tableofcolors

Simple pleasures

Tag: almond paste

Laskiaispulla

by tableofcolors

laskiaispulla1
Laskiainen or Shrove Tuesday is the day before the beginning of Lent. In Finland it is traditional for children and adults to head to the sledding hills. Winter is starting to be at its best with sun shining more and more each day.
sliding
bear and dinosaur

The traditional meal after an afternoon of sledding is split-pea soup with ham or ground beef and for dessert a Laskiaispulla.
This year Laskiainen is on February 12th. But these Laskiaispulla are among my favorite winter treats and can be enjoyed before the actual day.
They are really quite easy to make. For the pulla dough recipe, click here. Instead of making braids just roll the yeast dough into balls, brush with an eggwash and sprinkle with pearl sugar. Bake at 225 C/435 F for about 5 minutes or until golden brown. Allow to cool.
pulla

Cut the tops off of the pullas and fill with either a berry preserve or jam or almond paste. My favorite is the almond paste.
filling
Add a large dollop of whipped cream.
whipped cream
Place the little top on and enjoy. If not serving immediately place in the refrigerator. The “correct” way to enjoy this in my opinion is to take the top off sliding some of cream with it. After the top is eaten the best is still left, the bottom with the almond paste and cream. But as with an oreo cookie there is probably no “right” way to eat it, so find your own style to enjoy!
laskiaispulla2

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Grampa’s Almond Braid

by tableofcolors

A couple of weeks ago I posted about Tikkupulla or pulla baked over a bonfire. In Finland there are many different versions of the traditional pulla. Pulla basically is a sweet bread that has yeast in it and is most often flavored with cardamom. They can be filled with cinnamon, sugar and butter or simply braided.

But just because you don’t live in Finland doesn’t mean that you can’t bake up an especially delicious batch of pulla. The following recipe is from my Grampa. (Check out the previous post on Grampa’s recipes here.) I tried out the recipe yesterday and we burned the tips of tongues after it came out the oven. We were too impatient to wait for it to cool! If you can, let it cool a bit before cutting in.

The day was not rainy but the air almost seemed hazy from the moisture. It seemed like the perfect pulla baking day. I had kneaded the dough and it was ready to start rising when the neighbor lady asked me if we would like to go on a little excursion in the nearby woods with the kids. They had their backpacks and snacks with and so we joined as well. And I even felt like a “kind of” a good mom for bringing the kids into the woods since it encourages spontaneous play and the uneven ground develops their learning skills(I have been reading up on pedagogic theory in my spare time).

playing in the woods

When we arrived back home the dough was ready to be punched down.

Developed dough

While I let the dough rise another twenty minutes I prepared the filling. The almond paste filling rounds out the flavor and brings a nice moisture to the pulla.

Almond paste

Filling:
Can be prepared first and set aside.
115 g/ 4 oz/ 1/3 c almond paste
50 g/ 4 Tbsp /1/2 stick of butter, softened
0.8 dl/ 1/3 c sugar
Work the ingredients to form a smooth paste. Fold a cone using baking paper and fill it with the paste.

Almond filling

Recipe for the pulla dough

1 dl/1/2 c warm water
4 teaspoons dry yeast

2.4 dl/ 1 c milk
2 eggs
230 g/ 1/2 lb. unsalted butter melted
1.8 dl/ 3/4 c sugar
1 tsp salt
3 tsps coarsley ground cardamom
14 dl/6 c all-purpose flour

Stir dry yeast into the warm water and allow to set for 5 minutes. In a mixing bowl, whisk eggs and add: milk, sugar, salt, cardamom and yeast mixture.

Grinding the cardamom

Stir dry yeast into the warm water and allow to set for five minutes. In a mixing bowl, whisk eggs and add: milk, sugar, salt, cardamom and yeast mixture. Add most but not all of the flour and mix. Next add the melted butter and mix. Check dough consistency and add flour as needed and mix for approximately five minutes.

Allow dough to rise in a warm place for about one hour or until double in bulk. Punch down dough and allow to age for another twenty minutes. Divide dough into 6 pieces and mold into long loaves.

divided dough

Stretch and press flat the pieces of dough. Pipe almond filling down the center of each dough piece.

Piping almond filling onto each piece

Mold the filled dough pieces to about 30 cm/12 inch lengths.

Rolling the filled dough into a strip

One strip filled

Braid three dough pieces to make a loag and repeat.

Braiding the filled strips

Place the braided loaves on a papered sheet pan. Wash the loaves with egg wash and top with sliced almonds and sugar.

Sliced almonds

Three braids before proofing

Allow to “proof” for about 30 minutes and bake at 190C/375F for about 30 minutes or until done.


Enjoy with coffe and remember to let them cool a bit so you don’t burn your tongue! Our almond braids vanished quickly except for one which I stashed in the freezer.

Pulla photos by Grampa Jim