Insider tips for prettier pulla

December 15, 2019

We had a lot of fun last autumn baking Finnish pulla,
but of course our first attempt wasn’t nearly as pretty as our
friend Heini’s! Heini lives back in Finland now, but she kindly
offered to come over for for a pulla-making workshop at our place
with fellow pulla-fan Tash, when everyone was briefly reunited in
Melbourne. Here are a few extra tips I picked up on the day.

First, Heini takes her time with the dough to mix it
thoroughly. She adds the flour gradually, patiently stirring it to
make a smooth, completely lump-free batter before the next round of
flour goes in. She kneads in the butter with the same
determination, scrunching it in with her hands and working the
dough until it’s got some stretch. You’ve really gotta get in there
and get sticky!

When the dough’s ready to roll, it’s rolled thinly:
it’s worth persisting, even as it bounces back, until its around
4mm thick. A big, thin rectangle of dough makes for lots of spiral
layers in the finished pulla. We already had the right technique
for slicing the cinnamon dough roll into triangles (pictured above
right), but our shaping needed a little finesse. The technique is
to hold a dough triangle so that its longest side is on the bench
and its shortest side is pointing upwards; press firmly on that top
tip with both thumbs to flatten the roll. It’s almost impossible to
apply too much pressure; making a dent in the centre is usually a
good thing (see photo above left).

Our kitchen’s second batch of pulla were beautiful and
bountiful: enough for snacking on the spot, sharing with friends
and relatives, and freezing for more fun later. The overarching
lesson was: there’s no fear of overworking here! A firm and patient
hand is the best way through every stage of the pulla 
process.

Source: FS – Healthy – Vegetarian
Insider tips for prettier pulla



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