Sunday, March 3, 2013

Half portion pulla dough

This is half of the original Finnish pulla dough.
The other was a bit too large portion for an afternoon treat and I adjusted the amounts to a bit smaller quantity.

Ingredients (makes ~16 buns)
250 ml milk (1 cup)
1 tsp (1 bag) dry yeast, humpy
1 egg
100 ml sugar (a bit less than 1/2 cups)
75 g butter (2/3 stick)
1 tsp minced cardamom seed
1/2 tsp salt
~500 g () all purpose (bread) flour,  750-800 ml (3+ cups) depending on the type of flour used
1 tsp vanilla sugar or the seeds of 1 vanilla bean (optional)
1/2 orange or lemon zest (optional), depends what goes better with your filling, but if you don't have cardamom you should definitely add some, even 1 whole orange's or lemon's zest

1 egg
1-2 tbsp water

Warm up 1 dl milk to ~hand warm, sprinkle in the yeast, a pinch of sugar, and a pinch of flour, and let the yeast to trot for couple of minutes.
Add to the rest of the milk, whisk in sugar, egg, salt and cardamom.
Stir in slowly the flour until you get a dough that starts not to stick anymore neither to the walls of the bowl nor your hands.
Melt the butter, knead it in the dough, and continue kneading until you get a smooth dough.
As usual, you should "work" some air in the dough, to be light.
Let it rise for 45-60 minutes, to about double size. Might take even longer, depends on your room temperature.

Depends what you'll do the rest might differ from here onwards at every recipe. In general, after you divide the dough further to work with, it will need to be kneaded once more, and let an additional 15 minutes to rest, before making the final shapes and baking.

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