have found that the fresh yeast gives the dough a slightly softer texture. Mix in the sugar, salt and cardamom. This amount works great with a stand mixer (5 l/ 5.3 qt bowl). Add half of the flour and knead steadily. The key to this dough is that it has enough elasticity. The amount of flour is a little higher than in the standard pulla dough. If the dough remains too “loose” it will fall off the sticks. Work in the rest of the flour little by little, adding in the melted butter and egg when about 2/3rds of the flour has been used.
I let the stand mixer knead for about 15-20 minutes.

Pour into a small bucket with a lid. At the campsite, take small balls of dough and stretch them out and wrap around a whittled stick. Bake over open flames or alternatively in a fireplace. Make sure the pulla is not too close to the flames so it does not get much color at first. Once the dough has risen a bit and starts to get a little color move it closer to flames for a finishing touch.

Tikkupulla
Little lady in the forest

After lunch we continued on. There was even a small ferry to use to cross the water.

a forest from the storybooks
Shadows
The ferry



And right as we were leaving we spotted this Amanita mushroom. It is a very familiar mushroom to the children. They call it the “myrkkysieni” or poisin mushroom. Although toxic it is quite picteresque bringing to mind childhood stories where little forest mice make their home in the mushroom.

Amanita mushroom
Advertisements

14 Comments

    1. Thank you! I use a Canon EOS 450D and my objective is 17-85mm, which I’m loving. It gives a wide range of possibilities. Next on the list would be the 50mm, great for food photography and has a fairly reasonable price tag as well 🙂 Thanks for the follow!

  1. As soon as this page came up, my stomach started growling when I saw the amazing pic! And then I read your blog, saw the pictures, read the recipes, and was hooked. You need a disclaimer: Warning: The following pictures may make you hungry! What a beautiful life you lead! Good job! I have a Canon Rebel, so I enjoyed reading your comment about the lenses you use for your 450D. Clearly it takes amazing pics!

  2. At my parents cabin we used to use Pilsbury biscuits wrapped around a stick to roast on the fire. We filled them with meats, cheeses, veggies and sauces or butter, sugar, and cinnamon for dessert. Yum! Next summer ill be anxious to try your recipe! I’m going to pass it on to my best friend who has Finnish ancestry. Thanks for posting!

  3. I did a google search to learn how to make pulla over a campfire and found this post on your blog! I’m curious — how long can the pulla dough sit before it’s made over the fire. And about how long does it generally take for it to be ready for consumption? Thanks! –Rebecca N

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s