I was so excited when I made this recipe as it turned out wonderfully. I am not sure if it was because I warmed the kitchen with the oven and a space heater or if it was just the luck of the draw. This was a new recipe that I tried and I think it will be my go-to recipe from now on. The recipe was found in a church cookbook called "Christmas in the Country" which I adapted slightly)
2 tbsp. active dry yeast
1 tbsp sugar plus 1/2 cup sugar divided (I used Zulka Morena Pure Cane Sugar)
1 cup water (110-115 F)
2 cup warm milk (110-115 F)
2/3 cup butter melted
2 eggs beatened
1 tbsp cardamom
1 tbsp salt
8 cup flour
1/4 cup sugar (I used Zulka Morena Pure Cane Sugar)
1 tbsp cinnamon
1 beaten egg white (optional)
Pearl Sugar (optional)
In medium bowl dissolve yeast, 1 tbsp sugar in water. Let stand for 10 minutes.
Once yeast is proofed, pour into mixing bowl add milk, butter, eggs, salt, cardamom and remaining 1/2 cup sugar.
Add enough flour to form a soft dough. (I add in 1/2 - 1 cup at a time and use my dough hooks). Take out of bowl and knead until dough is soft and elastic.
Place in greased bowl and turn once to grease the top.
Cover and let rise until it is double in size - approx 1 hour.
To make buns, divide dough in 4 -5 even balls.
Either oil or spread flour onto pastry sheet or counter top.
Take one ball of dough and roll out into a thin rectangle (about 1/4 inch think).
Combine 1/4 cup sugar and 1 tbsp cinnamon in small bowl (you may need to make more but I start with this)
Cover dough with small amount of butter and sprinkle with sugar/cinnamon mixture.
Cut dough into 1/2 inch strips across the width of the rectangle)
Using two strips, braid them and wrap them around your hand bring the bottom through the inside of the circle that you made.
Place on cookie sheet and let rise again about 1/2 hour.
Brush on beaten egg white and sprinkle with Pearl Sugar.
Bake at 350 degree F for 25 minutes - 30 minutes until buns are slightly brown.
Cool on cooking rake.
If you don't want to make them into braid, them cut a small amount of dough and make them into bun shape. When make a round bun, I don't and the sugar/cinnamon mixture. These are then great to eat with cheese.
Baker's note: When I make any type of bread that I am going to make into buns, I don't use as much flour as it says. My dough is slightly sticky but I find that the buns aren't as heavy when the dough is sticky. It then is easier to use your hands to roll out the dough instead of a rolling pin.
Pulla or Pikkupullat is often served with coffee or tea and at special occasions.
Shared at these awesome parties: Mix it Up Monday, You're Gonna Love it Tuesday, Lou Lou Girls Fabulous Party