Pulla are a revelation in baking. They have all deliciousness of a freshly baked roll intertwined with the sugary spice and things nice that you like about a good crepe.
Recipes for two kinds of Pulla
(for about forty pulla)
500ml full cream milk
1 egg for glazing
200 ml sugar
1 teaspoon salt
1 teaspoon cardamom
1kg flour (about)
Method for the basic pulla dough:
Warm milk to luke warm. Put the yeast in the milk. Add one egg. Add sugar, salt, cardamom and butter. Add flour little by little till you get the right consistency (see video in this post to see what that would be). Mix with your hands.
Allow to rise for 30 mins in a warm place in a covered bowl (or until doubled in size).
Have are two options of what to do with this basic recipe.
Extra ingredients: Cinnamon and sugar mix (as much as you like), melted butter (maybe about 75g? – enough so that you can cover one side in butter)
Cut the dough into two or three big pieces. Shape into a rectangle. On a floured surface, roll out the dough gently with a rolling pin until it’s about 1 cm think and still a rectangle. Spread the melted butter over the one side of the dough. Sprinkle the cinnamon sugar on the same side. Roll the dough on itself to create a “Swiss roll”. Cut diagonally, so that you have pyramids. Put baking paper on the baking tray. Put the pyramids individually on the baking paper, with the point upwards. Squish the top of the pyramids into the pyramids (see the video… it’s a bit hard to explain). Allow to stand for another 10 minutes. Brush with beaten egg for glazing.
Cook for 12 minutes or until golden at 225’C.
Jam and freshly whipped cream (optional)
Take a big handful of dough and roll it into sausage shape. Then cut in four. Roll into slightly smaller than hand size balls. Allow to stand for 10 minutes for them to rise again. Brush with beaten egg for glazing. Put on to a baking tray that’s covered in baking paper, well-spaced out. Bake for about 10 minutes or until golden.
Allow to cool, cut in half, spread the insides with jam and freshly whipped cream.
Eat with delight.
AND A WORD TO THE WISE: Don’t eat too much raw pulla dough… you will be burping beer burbs for the rest of the day which is very antisocial and uncomfortable.